Cook I - 039

TRDI•Randolph AFB, TX

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 role includes short-order cooking, food preparation, assisting Cook II, supporting meal service, and maintaining food quality, sanitation, and safety standards. Duties may vary based on account needs and client requirements. The position follows applicable Air Force and TRDI regulations, procedures, and instructions. It also adheres to food-handling, HACCP, safety, risk-management, security, property-control, environmental, and energy-conservation requirements. The employee must maintain any required security clearance and follow the Drug Free Workplace policy.

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 delegate effectively and develop team members.
Ability to maintain confidentiality.
Ability to make decisions and solve problems under pressure.
Strong attention to detail and 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 and comply with the Drug Free Workplace policy.

Nice To Haves

Culinary degree.

Responsibilities

Prepare and cook short-order items, including burgers, salads, sandwiches, eggs, omelets, steaks, chops, and cutlets, and assist Cook II.
Prepare food according to production logs, standard recipes, and direction from the shift leader; ensure food is ready on time.
Wash, peel, chop, dice, slice, and otherwise prepare fruits, meats, and vegetables.
Request subsistence from Cook II and storeroom personnel, and advise the facility manager of ration shortages.
Prepare breakfast and mid-meal bacon, sausage, and ham; set up specialty bars; and work the grill during meal periods.
Prepare in-flight meal requests and use progressive cooking techniques.
Garnish food and serving lines, serve correct portions with appropriate utensils, and check plates and bowls for cleanliness.
Replenish food on serving lines and inform the backup cook when items are running low.
Taste-test food during preparation and check food temperatures during meals, maintaining the required 140-degree temperature.
Check and log refrigerator temperatures; cover, time, and date food before refrigeration and record leftovers on the production log.
Keep serving lines and kitchen areas clean, promptly clean spills and food debris using appropriate sanitizing agents, and change pans as needed.
At meal close, remove food from the line, handle leftovers and waste appropriately, complete the waste log, and return excess food to the storeroom.
Use proper customer-service techniques and ensure good customer service during meal service.
Comply with food-handler safety requirements, sanitation practices, HACCP policies, allergy and foodborne-illness training, and company safety and risk-management procedures.
Report accidents and injuries promptly and participate in safety meetings, training, and hazard assessments.
Comply with energy-conservation and recycling programs, Operations Security procedures, and the Property Control Plan for Government Furnished Property.
Follow the safety and health program and maintain a site-specific Accident Prevention Plan in accordance with applicable requirements.
Attend designated classroom and virtual training.
Assume shift-leader duties and responsibilities in the shift leader's absence.
Perform other tasks as directed by the Project Manager or Supervisor.