Gana-A'Yoo, Limited
  • 18-Apr-2019 (MST)
  • Customer Service
  • Indian Head, MD, USA
  • 18.46
  • Hourly
  • Part Time

Job Title: Cook II

Entity: Gana-A'Yoo Services Corporation

Location: Indian Head, MD

Work Hours: Scheduled based on site needs. DOE

Reports to: Project Manager

Job Summary: The purpose of this job description is to provide food services at the Naval Support Facility in Indian Head, MD in support of Naval Force Dining Facility operations 365 days out of the year.  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.

Required Qualifications & Essential Functions:

  • High School diploma or GED
  • Must be able to pass a pre-employment drug screen and background check
  • 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
  • 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 (FIC)
  • 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:

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

Note: This job description in no way states or implies that these are the only duties to be performed by this employee. This employee will be required to follow any other instructions and to perform any other duties requested by his/her supervisor. The statements herein are intended to describe the general nature and level of work being performed by the employee in this position. They are not to be construed as an exhaustive list of responsibilities, duties, and skills required of a person in this position. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of Gana-A'Yoo, Limited.

Gana-A'Yoo Services Corporation is an Equal Opportunity Employer with a GYL Shareholder hiring preference (PL-638). All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, and gender identity, marital or family status, age, national origin, disability or protected veteran status.

Gana-A'Yoo, Limited
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