MWR Cook

Navylifesw; Fallon (NV); On-site; USD 25,000 - 36,000; Full time

Job summary

This position is in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest, located at Take 5ive Bistro & Bar on Naval Air Station Fallon.

The primary purpose is to perform a full range of menu items; maintains cooking and serving equipment and areas in clean and ordinary conditions, with focus on sanitation standards. Reading recipes/labels and arithmetic for recipes support accurate portions and timing.

Qualifications

• Working knowledge of methods and procedures related to food preparation in small quantities.
• Ability to read and understand food labels, standardized recipes.
• Ability to perform basic arithmetic computations for ingredients and servings.
• Knowledge of characteristics of various foods (color, flavor, texture, temperature) and cooking times.
• Skill in planning, coordinating and timing sequence of steps to have all menu items ready for serving at specified time.
• Knowledge of sanitation principles.

Responsibilities

• Perform a full range of menu item preparation.
• Maintain cooking and serving equipment and keep areas clean and organized.
• Coordinate timing to ensure all items are ready for service.

Skills

Food preparation knowledge

Reading labels

Recipe arithmetic

Food characteristics knowledge

Menu planning & timing

Sanitation principles

Job description

This position is in the Food and Beverage Division of the Morale, Welfare and Recreation 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 5ive Bistro & Bar on Naval Air Station Fallon.

• 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.