COOK LEADER
Air Combat Command
RecentPosted Mar 20
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Posted: March 27, 2026 (0 days ago)
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Cook (DODEA) NA-04
Department of Defense Education Activity
Department of Defense
Job Description
Summary
This job is for a cook at an elementary school on a military base in South Carolina, where you'll prepare simple, nutritious meals for children following federal food program guidelines.
You'll handle basic cooking tasks like making breakfast items and vegetables, operate kitchen equipment safely, and work under a supervisor's direction.
It's a good fit for someone with hands-on kitchen experience who enjoys working in a school setting and can communicate clearly in English.
Key Requirements
- Work experience in cooking or food preparation using professional kitchen appliances and equipment
- Ability to communicate effectively in verbal and written English
- Knowledge of USDA Child and Adult Care Food Program (CACFP) policies and procedures
- Skills in basic food preparation techniques such as peeling, chopping, measuring, and assembling ingredients
- Proficiency in operating, cleaning, and maintaining kitchen equipment (gas, electric, steam, microwave)
- Ability to follow written and verbal instructions from a supervisor
- Adherence to safety procedures to prevent injury and equipment damage
Full Job Description
This position is located at Pinckney Elementary School in Fort Jackson, SC. Incentives and Bonuses Incentives will not be paid. Army NAF pay setting rules apply to this vacancy.
Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.
A qualified candidate must possess the following: Work experience related to the duties described above, that included skill in working with professional kitchen appliances and equipment.
Be able to communicate (verbal and written) in English. Major Duties:
- Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations
- Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
- Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh, frozen and canned vegetables
- Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items
- Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment
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