Cook II

Rockhill Group; Louisiana; On-site; USD 17,000 - 25,000; Full time

Job summary

Rockhill Group is seeking a Cook II at Fort Polk, LA to prepare, cook, and present large quantities of meals for breakfast, lunch, dinner, and events. You will follow recipes, portion accurately, and ensure food-safety standards are met in a fast-paced setting.

Responsibilities include operating kitchen equipment, reading orders, cooking to order, and maintaining clean, HACCP-compliant workstations while collaborating with team members to meet dietary needs and event requirements.

Qualifications

• Minimum of 1 year of experience in food service or related field.
• Must pass ServSafe Certification or equivalent within 90 days of start date.
• Knowledge of basic kitchen operations and safety.
• Ability to read and quantify recipes and menus.
• Must meet eligibility requirements for work on specified contract(s).
• Ability to interact appropriately with customers, government personnel, subcontractors, and management staff.
• Must understand oral and/or written instructions.
• Must pass organization screening requirements, including background screenings as appropriate.

Responsibilities

• Workstations may vary by contract specifications.
• Prepare and cook large quantities of foods.
• Read orders or receive verbal instructions and prepare/cook accordingly.
• Follow recipes and product directions for preparation, seasoning, cooking, tasting and serving.
• Operate kitchen equipment to measure and mix ingredients, wash, peel, cut, and shred produce.
• Clean and sanitize workstations and equipment; follow all rules and procedures.
• Comply with HACCP policies and procedures.
• Report all accidents and injuries promptly.
• May assist with inventory and prepare meals for special diets.
• Perform other duties as assigned and deliver superior customer service.

Skills

Food service experience

ServSafe certified

Kitchen operations knowledge

Recipe literacy

Work eligibility

Customer interaction

Reading instructions

Background screening

Job description

Job Title

Cook II

Location

Fort Polk, LA - Fort Polk, LA 71459 US (Primary)

Category

Operations

Job Description

The Cook II will accurately and efficiently prepare, portion, cook, and present large quantities of food items for various meal periods, including breakfast, lunch, dinner, and special events. The position's general responsibilities include those listed below, but TRG may identify other responsibilities. These responsibilities may differ among accounts, depending on business necessities and client requirements.

Minimum Qualifications, Knowledge, Skills, and Abilities

• Must have a minimum of one (1) year of experience in food service or a related field.
• Must be able to pass ServSafe Certification or equivalent (example: Preventative Med Food Certification); within 90-days from your start date.
• Must possess knowledge of basic operation of kitchen.
• Must have the ability to read and quantify recipes and menus.
• Must meet eligibility requirements for work assignment on specified contract(s).
• Must be able to interact appropriately with customers, government personnel, subcontractor, and management staff.
• Must understand oral and/or written instructions.
• Must be able to pass organization screening requirements, including state or federal background screenings as appropriate.

Essential Functions

• Workstations may vary depending on contract specifications and building assignment.
• Prepare and cook to order large quantities of foods.
• Read food orders or receive verbal instructions for food required and prepare and cook food according to recipes.
• Follow basic recipes and/or product directions for preparing, seasoning, cooking, tasting, and serving foodstuffs for eating establishments.
• Prepare foods under direct supervision or instruction by operating various kitchen equipment to measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables for culinary use.
• May clean and sanitize workstations and equipment and must follow all TRG, client, and regulatory rules and procedures.
• Comply with all HACCP policies and procedures.
• Report all accidents and injuries promptly.
• May receive inventory, move and lift foodstuffs and supplies, and prepare meals for customers requiring special diets.
• May produce some batch goods using basic cooking techniques.
• May perform other duties and responsibilities as assigned.
• Understand and execute superior customer services.

Physical Requirements

May travel to and from various locations and buildings throughout the year and in various weather conditions. Most work will take place indoors. May work with cleaning chemicals. Will be required to follow Emergency Operations Work Assignment per customer requirements. Schedules are subject to change. May require working early morning, mid-morning, afternoon, and/or evening hours and weekends and holidays.

While performing this job's duties, the team member is regularly required to bend, crouch, walk, climb stairs and ladders, reach above head, sit (to drive) and lift up to 40 pounds. Will occasionally be required to lift or move up to 50 pounds. May be required to remove snow from sidewalks, driveways, and parking areas, using snow shovels or snow plows.

The mental demands, physical demands, and environmental factors described here represent those that must be met by a team member to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.