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Chief Cook

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The Chief Cook (CC) is under the direct supervision of the Chief Steward.

The Chief Cook is responsible for overseeing the general operation of the galley; the preparation, production and presentation of all menu items—in accordance with Healthy Heart guidelines, approved recipes, instructions and utilizing Progressive Cooking Techniques; and the maintenance of sanitary standards within the Galley; including food presentation in accordance with approved recipes utilizing the daily preparation sheet.

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

The Chief Cook shall ensure that the “Breakout” of provisions necessary for the production of all meals is correctly inventoried and recorded; that leftovers and Unused Products are correctly stored and labeled.

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 are adhered to.

Ensure that every precaution is taken to prevent contamination of food, including proper thawing techniques; inspect 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.

The Chief Cook is responsible for requisition to prepare all meals and managing provisions; once it is delivered to the galley; including ordering and returning unused food items to the bulk storeroom using the Food Item Request/Issue Document NAVSUP 1282.

The Chief Cook is responsible for serving line set-up, assist in training all serving line personnel, assist in training all dining areas food service personnel.

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 an “off” position when not in use.

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.

When required, the Chief Cook shall assist in the receipt and storage of provisions and supplies; or in any other duties within the scope of the position as assigned by supervisors.

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.

The Chief Cook shall have complete knowledge of the responsibilities and duties of all drills held aboard ship; and carry out environmental protection and pollution regulations.

The Chief Cook shall use best judgment, initiative and unbiased evaluation to promote the smooth, efficient, economical and safe operation of the Steward Division.

Performs other duties as assigned.