MWR Cook

Commander, Navy Installations Command•Coronado, CA

5d•Onsite

About The Position

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 I-Bar NASNI O Club, Naval Base Coronado.

Requirements

Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Must meet federal suitability requirements including successful completion of background investigation.
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.

Responsibilities

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.