Cook II

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.

Education required

Other