Cook II

Fargo, ND, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $22.00

Work Schedule

Rotating Shifts

Benefits

Medical w/prescription coverage

Benefit credit

Dental

Vision

Basic life and basic accidental death and dismemberment insurance

voluntary benefits options

Paid Time Off

Company match for the 401(k) retirement savings plan

DailyPay

Job Description

Trinity Services Group (TSG) is a leading provider of comprehensive food service solutions specializing in large-scale, institutional, and correctional dining services. The company prides itself on creating a better place to work and grow, offering premium benefits and a path of upward mobility for its employees. Trinity Services Group is widely recognized for its commitment to training, career development, and military-friendly employment practices, making it an employer of choice for those seeking stable and rewarding employment in the food service industry. With a focus on quality, safety, and operational excellence, TSG works to exceed client expectations while fostering a supportive workplace environment for its staff.\n\nThis position is for a full-time Cook II role that pays $22.00 per hour. The job entails taking on leadership responsibilities within assigned shifts and preparing a variety of food items in accordance with established recipes and quality standards. Notably, this location does not employ inmate workers in the kitchen, so all kitchen duties are performed by staff members. The Cook II position requires working two possible shifts: 8:30am to 5:30pm or 10:00am to 7:00pm, emphasizing the need for reliability and flexibility. Individuals in this role will lead their respective shifts, ensuring smooth kitchen operations and supervising Cook I/Food Service Workers as they complete their assigned duties. Furthermore, the role demands maintaining strict adherence to food safety standards, proper portion control, recipe compliance, and overall kitchen sanitation.\n\nEmployees will engage in daily preparation tasks that involve meats, seafood, poultry, vegetables, and other ingredients, using various cooking methods such as broiling, grilling, frying, and sautéing. They must properly handle, store, label, and rotate food products according to state regulations, ensuring food quality and safety at all times. This position also includes responsibilities for inventory control, production paperwork, and, when applicable, supervising inmates in food preparation, serving, or cleaning tasks. The Cook II position is instrumental in producing quality meals while maintaining a clean and organized work environment. To support employee success, TSG offers a $250 bonus for completing the Rookie's Fast Track Program within the first 60 days and a unique DailyPay feature allowing immediate access to earned wages. Overall, this role combines hands-on cooking, leadership, and compliance within a consistent, large-volume food service setting, making it an excellent opportunity for individuals seeking career advancement in culinary services.

Job Requirements

High school diploma or equivalent
Must be at least 18 years of age
At least one year of relevant cooking experience required
Prior experience cooking in a cafeteria or large volume production facility preferred
Knowledge of safety procedures typical in a cafeteria or food service environment required

Job Qualifications

High school diploma or equivalent, and you must be at least 18 years of age
At least one (1) year of relevant cooking experience required
Prior experience cooking in a cafeteria or large volume production facility a plus
Prior knowledge and experience in a kitchen or large cafeteria setting preferred
Experience with safety procedures as typical in a cafeteria or food service environment

Job Duties

Function as a lead for their respective shift, being responsible for an efficient, well-running shift, while ensuring other positions (Cook I / FSW) are completing required tasks
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Refer to daily prep list at the start of each shift for assigned duties and completes opening and closing checklists daily
Promptly reports equipment and food quality or shortage problems to Assistant Food Service Director/Food Service Manager
Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures
Follows assigned instruction to properly stock and maintain sufficient levels of food products at line stations to assure smooth serving of food
Portions food products prior to cooking according to standard portion sizes and recipe specifications
Responsible for completing required production paperwork, while also assigning and supervising inmates in (as provided) in the completion of their required tasks
Responsible for all aspects of receiving, storing, issuing and controlling inventory
Maintains a clean and sanitary work station area
Following assigned recipes, prepares food items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating according to directions
Follows proper plate presentation and garnish set up for all dishes
Handles, stores, labels, and rotates all products properly and in accordance to applicable state laws
May perform other duties as assigned