The Head Cook serves the role of a cook supervisor in a high volume, military dining facility. Coordinates and directs the work of cooks and bakers, and ensures the timely preparation of appetizing meals and food items. Coordinates and directs the preparation, packing and pickup of Army personnel field feedings.

Essential Functions: The essential functions of the job include, but are not limited to: - Overseeing all aspects of food preparation in the dining facility in compliance with Govt regulations TM 10-412 and FM 10-25. - Directing and supervising cooks in their preparation of hot and cold entrees, salads, eggs, breakfast items, casseroles, fruits/vegetables, desserts and other food items. - Reading, interpreting and following menus and recipe cards. - Ensuring that all food items are appetizing, presentable, prepared correctly, in a timely manner, and garnished before serving. Developing a schedule to ensure that food is prepared and placed on serving lines in a timely manner. - Ensuring that diversified serving lines are set up to accommodate a la carte and short order foods using portion control methods. - Monitoring the serving line and assisting in food replenishment and food service as needed. - Providing courteous and professional service to, and communicating effectively with, dining facility patrons. - Overseeing and coordinating the preparation of Army personnel field feedings using field ration subsistence. - Directing the cleanup of the dining facility and the maintenance and operation of kitchen equipment. Performing operator and preventative maintenance on installed kitchen equipment and other equipment used to produce meals in accordance with FM 10-23-2 (Kitchen Equipment), technical bulletins and manufacturer's manuals. - Opening the dining facility, signing for keys, and ensuring facility is properly secured at the end of the working day. Ensuring that keys are turned in prior to departure. - Must communicate effectively with other staff members and dining facility patrons. - Complying with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED 530 and the Company's contract with the Government.

Other Functions: Completing Production Schedules, documents required for proper utilization of leftover food items, and other documents as directed by the Dining Facility Manager. Reporting mechanical problems to the Dining Facility Manager. Ensuring that equipment and machines are turned off if not in use. Other functions as assigned by the Dining Facility Manager and/or as necessary to perform job.

Qualifications: - Prior experience as a cook in a large and small quantity preparation (250 to 1500 portions of soups, salads, gravies, sauces, vegetables, meats, fish, poultry, and all other foods constituting a complete meal. This must include at least one year as a Cook I or Cook II with the Company (or equivalent experience with another establishment). - Ability to communicate effectively with others and to supervise, train, and motivate employees. - Knowledge of, and experience with progressive cookery and highest standards of quality preparation and service of food (preferred). - Working knowledge of applicable Army Food Service regulations and directives to perform duties and completion of TB MED 530, Sanitation Training, USAIC Regulation 420-90, Fire Prevention and Protection Training, DA Form 3941, Certificate of Proficiency Equipment Class for Troop Mess Personnel (preferred). - Ability to read and write English. - Necessary mathematical skills to correctly compute recipe card conversions. - Must become ServSafe Certified within six months after assuming this position.

Physical Analysis - Constant Walking and Standing - Frequent lifting, pulling and pushing up to 50lb