Chief Cook

				Overview:

***This position will be physically located in The Marshall Islands in support of LOGCAP*** 

Under the supervision of the DFAC Supervisor, the Chief Cook bakes, fries, braises, boils, simmers, steams and sautés as prescribed by Army recipes. Other duties include operating, maintaining and cleaning field kitchen equipment. Performs preventive maintenance on garrison and field kitchen equipment. Prepares small amounts of food and assists in serving meals IAW the menu and recipes. Provides proper plate-up and portion control. Maintains and records proper temperature controls, food storage, and food rotation. Performs all side work and setup/breakdown duties as assigned. Adheres to safety and sanitary practices.

Responsibilities:

This position description is subject to change at any time as needed to meet the requirements of the program or company.

* Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes.
* Operate, maintain and clean field kitchen equipment.
* Perform preventive maintenance on garrison and field kitchen equipment.
* Prepare small amounts of food and assists in serving meals IAW the menu and recipes.
* Provide proper plate-up and portion control.
* Maintain and record proper temperature controls, food storage, and food rotation.
* Perform all side work and setup/breakdown duties as assigned.
* Adhere to safety and sanitary practices.
* Other duties as assigned

Qualifications:

* Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
* High school diploma or equivalent required. Must provide a copy of the diploma.
* Minimum of three (3) to four (4) years of prior cook experience in a full-service restaurant preferred.
* Minimum of one (1) year leadership experience.
* Minimum of three (3) years of culinary experience.
* Able to read, write and speak English.
* Servsafe Certification.

* Skills:
* Ability to follow written and oral instructions in English.
* Knowledge of standard and dietetic menus and recipes, preparation and cooking of various foodstuffs and bakery products, food and supply ordering, and storage of meats, poultry and other perishable items.
* Knowledge of service standards and systems.

* Working Conditions:
* Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
* Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, dusty, desert environment with average temperatures of 130 degrees in the summer months).
* Includes some industrial production environment conditions as well.

* Physical Conditions:
* Ability to work in a standing position for long periods of time (up to 8 hours).
* Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
* Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents.
* Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
* Must comply with all Fire and Safety Regulations and post policies.

At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.
			

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