Chief Cook

The Chief Cook is responsible for overseeing the general operation of the galley; utilizing Healthy Heart guidelines, approved recipes, instructions and progressive cooking techniques in the execution of the daily preparation sheet (NAVSUP 1090); and maintenance of sanitary standards within the Galley.

The Chief Cook shall ensure that the approved menu is strictly adhered to and prepared IAW the approved recipes, unless the Chief Steward authorizes specific changes or substitutions.

The Chief Cook shall inspect all galley equipment daily to ensure safe operation, rigid sanitation and proper maintenance standards are adhered to. The Chief Cook is responsible for serving line set-up, and will assist in training all serving line and dining areas food service personnel on proper serving size and proper temperatures.

The Chief Cook is responsible for learning the location of, and being familiar with the use of, all fire-fighting and damage control equipment in galley areas.

SANITATION AND SAFETY COMPLIANCE. Ensure that every precaution is taken to prevent contamination of food, including proper thawing techniques, and inspection of all food before preparation and serving.

Ensure that all subsistence items, supplies, and equipment in the galley is maintained in a neat and orderly manner IAW NAVSUP P-486 and COMSCINST 4000.2.

Ensure that, after each meal, garbage and trash are disposed of in accordance with environmental regulations and that garbage cans are sanitized, lined with plastic bags and covered when not in use. Check all switches and electrical equipment, and the main switch to the deep-fat-fryer, to ensure they are in the "off” position when not in use.

PROVISIONS MANAGEMENT. The Chief Cook shall ensure that the “Breakout” of provisions necessary for the production of all meals is correctly inventoried and recorded and that leftovers and unused products are correctly stored and labeled.

The Chief Cook is responsible for requisitioning and preparing all meals and managing provisions once they are delivered to the galley, including ordering and returning unused food items to the bulk storeroom using the Food Item Request/Issue Document NAVSUP 1282.

SUPERVISION. The Chief Cook is responsible for the immediate supervision and job performance of personnel involved in food preparation, production and presentation of meals, to include ensuring that dining areas, salad bar, dessert bar, beverages, and condiments are set prior to the beginning of each meal and ensuring sanitation standards and personal hygiene are maintained at all times and IAW NAVMED P-5010 guidelines.

Supervise all galley personnel in the maintenance and sanitation of galley areas and equipment, including decks, sink and grease traps, ranges, hoods, grills, ovens, serving surfaces, storage areas, deep fat fryers, mixing machines, utensils, dishwashing areas, etc.

Everything in this Position Description is considered to be an essential function of this position.

Performs all other duties as assigned.