COOK
Air Force Materiel Command
RecentPosted Jan 6
⚠ Possibly Stale
Posted: January 1, 2012 (5128 days ago)
Added to FreshGovJobs: December 5, 2025 (41 days ago)
This job has been posted for over a month. It may already be filled.
Cook I
Commonwealth of Massachusetts
HRD
Location
Massachusetts, 02114
Salary
Not specified
Type
Closes
Not specified
Job Description
Summary
This job involves preparing and cooking large quantities of meals like meats, soups, and desserts in institutional settings such as schools or hospitals, while adjusting recipes to fit the menu and group size.
Workers evaluate food for taste, appearance, and quality, and handle tasks like storing ingredients safely and cleaning equipment.
It's a good fit for someone with hands-on cooking experience who enjoys working in a team to serve many people efficiently.
Key Requirements
- At least 1 year of experience in cooking or related food preparation work
- Ability to cook food in large quantities, adjusting recipes for menu and serving size
- Skill in roasting, frying, boiling, broiling, and seasoning various foods like meats, fish, and vegetables
- Proficiency in measuring, mixing ingredients, and preparing items such as soups, salads, gravies, and desserts
- Capacity to evaluate food quality, quantity, appearance, temperature, and taste through observation and tasting
- Experience operating kitchen equipment like cutlery, grinders, slicers, and other tools
- Knowledge of food storage at proper temperatures, portion weighing, cleaning/sterilizing equipment, and related duties
Full Job Description
Incumbents of positions in this series prepare and cook food such as meat, fish, poultry, puddings, sauces, gravies and soup according to menu and number of persons to be served; determine type and amount of ingredients which may be substituted in recipes; evaluate food for quality, quantity, appearance, temperature and taste; and perform related work as required.
The basic purpose of this work is to perform large-scale quantity cooking in a school, hospital or other institution.
Requirements
Cooks food in quantities according to menu and number of persons to be served adjusting recipes as needed to produce required amounts.
Confers with other agency personnel and reviews menus to determine such matters as quantity of food and types of ingredients to be used, number of portions needed, and substitute menu items to be used in order to insure the availability and efficient use of food and food supplies.
Roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables and other foods required for daily meals.
Measures and mixes ingredients according to recipe, using kitchen utensils and equipment, in order to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.
Determines type or amount of ingredients which may be substituted in or omitted from recipes without altering taste, appearance or quality.
Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly.
Operates and/or uses kitchen equipment such as cutlery, grinders and slicers to portion and/or prepare food for cooking.
Performs related duties such as weighing portions of food to insure uniformity in servings; storing food at proper temperatures to prevent spoilage; sharpening knives, meat saws and other cooking tools; cleaning and/or sterilizing cooking equipment and work areas; placing prepared food in carts for delivery; and transporting food from kitchen to serving area.
Qualifications
1 year of experience in related work required.Additional Information
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