COOK
Air Mobility Command
FreshPosted Feb 27
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Posted: March 6, 2026 (0 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 pancakes, eggs, burgers, and vegetables in a naval base kitchen, following recipes and keeping everything clean and organized.
It's perfect for someone with basic cooking experience who enjoys hands-on food prep and works well in a team to serve meals on time.
No advanced skills are needed, just a reliable attitude and attention to details like portions and sanitation.
Key Requirements
- Working knowledge of food preparation methods for small quantities
- Ability to read and understand recipes, labels, and food service materials
- Skill in basic math for measuring ingredients and calculating servings
- Understanding of food characteristics like flavor, texture, and cooking times
- Ability to plan and time cooking steps for timely serving
- Knowledge of sanitation and hygiene principles
- Experience with portion control, inventory management, and equipment cleaning
Full Job Description
The positions are located 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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