The Cook II supports the Installation Support Services (ISS2) contract support on Wake Island.

This position will require that the employee work on site at Wake Island, a remote island located 2,200 miles west of Hawaii. Transportation from Honolulu, Hawaii to Wake Island is furnished by government-sponsored aircraft. The program provides meals and housing while working at the worksite. This role is perfect for someone can remain away from home for long periods of time with occasional scheduled trips back to Honolulu.

Position Summary:

The Cook II is responsible for instituting and monitoring quality-control and quality-assurance of policies, standards, and procedural implementations set forth by the United States Department of Agriculture (USDA). This position works with other cooks to produce high-quality means in a clean and sanitary work environment.

Essential Duties and Responsibilities:

Prepares and cook a quantity of goods according to the menu and number of customers. Initiates and approves significant menu changes. Plans and organizes meals for special occasions. Monitor overall quality, preparations, production, and presentations of food. Coordinates menu planning and adjustments. Monitors adherence to proper food labeling and dating. Adheres to recipes and proper cooking techniques. Coordinates placement of food orders. Monitors availability of ingredient and make adjustments when required. Ensures employees engage in proper food handling methods, hygiene, and facilities standards. Ensures accordance with United States Food & Drug Administration (USFDA) standards and codes. Monitors' compliance with safety and sanitation standards within the kitchen service area and dining area. Ensures compliance with the USDA, Child & Adult Care Food Program (CACFP), and all relevant standards, policies, and regulations. Assigns work to Cook I staff as needed. Performs other duties as assigned. 

Accountable For:

Food handling techniques, personal hygiene standards, and safe work procedures. Recipe construction. Diet principles. Sanitation standards and procedures. Adequate Inventory Valid Food Handler's Card.