Student Trainee (Actuarial Science)
Centers for Medicare & Medicaid Services
RecentPosted Feb 23
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Posted: March 2, 2026 (0 days ago)
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Student Trainee - Cook
Commander, Navy Installations Command
Department of the Navy
Location
Annapolis, Maryland
Salary
$19.96 - $19.96
per hour
Type
Full-Time
More Education & Training jobs →Closes
March 9, 2026More Navy jobs →
Job Description
Summary
This job is for a student trainee who helps in a Navy kitchen by preparing simple meals like eggs, pancakes, and vegetables, while learning basic cooking skills.
It's a hands-on role that combines classroom studies with real-world kitchen experience, ideal for someone enrolled in a culinary or related program who wants to build practical food service knowledge.
A good fit would be a motivated student with a basic interest in cooking, able to follow recipes and handle physical tasks in a fast-paced environment.
Key Requirements
- Enrolled in a qualifying educational institution (college, university, community college, vocational school, etc.)
- Culinary degree in progress preferred
- Minimum GPA of 2.0 and in good academic standing
- Ability to follow basic instructions and standardized recipes
- Basic knowledge of food service equipment and maintaining sanitary work environment
- Physical ability to stand/walk continually, lift up to 40 pounds, and perform tasks like stooping and bending
Full Job Description
The primary purpose of the Student Trainee - Cook position is to perform a range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, eggs, and vegetables.
Student Trainee may be assigned specific projects to complete and may rotate between various working areas.
Based on established policies, incumbent prepares food items specific to the work area assigned.
Enrolled in a college/university, community college, junior college, professional, technical, vocational, or other qualifying educational institution. Culinary degree in progress preferred.
Minimum GPA of at least 2.0 and in good academic standing. Must be able to follow basic instructions and standardized recipes.
Incumbent must have a basic knowledge of food service equipment and maintain a sanitary work environment. Major Duties:
Prepares hot cereals, broils meats, cooks soups, sauces, and gravies. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.
Peels, chops, grinds, pars, slices, and purees. Mixes ingredients according to precisely written recipes that produce quality products, minimizes preparation time, and avoids food material waste.
Operates a variety of kitchen equipment which utilizes electricity, steam, or microwave heat sources.
Assembles and disassembles component parts and accessories for cleaning, and follows safety operating procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.
Uses a variety of cooking utensils required to measure, weigh, and process food items.
Performs duties, in addition to classroom training, designed to provide an orientation in the application of theories and basic principles and practices in support of the specific assigned area.
Receives formal and on-the-job instructions designed to familiarize incumbent with the functions and operations of the kitchen area and work responsibility.
Gains practical experience in the application of related knowledge and applies professional and/or management theory, principles, and practices to the work assigned.
Performs work requiring continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending.
Frequently lifts or moves objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lifts or moves objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers.
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