TRDI Cook II - Great Falls, MT

TRDI Incorporated

5d•$20 - $20

About The Position

Cook II (Part- Time) Pay Rate: $20 per hour Schedule: Saturday & Sunday 7:30 AM - 1:30 PM PRIMARY DUTIES AND RESPONSIBILITIES • 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 worldwide 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 garnished and set up properly. • Instruct and ensure progressive cooking techniques are being used. • Ensure refrigerator temperatures are log on to chart. • Taste test food items, while being prepared. • Ensure all leftovers have been covered, time and date all food items before putting them 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 online. • Ensure good customer services techniques are being conducted. • Ensure line free of spills and food debris; pans are being changed when needed.

Responsibilities

Comply with regulations, directives, standards, and instructions.
Cook short-order items like hamburgers, salads, and sandwiches.
Prepare large quantities of meat, poultry, fish, starches, vegetables, gravies, soups, sauces, roasts, and stews.
Direct and instruct Cook I as needed.
Work the grill during meal periods.
Produce small to large batch goods using classical cooking techniques.
Ensure required items are prepared according to the production log.
Check the work of subordinates for food quality and quantity.
Ensure compliance with menus and standard recipes.
Request subsistence from storeroom personnel.
Assign items to prepare based on the production log.
Ensure food is prepared on time.
Assign grill, back-up, fry cook, deli, and line server duties.
Ensure the serving line and food items are garnished and set up properly.
Instruct and ensure progressive cooking techniques are being used.
Ensure refrigerator temperatures are logged.
Taste test food items during preparation.
Ensure leftovers are covered, timed, dated, and noted on the production log.
Assign a cook to handle in-flight meal requests.
Advise line servers on proper serving portions.
Ensure food is replenished online.
Ensure good customer service techniques are being conducted.
Ensure the line is free of spills and food debris; pans are changed when needed.