Cook I JFTB20250626

DETAILS OF POSITION 

Location: JFTB / Full-time: Monday – Friday / Weekends / Hours: Varies / Starting rate: $20.00 per hour 

PURPOSE OF POSITION 

VTC Enterprises dba LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960’s.  

To prepare and cook high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements.

For more information visit our website: www.vtc-sm.org 

Essential Functions and Responsibilities 

• Prepares all food items in strict accordance with military dining facility guidelines and standards.


• Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Chef Manager.


• Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers.


• Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use.


• Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads.


• Works closely with the Chef Manager and other kitchen staff to ensure timely preparation and service of all meals.


• Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service.


• Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service.


• Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines.


• Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Chef Manager.


• Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times.


• Ensures compliance with all military dining facility policies and procedures.


• Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Chef Manager.


• Assists with setup, service, and cleanup for special functions and events as directed.


• Participates in ongoing training and professional development as required by the dining facility.


• Perform other duties as assigned by the Chef Manager.

Supervisory responsibilities: None

Qualifications 

Education and/or experience:
Minimum of a high school diploma or equivalent. One year experience in food service preferred.
Culinary arts training or vocational training is preferred. Prior commercial kitchen experience or cooking for large groups desired. Previous experience using a grill preferred.

Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English.  Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others.  Ability to read and interpret a recipe.

Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management.  Interact diplomatically with the public.  Foster a stimulating, accepting learning environment. 

Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities.  

Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions.  Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action.  

Computer skills: N/A  

Certificates, licenses, registrations: Must obtain and maintain a ServSafe Food Handler Certification. 

Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. Ability to train and work with individuals with disabilities. Knowledge of sanitation requirements and health code standards

Benefits 

• Paid holiday, vacation, and sick leave 

• Medical, Dental, Vision, and Life Insurance 

• Retirement Plan 

• Employment Assistance Program (EAP) 

VTC Enterprises is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status