MWR Cook

Navylifesw; Lemoore (CA); On-site; USD 21,000 - 30,000; Full time

Job summary

Navylifesw at NAS Lemoore seeks a cook to prepare and cook food in large quantities at the MWR Bowling Center. The role emphasizes applying food handling techniques, maintaining personal hygiene, and following sanitation standards to ensure safety and quality.

The position requires coordinating multiple cooking tasks, developing and scaling recipes, and ensuring food reaches peak flavor and safe temperatures for service.

Qualifications

• Knowledge of food handling techniques and personal hygiene standards.
• Understanding of safe work procedures and sanitation standards to prevent contamination.
• Ability to develop standardized recipes and adjust recipes for large quantities.
• Capability to supervise cooking processes to maintain quality, taste, and presentation.

Skills

Food handling techniques

Personal hygiene standards

Safe work procedures

Quantity cooking

Recipe development

Sanitation knowledge

Quality control

English communication

Job description

This position is located in the MWR Bowling Center for Naval Air Station Lemoore. The primary purpose of this position is to provide skills and experience preparing and cooking food.

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities.
• 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 to prepare and cook food in large quantities.
• 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.
• Skill to manage various cooking processes so that food items are served at their peak taste, texture, and appearance with minimum holding periods and so that safe and critical temperature and time control points are met.
• Ability to coordinate a full range of food preparation activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps.
• Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.