Food Service Worker - Warrior Eatery

Navy Life PNW; Northern (KY); Hybrid; USD 34,000 - 44,000; Full time

Job summary

Commander, Navy Installations Command (CNIC) is seeking staff for NBK Bangor - Warrior Eatery to support military dining operations. Responsibilities include following food handling techniques, maintaining personal hygiene, and ensuring sanitation standards for safe service.

The role requires ability to measure ingredients, construct recipes for quantity cooking, and perform multitasking across kitchen processes while communicating effectively in English.

Qualifications

• Knowledge of food handling techniques and personal hygiene.
• Understanding of sanitation standards to prevent contamination.
• Ability to measure ingredients and construct recipes for quantity cooking.
• Arithmetic skills to calculate servings and portions.
• Ability to communicate in English, both written and verbal.

Skills

Food handling techniques

Personal hygiene

Safe work procedures

Measuring ingredients

Recipe construction

Basic arithmetic

Diet principles

Sanitation standards

Chemical sanitizers

Water temperature control

Multitasking/procedure handling

Problem solving in production

Standardized recipes for quantity

Job description

Support the Military's Quality of Life programs! The Morale, Welfare, and Recreation (MWR) department of Commander, Navy Installations Command (CNIC) provides fitness, recreation, lodging and food and beverage programs for service members, their families, retired military and civilian employees. This position is assigned to the Non-Appropriated Fund (NAF) Community Recreation, and Deployed Support Branch; Fleet Readiness; Commander, Navy Installations command (CNIC); NBK Bangor - Warrior Eatery.

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Knowledge of techniques for measuring ingredients and basic understanding of recipe construction.
• Knowledge of basic arithmetic in order to count the number of table sand serving bowls required to determine the number of servings a container will yield.
• Working knowledge of diet principles.
• Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes.
• Skill to perform tasks involving several procedures.
• Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
• Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required.
• Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.