Cook

Navylifegl; Northern (KY); Hybrid; USD 30,000 - 40,000; Full time

Job summary

The U.S. Navy is seeking a cook to be stationed aboard Naval Station Great Lakes, IL. The role involves performing a full range of simple cooking tasks and assisting in meal preparation for a limited menu.

Applicants must show working knowledge of food preparation in small quantities, ability to read standard recipes and labels, perform basic arithmetic for ingredients and servings, and apply sanitation principles to ensure safe, timely service.

Qualifications

• Working knowledge of methods and procedures relating to food preparation in small quantities.
• 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 servings.
• Knowledge of the characteristics of various foods such as color, flavor, texture, and cooking time.
• Skill in planning, coordinating and timing sequence of steps to have all menu items ready for serving at a specified time.
• Knowledge of sanitation principles.

Responsibilities

• Perform a full range of simple cooking tasks.
• Plan, coordinate and time the sequence of steps to have menu items ready for serving.

Skills

Small-quantity cooking knowledge

Read recipes and labels

Basic arithmetic for ingredients/serv

Food characteristics awareness

Meal timing and coordination

Sanitation principles

Job description

The positions are located aboard Naval Station Great Lakes, IL. Incumbent will perform a full range of simple cooking tasks.

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.