Cook I BR20250917

VTC Enterprises•Vandenberg Space Force Base, CA

20d•$22•Onsite

About The Position

The Cook prepares and cooks high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. For more information visit our website: www.vtc-sm.org

Requirements

Minimum of a high school diploma or equivalent.
Ability to read and comprehend simple instructions, short correspondence, and memos in English.
Ability to write simple correspondence in English.
Ability to remember oral or written instructions provided by others.
Establish and maintain cooperative working relationships with coworkers and management.
Interact diplomatically with the public.
Foster a stimulating, accepting learning environment.
Perform effectively in environments with frequent workload changes and competing demands.
Set priorities which accurately reflect the relative importance of job responsibilities.
Ability to apply common sense understanding to carry out basic written or oral instructions.
Ability to think through the consequences of a decision prior to making it.
Ability to recognize an emergency situation and take appropriate action.
Must obtain and maintain a California Food Handler Certification.
Must be able to multi-task and perform in a fast-paced work environment.
Must be able to work weekends, evenings, nights and holidays.

Nice To Haves

Culinary arts training or vocational training preferred.
Prior commercial kitchen experience or cooking for large groups desired.

Responsibilities

Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Executive Chef.
Prepares all food items in strict accordance with military dining facility guidelines and standards.
Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers.
Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use.
Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads.
Works closely with the Lead Cook II and other kitchen staff to ensure timely preparation and service of all meals.
Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service.
Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service.
Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines.
Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Shift Supervisor.
Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times.
Ensures compliance with all military dining facility policies and procedures.
Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Shift Supervisor.
Assists with setup, service, and cleanup for special functions and events as directed.
Participates in ongoing training and professional development as required by the dining facility.
Perform other duties as assigned by the Shift Supervisor.