Cook

Essential Duties and Responsibilities

• Reads menu to estimate food requirements and orders food from suppliers or procures food from storage.
• Adjusts thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.
• Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with a fork to determine that it is cooked.
• Carves meats, and portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Cuts, trims, and bones meat prior to cooking.
• Bakes bread, rolls, cakes, and pastry.

ASRC’s Core competencies include Leading Self, Leading People, and Leading the Organization. In addition to our core competency model, our framework includes competencies specific to the various levels of positions within our company. For more information on our core competencies, please contact the HR Department and reference the ASRC Leadership Framework.

• Is dedicated to meeting the expectations and requirements of internal and external customers; gets first‑hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.

• Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom‑line oriented; steadfastly pushes self and others for results.

• Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn’t stop at the first answers.

• Uses time effectively and efficiently, concentrating his/her efforts on the more important priorities.

• Strong knowledge, understanding and sensitivity to the Inupiat culture.
• High school or equivalent certification.
• Prior experience in related food service positions required.
• Must be able to work independently, and must be willing to work shifts that vary.
• The ability to speak and understand the Inupiaq language is important and preferred.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of employees or customers.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to sit; reach with hands and arms; and to use hands to finger, handle, or feel. The employee is frequently required to stand, walk, climb or balance. The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job includes the ability to use close vision, distance vision, peripheral vision, depth perception, and to adjust focus.

The…