Gana-A'Yoo, Limited
  • 27-Mar-2017 to 30-Apr-2017 (MST)
  • Customer Service
  • Indian Head, MD, USA
  • 16.06
  • Hourly
  • Part Time

Job Title:

Cook II



Indian Head, MD no relocation available


Work Hours and Pay:

Part-time. Scheduled based on site needs. $16.06 per hour


Job Summary:

The Cook II prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Supervises direct staff as instructed.

Reports to:

Project Manager


Required Qualifications & Essential Functions:

  • High School Diploma or GED

         ServSafe certification

         Must have a Food Handler Card

         Ability to work flexible hours as needed to meet service requirements

         Must be able to lift up to fifty (50) pounds, stand, walk, climb, reach, bend and push frequently

         Must be able to tolerate confined areas, noise exposure, extreme temperatures (hot/cold), dusts, work indoors/outdoors and exposure to minor cuts

         Knowledge of institutional style cooking

         Drug free workplace. Must be able to pass pre-employment drug screening, background check, and must have physical within 30 days

         Must be a citizen of the United States (U.S.) or possess a valid U.S. Immigration T-151 or I-94 Alien Registration Card

         Security Clearance




         Carry out the daily routine of work in the galley

         Takes charge and directs all personnel assigned to the shift (includes Cooks and Food Service Attendants)

         Ensure all instructions of the Project Manager including instructions on the Food Preparation Worksheet (NAVSUP Form 1090) are carried out

         Ensure all the food is wholesome and prepared in accordance with the Armed Forces Recipe Card and Food Service Officers approved local recipes

         Sample all food during production, before the serving line is opened for a meal service, and periodically throughout the meal to ensure the food quality is consistent

         Frequently monitor food temperatures on the serving line during the meal

         Ensure the safety and quality of food prepared, served, and saved as leftovers

         Review the 1282 to ensure the food items requested support the quantity of the menu items on the Food Preparation Worksheet (NAVSUP Form 1090) and that all food items requested are listed in Food Item Code List (FlC)

         All items requested on the NA VSUP Form 1282 will be delivered to the

         Lead Cook from the JOD. The Lead Cook is responsible to sign the received by block and date the appropriate block to accept the issuance of food items.

         The Lead Cook is responsible to return all unused items to the JOD and sign the returned by block on the NA VSUP Form 1282

         Responsible to conduct daily inspections of all areas to include mess decks, serving area, kitchen, back dock, and scullery

         Cooking and maintaining high standards of sanitation within the kitchen

         Determine prudent cooking times for all entrees to ensure all entrees are completed no later than 15 minutes before the meal is scheduled to be served

         Ensure all entrees are prepared according to the Food Service recipe service

         Review production logs and scale recipes according to quantities to be prepared on the production log

         Ensure all production logs are completed and all attached paperwork accomplished (AF 977, wasted logs and opening checklists)

         Complete production with prudent quantities to prepare with start and finish times, complete a minimum of three temperature checks per meal and ensure all contract chefs taste test all hot and cold entrees being served in accordance with the food production log

         Assign and schedule contract cook, including start and finish time for all entrees being prepared as listed on the food production log

         Schedule cook for short order grill duties. Assign cook on duty to set up grills no later than 15 minutes before the beginning of a meal

         Ensure all menu boards are current, entree prepared by signs are set-up, pastry cabinets are stocked in accordance with the requirements of the contract, fruit baskets are full, front serving line is ready for every meal


Cook II is also responsible for:

         Signing the Reviewed and Received by block

         Actual Headcount

         Actual Prepared

         Portions Left Over

         All portions of the 1090 should be filled out legibly and in one ink color

         Other duties as assigned

Performance Indicators:

Some key business indicators that will measure the effectiveness of the Cook II. These include the following:

  • Attendance & Punctuality
  • Following written instructions
  • Organization and cleanliness


Gana-A'Yoo Services Corporation 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.

Gana-A'Yoo, Limited
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