AC Cook | On-Call
State of Washington
FreshPosted Feb 3
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Posted: January 30, 2026 (5 days ago)
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Cook
Commander, Navy Installations Command
Department of the Navy
Job Description
Summary
This job involves preparing simple, everyday meals like pancakes, burgers, eggs, and sandwiches in a Navy recreational food center in Singapore, with a focus on following recipes and keeping everything clean and organized.
It's ideal for someone who enjoys cooking basic foods without needing close oversight and can handle timing multiple tasks to serve meals on schedule.
A good fit would be an entry-level cook or kitchen helper with reliable basic cooking skills and attention to food safety.
Key Requirements
- Working knowledge of basic food preparation methods for small quantities
- Ability to read and follow recipes, labels, and instructions
- Skill in basic math for measuring ingredients and calculating portions
- Understanding of food characteristics like texture, flavor, and cooking times
- Ability to plan and time cooking steps for timely serving
- Knowledge of sanitation and hygiene principles
- Experience with simple cooking tasks like grilling, boiling, and prepping ingredients
Full Job Description
This position is assigned to the Morale, Welfare, and Recreation (MWR) Business Operations Department; Fleet Readiness (N92); Commander, Navy Region Center Singapore; Singapore Area Coordinator.
The purpose of this position is to prepare limited variety of food items available from MWR operated food centers within the club system.
Must be able to perform the duties without normal supervision 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 specified time. Knowledge of sanitation principles. Major Duties:
Performs 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; and makes cold sandwich fillings.
Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. May prepare and bake pizza.
Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls.
Mixes ingredients according to precisely written recipes. Sets up and replenishes salad bar. Covers, dates, and stores 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.
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