Cook I - 039

TRDI Incorporated

2d•$18

About The Position

The Cook I 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.

Requirements

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.).
High school education or GED.
1 year relevant work experience in a commercial kitchen environment
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

Nice To Haves

Culinary degree preferred

Responsibilities

Will comply with all authorized and appropriate regulations, directives, standards operating procedures, written and verbal instructions issued by the air force or TRDI.
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. As well as assistant to Cook II.
Prepare the required items in accordance with the production log and directed by shift leader.
Wash, peel, chop, dice and slice and otherwise prepare fruits, meats, and vegetables and all general cooking in accordance with standard recipe requirements.
Request subsistence from Cook II.
Pan up bacon, sausage and ham for breakfast and mids meals.
Setup specialty bars as required. (potato, pasta, fruit, omelet, and hamburger)
Work grill during meal period.
Garnish food items and serving lines.
Use progressive cooking techniques.
Check and log refrigerator’s temperatures.
Cover, time, and date all food items before putting in the refrigerator.
Serve food items correct portion and serving utensils using deli gloves when necessary.
Check plates and bowls for cleanliness.
Replenished food items from food warmers to ensure availability for patrons.
Informs back-up cook when items are running low.
Keep line free of spills and food debris; use a clean towel and an appropriate sanitizing agent.
Check food temperatures during meal assuring temperatures maintains 140 degree.
Assure the duties and responsibilities of the shift leader in his/her absences
Complies and follows appropriate Food Handlers Safety Components.
Use proper customer service techniques.
At close of meal remove food from line, put on cart, push it into the kitchen area, cover, time and date.
Other tasks as may be directed by the Project Manager/Supervisor.
Request subsistence from storeroom personnel.
Ensure food is prepared on time.
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.
Prepare in-flight meal requests.
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.
Advise facility manager of rations shortages, to eliminate the possibility of running out of food during meal.
Practice 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.
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.
Other tasks a maybe directed by the Project Manager/Supervisor.
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.