Cook I - 039

Hourly Rate:

$18.40

Schedule:

Schedule may very. Part-Time 20-24 hours 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.

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