Camp Lejeune Cook I at Ruvilla Solutions LLC

Jacksonville, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

19.12

Posted On

17 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Grilling, Food Preparation, HACCP Procedures, Customer Service, Sanitization, Cooking, Time Management, Basic Math, Communication

Industry

Hospitality

Description

Pay rate: $19.12 hourly paid weekly Paid benefits: Time off, health and wellness and pension fund Position Summary The Cook I works under the direction of the Messhall Management team and/or Chief Cook(s). Performs a wide variety of simple grilling and prep cook tasks under general supervision. Can perform more complex cooking duties under direct supervision. Usually in training for a Cook II position. Follows standards of the regional master menu. Preparation and cooking of a full variety of grilled items and cold prep functions. Ensures products are prepared within quality control guidelines before serving to maintain freshness. Ensures food is served on-time and within temperature guidelines; using the correct utensils and food portioning for specified individual servings. Ensures storage of food is in accordance with quality control guidelines. Maintains food production work sheets. Works as a junior or trainee Cook II under close supervision. Follows HACCP processes. Required reports are completed in an accurate and timely manner. Assembles and cleans equipment, kitchen prep areas and ensures that proper sanitization/cleaning processes, procedures and standards are reached. Ensures 5-Star standard of customer service and presentation is always met. All other tasks as assigned. Qualifications Successful completion of high school, vocational school or equivalent. Six months of job-related experience in a restaurant, cafeteria or comparable food service establishment. Must be able to demonstrate a basic knowledge of HACCP procedures SKILLS The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required. The ability to perform basic math, addition, subtraction, multiplication, and division PHYSICAL DEMANDS Employee is required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms; walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds; team lifting over 30 pounds. WORK ENVIRONMENT Employee is often exposed to wet/or humid conditions and extreme heat usually in excess of 90 degrees. The noise level in the work environment is usually loud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment.

Responsibilities

The Cook I prepares a variety of grilled items and cold prep functions under supervision, ensuring food quality and safety standards are met. They also maintain cleanliness and organization in the kitchen and assist in food production documentation.