Cook II | Great Falls MT Air National Guard

TRDI in; Great Falls (MT); On-site; USD 10,000 - 60,000; Part time

Job summary

An established industry player is seeking a Cook II to join their team at a military facility in Great Falls. This role involves preparing delicious meals for various occasions, ensuring food safety, and leading a small kitchen team. The ideal candidate will have commercial cooking experience and a ServSafe certification, along with strong communication and organizational skills. If you thrive in a fast-paced environment and are passionate about food service, this opportunity offers a chance to make a significant impact while serving those who serve our country. Join a supportive team and enjoy a flexible work schedule while fulfilling an essential role in the community.

Qualifications

• Must have commercial cooking experience and ServSafe certification.
• Ability to communicate clearly and solve problems under pressure.

Responsibilities

• Prepare and present a variety of food items for meals and events.
• Ensure compliance with food safety standards and regulations.
• Oversee and instruct Cook I and other kitchen staff.

Skills

Commercial Cooking Experience

ServSafe Food Handler Certification

Communication Skills

Team Delegation

Problem Solving

Organizational Skills

Flexibility

Education

High School Education or GED

Culinary Degree Preferred

Tools

Microsoft Office Package

Job description

Cook II | Great Falls MT Air National Guard (Agriculture)

Hourly Rate: $20.00
Schedule: One weekend a month

POSITION SUMMARY:

The Cook II 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 the organization.
• 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.
• Prepare in large quantities meat, poultry, fish, starches, vegetables, gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, stews, and other related items for a meal and direct and instruct Cook I as to requirements.
• Produce small to large batch goods using advanced and full range of classical cooking techniques.
• Ensure the required items in accordance with the production log are prepared.
• Check work of subordinates by inspecting food quality and quantity during and after preparation for conformance with prescribed standards.
• Ensure compliance with the worldwide menus, uses of standard recipes.
• Request subsistence from storeroom personnel.
• Assign individuals as to what items to prepare listed on the production log.
• Ensure food is prepared on time.
• Assign grill, back-up, fry cook, deli, and line server tasks.
• Ensure serving line and food items are garnished and set up properly.
• Instruct and ensure progressive cooking techniques are being used.
• Ensure refrigerator temperatures are logged on chart.
• Taste test food items while being prepared.
• Ensure all leftovers are covered, time and date all food items before putting in the refrigerator; also noted on the production log.
• Assign a cook to handle in-flight meal requests.
• Advise line servers on the proper serving portions of each item being served.
• Ensure food is being replenished on the line.
• Ensure good customer service techniques are being conducted.
• Ensure the line is free of spills and food debris; pans are being changed out when needed.
• Ensure an appropriate sanitizing agent is behind all lines and in the kitchen area.
• Check food temperatures during meals assuring temperatures maintain 140 degrees.
• Ensure all items are input into cash registers and menu boards.
• Ensure the facility opens 15 minutes prior to meal service.
• Advise facility manager of rations shortages to eliminate the possibility of running out of food during meals.
• Conduct all job training.
• Ensure at the close of meals all food is removed from the line, disposed of properly, and leftovers and waste logs are completed.
• Ensure all excess food is returned to the storeroom.
• Ensure the facility is secure at the close of meals.
• Comply with energy conservation and recycling programs.
• Comply and follow appropriate Food Handlers Safety Components.
• Attend all allergy and foodborne illness in-service training.
• Comply with all HACCP policies and procedures.
• Report all accidents and injuries in a timely manner.
• Comply with all company safety and risk management policies and procedures.
• Participate in regular safety meetings, safety training, and hazard assessments.
• Attend training programs (classroom and virtual) as designated.
• Pass and maintain any required security clearance requirement and comply with Drug-Free Workplace policy.
• Adhere to Operations Security (OPSEC) standard operations procedures.
• Adhere to Property Control Plan for management of Government Furnished Property (GFP).
• Adhere to the safety and health program that complies with EM 385-1-1 and applicable OSHA, DOD, Armed Forces Branch(s), Federal, state, and local safety, environmental, and health requirements.
• Maintain a site-specific Accident Prevention Plan (APP) in accordance with Appendix A, EM 385-1-1.
• Other tasks as may be directed by the Project Manager/Supervisor.

QUALIFICATIONS AND REQUIREMENTS:

• 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.)

EDUCATION, SKILLS AND EXPERIENCE:

• High school education or GED.
• Culinary degree preferred.
• 1 year relevant work experience in a commercial kitchen environment preferred.

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.
• Ability to manage time effectively and handle both internal and external conflicts.

TRDI hires many individuals with and without disabilities, especially those that are transitioning out of the Armed Services:

If you are self-identifying a disability, please submit supportive documentation (i.e., the official medical/psychological diagnosis signed by the appropriate healthcare provider, along with functional limitations + extent) with the application package for full employment consideration. If you have a Vocational Rehabilitation Counselor (VRC) assigned, you can request a 1-page letter on their official letterhead with the same requested information, to be signed by the VRC. Please fax to 210-572-0408.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.