Cook II - San Antonio, Tx

TRDI Incorporated; Del Rio (TX); On-site; USD 23,000 - 32,000; Full time

Benefits offered by this job

Health & Welfare

Paid Time Off

Paid Holidays

Job summary

TRDI Incorporated in Del Rio, TX is seeking a Cook II to prepare and present a variety of hot and cold items for breakfast, lunch, dinner and events, with a focus on quality and timeliness. You will work to ensure recipes and production logs are followed, while maintaining high standards of sanitation, safety and customer service. The role requires flexible scheduling to cover evenings, weekends, and holidays.

Qualifications

• 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 Suite (Excel, PowerPoint, Word).

Responsibilities

• Cook to order hamburgers, salads, and other items per recipes.
• Prepare in large quantities for meals and events.
• Supervise line cooks and ensure proper serving portions.
• Maintain food safety and sanitation per HACCP standards.

Skills

Communication

Delegation

Confidentiality

Decision making

Detail oriented

Commercial cooking experience

ServSafe Food Handler Certification

Flexible work schedule

Education

High school diploma or GED

Culinary degree (preferred)

Tools

MS Office

Job description

Hourly Rate: $20.00

Schedule: Varies

Must be able to work flexible schedule to include weekends, evenings, and holidays as needed

Benefits include:

• Health & Welfare
• Paid Time Off
• Paid Holidays

Positions 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.
• Preparing 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.
• Work grill during meal period.
• Produces 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 world wide menus, uses of standard recipes.
• Request subsistence from storeroom personnel.
• Assign individual as to what items to prepare listed on the production log.
• Ensure food is prepared on time.
• Assign grill, back-up and fry cook, deli and line server.
• Ensure serving line and food items are garnish and set up properly.
• Instruct and ensure progressive cooking techniques are being used.
• Ensure refrigerator’s temperatures are log on chart.
• Taste test food items, while being prepared.
• Ensure all leftover have been cover, 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 line.
• Ensure good customer services techniques are being conducted.
• Ensure line 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 meal assuring temperatures maintains 140 degree.
• Ensure all items are input into cash registers and menu boards.
• Ensure facility is opens 15 minutes prior to meal open.
• Advise facility manager of rations shortages, to eliminate the possibility of running out of food during meal.
• Conduct all the job training.
• Ensure subordinates practices good sanitation techniques.
• Ensure at close of meal all food is removed from line, dispose properly, leftovers and waste log is completed.
• Ensure all excess food is returned to storeroom.
• Ensure facility is secure at close of meal.
• Comply with energy conservation and recycling programs.
• Complies and follows appropriate Food Handlers Safety Components.
• Attends all allergy and foodborne illness in-service training.
• Complies with all HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Other tasks as may be directed by the Project Manager/Supervisor.
• Pass and maintain any required security clearance requirement and comply with Drug Free Workplace policy.
• Adheres to Operations Security (OPSEC) standard operations procedures.
• Adheres to Property Control Plan for management of Government Furnished Property (GFP).
• Adheres 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.

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.).

Education, Skills And Experience

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