Cook - Landstuhl, Deutschland - French Consulting

French Consulting

Geprüftes Unternehmen

Landstuhl, Deutschland

vor 2 Tagen

Geschrieben von:

Lena Wagner

beBee Recruiter

Beschreibung

**_We are looking for individuals who want to join our Team in Landstuhl, Germany._

JOB OPENING:

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Title: Cook

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Location: Landstuhl Regional Medical Center, Germany
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Start Date:1 July 2024

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Job-Type:Full Time

Job Overview:

The primary mission of Hill Top Café at Landstuhl Regional Medical Center (LRMC) is to provide high quality nutritious food service in to meet the special nutritional needs of patients, the warfighter and other customers within the hospital with flexible, efficient, and cost-effective services.

A cook shall perform preliminary food preparation procedures to include main service line, short order line, specialty bars, breakfast and salad bars, to go bars, and dessert / baked goods bars, and other food preparation.

A cook prepares and/or cooks menu items listed on the production schedule, bakes, braises, boils, simmers, steams, and sautés as prescribed by recipes, sets up serving lines, garnishes food items, and applies food protection and sanitation measures in garrison environments.

Provides food preparation service support for all menus, and ensures that proper procedures, temperatures, and time periods are adhered to during food preparation and serving.

Qualifications:

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Experience:Cook and food industry experience preferred
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Certification: Certified and able to provide proof of certification (Gesellenbrief or international equivalent)

Cooks that have worked five (5) years or more in a U.S. Army DFACs as a cook and can provide validated proof of past employment in a DFAC may not be required to submit the Gesellenbrief or international equivalent.

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Knowledge and Skills: Able to speak and read English (equivalent to Level II)

Able to lift and carry 45 pounds
Able to work in an environment that requires continuous standing
Able to understand and follow the Armed Forces Recipe Card Systems when preparing meals or baked goods
Able to establish a clean and safe kitchen and serving area

Responsibilities Include (but are not limited to)_: _

Refer to recipes and instructions for quantities of ingredients, methods of combining, cooking methods, cutting methods, times / temperatures for cooking, and the number and size of servings the recipes will yield.
Convert measurements in the recipe to prepare a desired number of servings. Ingredients must be measured out with a scale, measuring cups or spoons according to the recipe cards / report.
Cut foods according to the instructions given on the recipe cards. Trim or pare only the inedible portions of foods to prevent food waste.
Maintain proper cooking and storage temperatures for accuracy and to ensure the proper temperatures have been reached. Keep thermometers in refrigerators, freezers, ovens, and warmers. Ensure the food products reach the proper internal temperature to kill bacteria.
Garnish all meals.
Use progressive cooking, progressive replenishment, and knowledge of the diners' preferences to keep leftovers to a minimum. Progressive cooking improves the quality of the food and helps prevent excessive waste. Progressive cooking ensures that food items displayed at the end of the meal are of the same quality and appearance as at the beginning of the meal.
Prepare Breakfast/fitness and salad bar items.
Prepare or provide purchase commercial breads and pastries to support each meal. Pastry items shall be offered during breakfast, lunch, and dinner.
Breakdown serving lines no later than fifteen (15) minutes following the last patron being served.
Use proper serving utensils and portion controls for each product.
Serve at a minimum rate of eight (8) diners per minute per full food service line, or ten point five diners per minute for a full food service line plus short order section.
Daily performance of receipt of subsistence at the start of each shift. Inventory performed at the end of each shift. Sign kitchen worksheet requisitions for all subsistence received and return all unopened subsistence at the end of each meal period.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Maintain sanitation practices.

APPLICATION PROCESS:
DOCPER/SOFA/Logistical Support Status

This position is not eligible for support under NATO Status of Forces Agreement (SOFA) supplemental agreement articles 72 or 7-
_ French Consulting is proud to be an equal opportunity workplace and is an affirmative action employer.

We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, or Veteran status.
We also consider qualified applicants regardless of criminal histories, consistent with legal requirements._
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