Cook Supervisor (Cook Foreman)
Justice, Bureau of Prisons/Federal Prison System
FreshPosted Jan 16
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Posted: January 15, 2026 (2 days ago)
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MWR Cook (Bowling Center)
Commander, Navy Installations Command
Department of the Navy
Job Description
Summary
This job involves cooking simple meals and snacks at a bowling center on a naval base in California, including preparing items like pancakes, burgers, and salads for on-site events and catering.
It requires hands-on food prep skills while keeping the kitchen clean and organized.
A good fit would be someone with basic cooking experience from restaurants or home settings who enjoys working in a fast-paced, team environment.
Key Requirements
- Working knowledge of food preparation methods for small quantities and a limited variety of foods
- Ability to read and understand written materials like recipes, labels, and instructions
- Skill in basic math for multiplying ingredients and calculating servings
- Knowledge of food characteristics including color, flavor, texture, and cooking times
- Ability to plan and time cooking steps to serve items on schedule
- Understanding of sanitation principles for safe food handling
- Experience cleaning equipment, maintaining inventories, and rotating stock to avoid spoilage
Full Job Description
This position is located in the MWR: Bowling Center for Naval Air Station Lemoore.
The primary purpose of this position is to provide skills and experience preparing food for in house facilities and catering events.
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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