Cook I/II - Sheriff's Office (Open and Promotional)
County of San Mateo
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Posted: February 26, 2026 (0 days ago)
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MWR Cook
Commander, Navy Installations Command
Department of the Navy
Job Description
Summary
This job involves cooking simple meals like breakfast items, burgers, and basic sides in a Navy recreational dining spot on a remote island, while keeping the kitchen clean and organized.
It's perfect for someone who enjoys hands-on food prep in a casual setting and can handle basic math for recipes without needing fancy chef skills.
Expect a straightforward role focused on timely service and food safety in a military community environment.
Key Requirements
- Working knowledge of food preparation methods for small quantities and simple recipes
- Ability to read and understand food labels, recipes, and service materials
- Skill in basic arithmetic for scaling recipes 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 and food storage procedures
- Experience maintaining equipment, work areas, and food inventories to prevent spoilage
Full Job Description
This position is in the Food and Beverage Division of the Morale, Welfare and Recreation (MWR) Department in the Navy Region Southwest.
The Primary purpose of this position is to perform a full range of menu items; maintains cooking and serving equipment and areas in a clean and ordinary conditions.
Located at Salty Crab on Naval Auxiliary Landing Field (NALF) San Clemente Island (SCI).
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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