Cook/Baker

The Cook Baker is responsible for the timely preparation and production of all bakery items. Incumbent is responsible for the cleanliness and maintenance of the bakeshop and associated areas and in the efficient overall operation of the galley/kitchen. Incumbent shall assist the Chief Cook and perform the following duties: BAKERY PRODUCTION: Prepare all bakery items in accordance with the daily production sheet (NAVSUP 1090), utilizing the MSC 35 day cycle menu or locally approved recipes as directed by supervisor(s). FOOD SERVICE EQUIPMENT OPERATION: Carefully inspect all baking equipment prior to use and report to the Chief Cook any necessary repairs and replacements of baking equipment and utensils. Assists in taking inventory of galley equipment and utensils, adhere to all principles of safety and report any accidents immediately. SANITATION AND SAFETY: Carefully inspect all ingredients prior to use. Ensure subsistence items, supplies and equipment are maintained in a neat, orderly and sanitary manner. Assist in the proper care of perishable leftovers and in wrapping, labeling and refrigerating all usable leftovers and unused provisions. Assist in the cleaning and upkeep of the bakery areas and equipment; disposal of trash and garbage in accordance with environmental regulations; and cleaning and sanitizing garbage containers, lining them with plastic bags and covering when not in use. Adhere to all sanitation procedures and personal hygiene standards IAW NAVMED P-5010. Ensure continuing application of and compliance with Equal Employment Opportunity (EEO) laws, regulations and policies. REQUISITIONING OF ITEMS: Requisition and receive all bakery items needed for the daily preparation of the bakery menu products and ensure that all items are properly recorded and stored. Everything in this Position Description is considered to be an essential function of this position. Performs other duties as assigned.