MWR Cook

Navylifesw; Monterey (CA); On-site; USD 42,000 - 54,000; Full time

Job summary

Navy Morale, Welfare and Recreation Department in the Navy Region Southwest seeks personnel to support food preparation and service in a disciplined, military environment. You will help maintain equipment and clean facilities to ensure smooth dining operations.

The role emphasizes adherence to food safety standards, efficient kitchen workflows, and timely preparation of menu items in a structured setting.

Qualifications

• Working knowledge of food preparation in small quantities.
• Ability to read and understand food service material (labels, standardized recipes, etc).
• Ability to perform basic arithmetic computations for scaling ingredients and servings.
• Knowledge of sanitation principles.

Responsibilities

• This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The primary purpose is to perform duties to facilitate food preparation; food service, and maintain cooking and serving equipment and areas in a clean and orderly condition.

Job description

This position is located 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 various duties to facilitate food preparation; food service, maintain cooking and serving equipment and areas in a clean and orderly condition.

• 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.