Cook I - Randolph AFB

About the role

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.

Primary Duties And Responsibilities

• 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.

Qualifications And Requirements

• 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.).
• 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.

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.).

Qualifications And Requirements

• 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.

Benefits

• Medical
• Vision
• Dental
• Health & Welfare
• Paid Time Off
• Paid Holidays