COOK I

 Ensure the meals are prepared, lines set up and food items garnish in accordance with the plan of the day as prescribe by Army recipes/SOP; performs housekeeping duties, setup, operates, maintains and cleans kitchen equipment; all position accountabilities will be performed IAW AR 30-22, DA Pamphlet 30-22, TM 4-41-11, TB Med 530, TM 10-412, and PWS

1. Adhere to the “clean as you go” concept
2. Ensures that the dining facility is cleaned and sanitized
3. Maintains compliance of sanitation and food safety
4. Follows proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules.
5. Follow proper procedures, temperatures and time periods during food preparation.
6. Ensure that the correct amount of food is prepared.
7. Replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e., main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers and condiments.
8. Communicate in a timely manner with the Cook II regarding the amount of food on hand and it’s quality before preparation
9. Ensures that all un-served food is taken to the kitchen for proper storage and ensures that assigned work area is cleaned properly.
10. Ensures that all food considered to be leftover is properly labeled.
11. Responsible for the proper use of gloves, utensils, and portion control when serving food items.
12. Assist in serving the customers in a proper and courteous manner.
13. Ensure safety, security and energy conservation of the dining facility.
14. Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed.
15. Responsible for the maintenance of the food service uniform, to include apron, hair net/or hat, slip and skid resistant shoes and other issued safety items.
16. Perform other duties as assigned.

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