MWR Cook

Navylifesw; Coronado (CA); On-site; USD 40,000 - 60,000; Full time

Job summary

Navylifesw is seeking a Food Service Cook for the Navy MWR dining location Take 5 on the Greens at Naval Base Coronado. The role covers a full range of menu items and requires maintaining clean cooking and serving areas to standard conditions.

Candidates should read and follow standardized recipes, perform basic arithmetic for ingredients and servings, and apply sanitation principles. Strong planning and timing skills ensure all items are ready for serving on schedule.

Qualifications

• Read and understand food labels and recipes.
• Perform basic arithmetic for ingredients and servings.
• Apply sanitation principles in kitchen.
• Plan and time steps to finish items on schedule.
• Work knowledge of small-quantity food preparation.

Responsibilities

• Prepare a full range of menu items.
• Maintain cooking and serving equipment and areas clean.
• Read labels and follow standardized recipes.
• Calculate ingredients and servings accurately.
• Plan and time sequence to serve dishes.
• Apply sanitation principles in all tasks.

Skills

Reading labels

Basic arithmetic

Sanitation principles

Food prep methods

Menu planning

Time management

Job description

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 Take 5 on the Greens, Naval Base Coronado.

• 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.