The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but the organization may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
PRIMARY DUTIES AND RESPONSABILITIES:
Will comply with all authorized and appropriate regulations, directives, standards operating procedures, written and verbal instructions issued by the air force or the organization.
Cook to order hamburgers, cheeseburgers, salads, grilled ham and cheese sandwiches, eggs to order, omelets, steaks, chops, cutlets and other related items of a short order cook.
Preparing in large quantities meat, poultry, fish, starches, vegetables, gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, stews, and other related items for a meal and direct and instruct cook I as to requirements.
Work grill during meal period.
Produces small to large batch goods using advanced and full range of classical cooking techniques.
Ensure the required items in accordance with the production log are prepared.
Check work of subordinates by inspecting food quality and quantity during and after preparation for conformance with prescribed standards.
Ensure compliance with the world wide menus, uses of standard recipes.
Request subsistence from storeroom personnel.
Assign individual as to what items to prepare listed on the production log.
Ensure food is prepared on time.
Assign grill, back-up and fry cook, deli and line server.
Ensure serving line and food items are garnish and set up properly.
Instruct and ensure progressive cooking techniques are being used.
Ensure refrigerator’s temperatures are log on chart.
Taste test food items, while being prepared.
Ensure all leftover have been cover, time and date all food items before putting in the refrigerator; also noted on the production log.
Assign a cook to handle in-flight meal requests.
Advise line servers on the proper serving portions of each item being served.
Ensure food is being replenished on line.
Ensure good customer services techniques are being conducted.
Ensure line free of spills and food debris; pans are being changed out when needed.
Ensure an appropriate sanitizing agent is behind all lines and in the kitchen area.
Check food temperatures during meal assuring temperatures maintains 140 degree.
Ensure all items are input into cash registers and menu boards.
Ensure facility is opens 15 minutes prior to meal open.
Advise facility manager of rations shortages, to eliminate the possibility of running out of food during meal.
Conduct all the job training.
Ensure subordinates practices good sanitation techniques.
Ensure at close of meal all food is removed from line, dispose properly, leftovers and waste log is completed.
Ensure all excess food is returned to storeroom.
Ensure facility is secure at close of meal.
Comply with energy conservation and recycling programs.
Complies and follows appropriate Food Handlers Safety Components.
Attends all allergy and foodborne illness in-service training.
Complies with all HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
Pass and maintain any required security clearance requirement and comply with Drug Free Workplace policy.
Adheres to Operations Security (OPSEC) standard operations procedures.
Adheres to Property Control Plan for management of Government Furnished Property (GFP).
Adheres to the safety and health program that complies with EM 385-1-1 and applicable OSHA, DOD, Armed Forces Branch(s), Federal, state, and local safety, environmental and health requirements.
Maintain a site-specific Accident Prevention Plan (APP) in accordance with Appendix A, EM 385-1-1.
Other tasks as may be directed by the Project Manager/Supervisor.
QUALIFICATIONS AND REQUIREMENTS:
Skills/Abilities and Knowledge Required:
Ability to communicate orally and in writing in a clear and concise manner.
Ability to effectively delegate and develop team members.
Ability to maintain confidentiality of information.
Ability to make decisions and solve problems while working under pressure.
Detail oriented and strong organizational skills.
Must have commercial cooking experience.
Must Have ServSafe Food Handler Certification.
Must be able to Work a Flexible Work Schedule.
Working knowledge of Microsoft Office Package (i.e. Excel, PowerPoint, Word, etc.)
EDUCATION, SKILLS AND EXPERIENCE:
High school education or GED.
Culinary degree preferred.
1 year relevant work experience in a commercial kitchen environment preferred.
Additional Eligibility Qualifications
Strong ability to organize effectively, delegate responsibility, solve problems quickly and communicate clearly.
Ambitious and target focused with a drive to succeed.
Ability to manage time effectively and handle both internal and external conflicts.
TRDI hires many individuals with and without disabilities, especially those that are transitioning out of the Armed Services:
If you are self-identifying a disability, please submit supportive documentation (i.e. the official medical/psychological diagnosis signed by the appropriate healthcareprovider, along with functional limitations + extent) with the application package for full employment consideration. If you have a Vocational Rehabilitation Counselor (VRC) assigned, you can request a 1-page letter on their official letterhead with the same requested information, to be signed by the VRC. Please fax to 210-572-0408.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)