MWR Cook: Fresh Menus, Desserts, Flexible Schedule

Navy Region Southeast Fleet and Family Readiness (FFR); Key West (FL); On-site; USD 35,000 - 48,000; Full time

Benefits offered by this job

Medical, dental, life insurance

Retirement benefits

Tuition assistance or reimbursement

Job summary

Navy Region Southeast Fleet and Family Readiness (FFR) is seeking a skilled cook to support the Morale, Welfare and Recreation (MWR) Department in Key West, FL. The role involves preparing and cooking a range of menu items, including regular entrees and desserts, with emphasis on quality and safety.

The candidate will work in a dynamic kitchen, coordinating food preparation schedules, maintaining proper temperatures, and ensuring accurate portioning and inventory control.

Qualifications

• Basic knowledge of food preparation principles.
• Planning process for cooking an entire meal including different methods and timing.
• Ability to evaluate raw and cooked food items for freshness.
• Knowledge of yield testing formulas and food spoilage, foodborne illness, and food safety.
• Methods for ordering, issuing, and storing food items per inventory and sanitation requirements.

Responsibilities

• Prepares and cooks a variety of menu items including regular entrees and dessert items.
• Roasts, broils, bakes, fries, boils, steams, and stews meats, fish, and poultry with supervision as needed.
• Prepares soups, stocks, gravies, sauces, and puddings without packaged mixes.
• Maintains proper temperatures during holding, transport, reheating, and serving for quality control and safety.
• Prepares cold food platters and sauces, glazes, and salads; carves garnishes for platters.
• Maintains rotation of food inventories to prevent spoilage.

Skills

Food preparation

Food safety

Inventory management

Yield testing

Job description

Navy Region Southeast Fleet and Family Readiness (FFR) is seeking a skilled cook to support the Morale, Welfare and Recreation (MWR) Department in Key West, FL. The role involves preparing and cooking a range of menu items, including regular entrees and desserts, with emphasis on quality and safety.

The candidate will work in a dynamic kitchen, coordinating food preparation schedules, maintaining proper temperatures, and ensuring accurate portioning and inventory control.