Cook I - 039

TRDI Incorporated•Randolph AFB, TX

11d

About The Position

The Cook I accurately and efficiently prepares, portions, cooks, and presents hot and cold food for breakfast, lunch, dinner, and special or catered events. The position prepares food according to production logs, standard recipes, and directions from the shift leader, and may assist the Cook II. Work includes short-order cooking, food preparation, grill and specialty-bar setup, serving, replenishment, temperature monitoring, food storage, sanitation, and customer service. The Cook I follows applicable food-handler safety requirements, HACCP procedures, company safety and risk-management policies, and operational requirements. The role also adheres to security clearance requirements, the Drug Free Workplace policy, Operations Security (OPSEC) procedures, Government Furnished Property controls, and applicable safety, environmental, and health requirements. The position is full-time, 30–37 hours per week, with a varying and flexible schedule that may include weekends, evenings, and holidays as needed.

Requirements

High school education or GED.
One year of relevant work experience in a commercial kitchen environment.
Commercial cooking experience.
ServSafe Food Handler Certification.
Ability to work a flexible schedule.
Ability to communicate clearly and concisely orally and in writing.
Ability to effectively delegate and develop team members.
Ability to maintain confidentiality.
Ability to make decisions and solve problems under pressure.
Attention to detail and strong organizational skills.
Working knowledge of Microsoft Office, including Excel, PowerPoint, and Word.
Ability to organize effectively, delegate responsibility, solve problems quickly, and communicate clearly.
Ability to manage time effectively and handle internal and external conflicts.
Must pass and maintain any required security clearance requirements.

Nice To Haves

Culinary degree.

Responsibilities

Follow authorized regulations, directives, operating procedures, and written and verbal instructions issued by the Air Force or TRDI.
Cook short-order items such as burgers, salads, sandwiches, eggs, omelets, steaks, chops, and cutlets, and assist the Cook II.
Prepare required menu items according to production logs and shift-leader direction.
Wash, peel, chop, dice, slice, and otherwise prepare fruits, meats, and vegetables according to standard recipes.
Request subsistence from the Cook II and storeroom personnel.
Prepare breakfast and mid-meal bacon, sausage, and ham.
Set up specialty bars, including potato, pasta, fruit, omelet, and hamburger bars.
Work the grill during meal periods and use progressive cooking techniques.
Garnish food items and serving lines, serve correct portions with appropriate utensils, and use deli gloves when necessary.
Check plates and bowls for cleanliness and replenish food on the line from warmers to maintain availability.
Monitor food and refrigerator temperatures, log refrigerator temperatures, and ensure meal food temperatures are maintained at 140 degrees.
Cover, time, and date food before refrigeration; document leftovers on the production log and complete leftover and waste logs.
Keep lines and kitchen areas free of spills and food debris, change pans as needed, and use appropriate sanitizing agents.
Taste-test food during preparation and ensure meals are prepared on time.
Inform the backup cook when items are running low and advise the facility manager of ration shortages.
At meal close, remove food from the line, transport it to the kitchen area, store or dispose of it properly, and return excess food to the storeroom.
Prepare in-flight meal requests.
Use appropriate customer-service techniques.
Assume the shift leader's duties and responsibilities in their absence.
Follow food-handler safety components, sanitation practices, HACCP policies and procedures, energy conservation requirements, and recycling programs.
Attend allergy and foodborne-illness in-service training, designated training programs, safety meetings, safety training, and hazard assessments.
Report accidents and injuries promptly and comply with company safety and risk-management policies and procedures.
Maintain required security clearance, comply with the Drug Free Workplace policy, and follow OPSEC and Government Furnished Property procedures.
Follow the safety and health program and maintain a site-specific Accident Prevention Plan in accordance with applicable requirements.
Perform other tasks as directed by the Project Manager or Supervisor.