Cook 2

Job Details: Job Location: Hunter Army Airfield

• Savannah, GA 31405, Salary Range: $18.99 - $18.99Hourly, Job Purpose:
• The Cook at ZTV-ECI is responsible for preparing and cooking meals in accordance with established recipes and standards, ensuring high-quality food production and adherence to safety and sanitation guidelines. The role requires effective management of a designated station and maintaining accurate production logs and records.

Key Responsibilities

• Execute production cooking by following established recipes to ensure consistency and quality in all meals prepared.
• Manage and maintain the cleanliness and organization of the assigned cooking station, ensuring all equipment is used safely and efficiently.
• Implement and oversee Hazard Analysis Critical Control Points (HACCP) protocols to ensure food safety and compliance with health regulations.
• Maintain accurate and detailed production logs and records, documenting all aspects of the cooking process for accountability and quality control.
• Collaborate with team members to ensure smooth kitchen operations and timely meal preparation.
• Assist in the training and guidance of junior kitchen staff, promoting a collaborative and efficient work environment. Base Pay: $18.99 per hour Qualifications: Required Education:
• High School Diploma or equivalent. Culinary certification or degree is a plus. Required Experience:
• Minimum of 2 years of experience in cooking, preferably in a catering or educational environment.
• Proven track record of managing kitchen stations and maintaining production logs/records. Union Position with Amazing Benefits that include: Paid Sick leave, Vacation, All Holidays Paid, Bereavement Leave, Company provided Uniform, Pension, Family Medical Leave, Full Health and Welfare package that includes all family Members Required Skills and Abilities:
• Proficient in production cooking with the ability to follow and execute recipes accurately.
• Strong understanding and management of HACCP (Hazard Analysis Critical Control Points) protocols.
• Excellent organizational skills to manage kitchen stations effectively.
• Ability to work collaboratively within a team and communicate effectively.
• Attention to detail and commitment to maintaining high standards of food quality and safety.