Cook II Lead

ASRC Federal Communications is seeking a Cook II to support our USAF Customer located at Eareckson AFB in Shemya AK.  The Cook II prepares any or all items on a menu. The incumbent is the shift leader over all other food service workers and provides technical oversight of a full range of food service activities, such as preparing and modifying menus and recipes, maintaining work schedules, assisting with food orders, and assisting with inventory control.  Essential Duties & Job Functions: Leads food service workers in volume preparation and timely service of food on assigned shift; develops work plans, pull sheets, and cycle menus. Assigns, reviews, and evaluates the work of assigned food service workers; adjusts work assignments and schedules to maintain adequate staffing levels, and responds to fluctuating workloads. Prepares food, including regular and specialty items, according to standardized recipes in accordance with management directions, dietary manuals, verbal and written instructions, and/or cycle menus. Gathers, combines, prepares, bakes, or cooks a variety of foods such as meat, seafood, poultry, fruits, vegetables, soups, sauces, gravies, salads, breads, and desserts as determined by menus or management. Uses commercial cooking equipment and all associated cooking utensils. Instructs, assigns, monitors, evaluates, and assists food service workers in serving food and kitchen clean-up including washing dishes, mopping floors, and washing walls as needed. Assists in billeting operations including assigning rooms, directing billeting staff on daily tasks, and providing guest assistance after hours as required. Ensures subordinate's time records reflect accurate hours worked on appropriate job activities. Coordinates personnel TOS requests while maintaining mission requirements. Performs related work as assigned. Accountable For: Government food service regulations and food handling rules. Practices and techniques used in a commercial food preparation environment. Common safety practices and protective equipment used in a commercial kitchen. Usage of tools and equipment commonly used in commercial kitchens. * Reading and following instructions. * Communicating effectively, both orally and in writing. Maintaining an organized work area. Creating and maintaining a positive team atmosphere with effective interpersonal skills and the ability to work professionally with a variety of people and personalities. Qualifications and Requirements: Mandatory High school diploma or equivalent.  Five (5) years of hands-on experience in dining facility operations  State of Alaska Food Handler's Card  Ability to pass a National Agency Check with Inquires  Valid driver's license with an acceptable driving record.  Ability to successfully pass a pre-employment physical and drug test. Must be able to lift 35 Pounds, stand for 9 hours, kneel, bend, use a ladder, navigate steps Preferred  Certified Food Professional  Associate degree in food service management.  Previous supervisory experience.