Cook, NA-04/RPT (LT)

United States Army Installation Management Command; United States; On-site; USD 22,000 - 32,000; Full time

Job summary

United States Army Installation Management Command is seeking a cook to perform a full range of simple cooking, including pancakes, eggs, hamburgers, and vegetables, for an AFRC Resort-style setting. Responsibilities include following recipes, maintaining sanitation, and operating kitchen equipment with safety in mind.

The role involves preparing hot cereals and soups, replenishing the salad bar, and producing both hot and cold dishes while adhering to portion controls and storage procedures.

Qualifications

• High School graduate or equivalent.
• Ability to read and follow written recipes and instructions.
• Knowledge of basic sanitation and food safety procedures.
• Experience with basic cooking techniques and equipment.

Responsibilities

• Prepare and cook a range of simple items such as pancakes, eggs, and hamburgers.
• Set up and replenish the salad bar; prepare cold sandwich fillings.
• Operate and clean kitchen equipment and maintain sanitation and safety.
• Follow recipes and portion ingredients, manage leftovers per procedures.
• Work in shifts in a kitchen environment.

Skills

Food preparation

Short-order cooking

Sanitation procedures

Culinary terminology

Meal planning

Education

High School diploma or equivalent

Tools

Griddles

Broilers

Food grinders

Job description

It is the applicant's responsibility to read all sections and associated links in this announcement. Provides a full range of simple cooking by preparing and cooking items at an AFRC Resort by using various cooking techniques.

Key Responsibilities

DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES: Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces, and gravies. Makes cold sandwich fillings. Sets up and replenishes the salad bar.

Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes, covers, dates, and stores leftovers in accordance with established procedures. Operates a variety of kitchen equipment using gas, electricity, steam, or microwave heat sources.

Disassembles, cleans, and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule.

Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacterial growth. Performs other duties as assigned. Skill and Knowledge: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short-order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions.

Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and the ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling, and cleaning basic food service equipment such as griddles, broilers, and food grinders.

Knowledge of basic sanitation, infection, and spoilage control procedures. Responsibility: Assignments are received orally or in writing from the supervisor in the form of a cook's worksheet, menus, standardized recipes, and meal schedules. A supervisor or higher-grade cook provides detailed instructions on cooking methods and the use of equipment for new or more complex assignments.

The employee is responsible for the proper use and cleaning of kitchen equipment, adhering to safety practices, maintaining personal hygiene, and ensuring conformance with food service sanitation requirements. A higher-grade cook is available to answer technical questions and ensure that the work is being done properly. Completed work is evaluated in terms of the quality of food cooked and adherence to time schedules and instructions.

Physical Effort: Work involves continuous standing and walking, as well as frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. Working Conditions: Work is performed in kitchen areas, which are well-lit but are often hot and noisy.

Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor, subject to burns, cuts, and slipping on wet floors. Performs other duties as assigned.

Requirements & Education

High School graduate or equivalent. All candidates (to include current employees) are required to include transcripts with their application package. Failure to do so may result in an ineligible rating. Only education from accredited and pre-accredited institutions will be accepted. Foreign education must be evaluated for equivalency in the United States.

Working for Army Non-Appropriated Funds (NAF) can offer numerous advantages. Army NAF employment can provide a sense of pride and fulfillment, as you'll be supporting communities comprised of military and civilian personnel, and their families, which contributes to the Department of Defense's overall mission. We offer a wide range of career opportunities, including jobs in childcare, recreation, hospitality, and more.

Many employees have opportunities for professional development, including training, education, and certification programs to help towards career advancement. As an Army NAF employee, you'll have access to some on-base facilities, including fitness centers, libraries, and many other amenities.

Regular full-time and part-time employees are eligible for enrollment in health and life insurance, participation in 401k and retirement plans, and paid personal time off and federal holidays. Some flexible employees may also be eligible to receive health insurance.

Which agency is hiring for this position?

This position is with United States Army Installation Management Command, Department of the Army.

What is the salary for this position?

The posted pay range is $19.48 – $19.48/hr.

What is the application deadline?

Applications close on 2026-11-04.

What is the work schedule?

This is a 20 Hours position.

Who is eligible to apply?

This position is open under the 'Overseas' hiring path.

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Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-10-22 · Not affiliated with or endorsed by OPM or USAJOBS.gov