Cook Supervisor
Veterans Health Administration
FreshPosted Feb 12
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Posted: February 10, 2026 (2 days ago)
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COOK
Commander, Navy Installations Command
Department of the Navy
Job Description
Summary
This job involves preparing simple meals like eggs, pancakes, sandwiches, and basic meats and vegetables in a Navy facility's dining area, focusing on following recipes and keeping everything clean and safe.
It's a hands-on cooking role that requires basic math for measuring ingredients and timing food to be ready on schedule.
A good fit would be someone with entry-level kitchen experience who enjoys straightforward food prep and works well in a team setting.
Key Requirements
- Working knowledge of food preparation methods for small quantities
- Ability to read and follow recipes, labels, and food service instructions
- Skill in basic arithmetic for scaling recipes and calculating servings
- Understanding of food characteristics like texture, flavor, and cooking times
- Ability to plan and time cooking steps for efficient serving
- Knowledge of sanitation and hygiene principles
- Experience with portion control, inventory management, and equipment cleaning
Full Job Description
This position is located at Buckley's aboard Naval Station Great Lakes, IL. Incumbent will perform a full range of simple cooking tasks.
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 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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