COOK A04*
U.S. Marine Corps
FreshPosted Feb 11
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Posted: February 5, 2026 (7 days ago)
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Cook
Commander, Navy Installations Command
Department of the Navy
Job Description
Summary
This job involves preparing and cooking a variety of meals, from everyday entrees to special desserts, in a Navy facility's dining program in Newport, Rhode Island.
The role requires hands-on cooking skills to ensure food is safe, fresh, and tasty while managing inventory and following recipes for large groups.
It's a good fit for someone with practical kitchen experience who enjoys working in a team to serve quality meals on time.
Key Requirements
- Basic knowledge of food preparation principles and physical changes during cooking
- Working knowledge of meal planning, including timing and coordination of different food items
- Ability to evaluate freshness of raw and cooked foods
- Knowledge of food spoilage, foodborne illness, and safety principles
- Practical skills in ordering, issuing, and storing food per inventory and sanitation standards
- Experience adjusting recipes for large quantities and maintaining food temperatures for safety
- Familiarity with yield testing and food production worksheets
Full Job Description
This position is located within Commander, Mid-Atlantic Region, Fleet and Family Readiness Program, Naval Station Newport, Newport RI.
The purpose of this position is to prepare and cook a variety of foods in quality, using standard or complex recipes to provide quality food.
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: Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food.
Working knowledge of the planning process involved in cooking an entire meal including different preparation methods for various food items, the necessary time for cooking these different items, and how to schedule and coordinate preparation to produce a properly cooked meal on time.
Ability to evaluate a variety of raw and cooked food items to ascertain their freshness. Knowledge of standard formulas used in yield testing.
Knowledge of principles of food spoilage, food borne illness, and food safety.
Practical knowledge of methods and procedures necessary for ordering, issuing, and storing food items in accordance with inventory and sanitation requirements. Major Duties:
Prepares and cook a variety of menu items including regular and special entrees and dessert items.
Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry.
Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska, crepes, and mousses.
Adjusts standardized recipes for the number of servings required in large quantity cooking.
Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety.
Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes.
Maintains rotation of food inventories to prevent spoilage.
May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files.
Performs other related duties as assigned.
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