Second Cook

The Second Cook is responsible for the timely preparation and production of all menu items assigned. Additionally, he/she is responsible for the cleanliness of the galley. Incumbent shall assist the Chief Cook in the efficient operation of the galley and shall prepare all assigned menu items in accordance with progressive cooking techniques and healthy heart guidelines, utilizing the daily production sheet and approved recipes.

Knowledge of requisitioning food provisions. Carefully inspect all ingredients prior to use, ensure that all provisions “broken out” are properly recorded and signed for on the NAVSUP 1282 and that the daily production sheet (NAVSUP 1090) is strictly followed.

Ensure subsistence items, supplies and equipment is maintained in a neat, orderly and sanitary manner; assist in the proper care of perishable leftovers; wrap, label and refrigerate all usable leftovers; and adhere to all sanitation procedures and personal hygiene standards.

Ability to use the galley/kitchen equipment safely and assist in the cleaning and maintenance of the galley areas and associated equipment.

Everything in this Position Description is considered to be an essential function of this position. Performs other duties as assigned.