Description
Hourly Rate: $17.20Schedule:
Shift One: 5:00am - 2:00pmShift Two: 10:00am - 6:00pm
Must be able to work a flexible schedule to include weekends, evenings and holidays as needed.Benefits include Medical, Vision, Dental, Health & Welfare, Paid Time Off, and Paid Holidays.
POSITION SUMMARY: 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.
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 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.
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.).
ORGANIZATIONAL RELATIONSHIPS:
This position performs cook duties within a commercial kitchen setting and directly reports to the Project Manager
EDUCATION, SKILLS AND EXPERIENCE:
· High school education or GED.
· Culinary degree preferred
· 1 year relevant work experience in a commercial kitchen environment
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
PHYSICAL REQUIREMENTS:
While performing the duties of this job individuals will standing for long periods of time working in a commercial kitchen environment.
WORK ENVIRONMENT:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The physical demands of this position require prolonged standing, walking, use of hands and fingers, reaching with arms, climbing and balancing.
· Ability to regularly lift 25-50 pounds and on occasion up to 100 pounds.
· The work environment of this position may require the employee to work in extreme temperatures: wet, hot, cold or humid conditions (indoor and outdoor); near moving mechanical parts; in high precarious places; areas where fumes or airborne particles are present; with or around toxic or caustic chemicals; in areas where the risk of electrical shock is present; around explosives; areas where the risk of radiation is present and work which exposes the employee to vibration.
· The visual demands of this position require: clear vision of less than 20 inches to greater than 20 feet; ability to identify and distinguish colors; peripheral vision and depth perception.
· Exposure to noise levels ranging from very quiet to very loud.
POSITION CLASSIFICATION AND EXPECTED HOURS OF WORK:
This is a non-exempt full/part-time position; Work schedule varies and requires long hours and weekends.
Travel: This position requires no travel.
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 healthcare provider, 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 signed by the VRC. Please fax to 210-572-0408.
Qualifications
Education
Preferred
High School or better
Experience
Required
Must have commercial cooking experience and ServSafe Food Handler Certification
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)
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