Line Cook II — Breakfast to Dinner, Flexible Schedule

TRDI in; Randolph Air Force Base (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 is seeking a Cook II to prepare, portion, cook, and present a variety of hot and cold items for breakfast, lunch, dinner, and events in a U.S. military base setting.

The role requires a flexible schedule, including weekends, evenings, and holidays, with benefits such as health coverage, PTO, and paid holidays. The candidate should have commercial cooking experience, a ServSafe certification, strong organizational skills, and the ability to work under pressure while maintaining food safety

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 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 preferred.
• Strong ability to organize effectively, delegate responsibility, solve problems quickly and communicate clearly.

Responsibilities

• Will comply with all regulations and SOPs issued by the air force or organization.
• Cook to order hamburgers, cheeseburgers, salads, grilled ham and cheese sandwiches, eggs to order, omelets, steaks, chops, cutlets and other related items.
• Prepare in large quantities meat, poultry, fish, starches, vegetables, gravies, soups, sauces, roasts, pies, casseroles, stews and other items.
• Produce small to large batch goods using classical cooking techniques.
• Ensure items align with the production log and standards.

Skills

ServSafe Certification

Flexible schedule

Communication skills

Problem solving

Team delegation

Education

High school diploma or GED

Culinary degree preferred

Tools

Microsoft Office

Job description

TRDI is seeking a Cook II to prepare, portion, cook, and present a variety of hot and cold items for breakfast, lunch, dinner, and events in a U.S. military base setting.

The role requires a flexible schedule, including weekends, evenings, and holidays, with benefits such as health coverage, PTO, and paid holidays. The candidate should have commercial cooking experience, a ServSafe certification, strong organizational skills, and the ability to work under pressure while maintaining food safety