Cook II | Great Falls MT Air National Guard

Hourly Rate: TBD
Schedule: one weekend a month

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 RESPONSABILITIES:


* 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 shortag...