MWR Cook
What you'd do
This position is located aboard Naval Air Station Lemoore in the Bowling Center. The primary purpose of this position is to provide a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
Major duties
Perform a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals. Broils meats. Prepares and cooks concentrated or dehydrated soups, sauces, and gravies. Makes cold sandwich fillings. Prepares convenience items such as frozen hashbrowns, fish fillets, and chicken nuggets. May prepare and bake pizza. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls. Mixes leftovers according to established procedures. Cleans and maintains equipment and work areas. Maintains accurate food inventories and rotates stock items to prevent spoilage. Performs other related duties as required.
What you need to qualify
Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate must possess: Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at a certain time. Knowledge of sanitation principles.
Before you apply
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