COOK
United States Space Force
FreshPosted Feb 2
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Posted: February 3, 2026 (0 days ago)
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MWR Cook
Commander, Navy Installations Command
Department of the Navy
Job Description
Summary
This job is for a cook in a Navy recreational facility who prepares simple meals like breakfast items, sandwiches, and basic hot dishes using straightforward recipes.
The role also involves keeping the kitchen clean, managing food inventory to avoid waste, and ensuring everything is ready on time for serving.
It's a good fit for someone with basic cooking experience who enjoys working in a team environment and pays attention to details like portion sizes and cleanliness.
Key Requirements
- Working knowledge of basic food preparation methods for small quantities
- Ability to read and follow recipes, labels, and instructions
- Skill in basic math for measuring ingredients and calculating servings
- Understanding of food characteristics like texture, flavor, and cooking times
- Knowledge of sanitation and hygiene principles
- Ability to perform simple cooking tasks and maintain clean work areas
- Experience with portion control, inventory rotation, and equipment maintenance
Full Job Description
This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest.
The primary purpose of this position is to perform various duties to facilitate food preparation; food service, maintain cooking and serving equipment and areas in a clean and orderly condition.
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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