Cook (CYS) NA-06
United States Army Installation Management Command
FreshPosted Jan 14
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Posted: January 12, 2026 (3 days ago)
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Cook NA-06
United States Army Installation Management Command
Department of the Army
Job Description
Summary
This job is for a cook at various recreational facilities on a U.S.
Army base in Alaska, where you'll prepare and cook meals like grilled items, fried foods, salads, and sandwiches while ensuring everything is safe and ready on time.
It's a good fit for someone with hands-on kitchen experience who enjoys working in a fast-paced environment and follows recipes closely.
The role offers potential incentives and is part-time with at least 10 hours per week guaranteed.
Key Requirements
- At least 6 months of work experience in food preparation using professional kitchen appliances
- Basic knowledge of food preparation principles and cooking processes
- Understanding of proper cooking temperatures and methods for various foods
- Ability to schedule and coordinate food preparation for timely service
- Knowledge of food safety, storage methods, and prevention of foodborne illnesses
- Proficiency in following recipes and instructions, both written and verbal
- English communication skills (verbal and written)
Full Job Description
This announcement will be used to fill vacancies for various FMWR facilities on Fort Wainwright, Alaska.
These facilities include City Center, Birch Hill Ski and Snowboard Area, Chena Bend Golf Course, and Warrior Zone. Incentives and Bonuses Incentives may be paid.
Up to 25% recruitment and/or retention incentive may be authorized for positions offering at least a guarantee of 10 hours per week. 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: 1.
A minimum of 6 months of work experience directly related to the duties described below, that included skill in working with professional kitchen appliances and equipment. a.
Basic knowledge of food preparation principles and practical understanding of the physical processes that occur in cooking. b.
Knowledge of proper cooking temperatures and preparation methods for a variety of foods. c.
Ability to schedule and coordinate preparation of a number of different foods in order to ensure that they are ready for service at the appropriate meal time. d.
Knowledge of food borne illnesses, food safety, and proper storage methods for hot and cold food items in order to prevent loss or illness due to spoilage. e.
Ability to follow written and verbal instructions, particularly standard recipes, and detailed cooking instructions. f.
Skill in operating and cleaning a wide variety of food service equipment, including special equipment for the preparation of large volume items. g.
Skill in carving, preparing garnishes, and assembling attractive platters, salads, and other food presentations. 2. Be able to communicate (verbal and written) in English. Major Duties:
- Prepares and cooks a variety of menu items. Grills and deep fries foods.
- Make a variety of salads and salad dressings. Make sandwiches.
- Follows health and safety precautions to ensure safe preparation and storage of food items
- Monitors and maintains appropriate temperature of all food items throughout preparation and service.
- Operates kitchen equipment designed to mix and cook food items. Uses, cleans and maintains power kitchen equipment.
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