Cook II Virginia

Prepares in large quantities, by various methods of cooking meats, poultry, fish, vegetables, etc. Seasons and cooks all cuts of meats, fish, and poultry. Boils, steams, or fries vegetables. Makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Excludes food service supervisors and head cooks who exercise general supervision over kitchen activities.

• Responsible for the overall preparation of meals and maintaining the cleanliness of work areas.
• Strictly adhere to and prepare meals according to the Armed Forces Recipe Service and the food preparation worksheet.
• Complete the food preparation worksheet at the completion of each meal.
• Assist in developing food cost and control/monitor food budget.
• Maintain all work areas, equipment, and cook utensils in a clean and sanitary condition.
• Maintain proper levels of safety precautions in all activities performed.
• Ensure all assigned employees and client trainees meet all safety requirements. Report any failures of equipment and personnel to meet posted safety precautions to supervisors.
• Report all inoperative equipment to the Lead Cook.
• Ensure all Goodwill Industries and Naval policies and procedures are followed.
• Assure that all supplies and food products are handled as prescribed by agency policies and good security practices.
• Other duties as assigned by the shift Lead Cook.