MWR Navy Cook: Efficient Prep & Clean Kitchen

Navylifesw; Coronado (CA); On-site; USD 42,000 - 65,000; Full time

Job summary

Morale, Welfare and Recreation (MWR) - Navy Region Southwest is seeking staff at the I-Bar NASNI O Club, Naval Base Coronado, to perform a full range of menu items and maintain cooking and serving areas in clean and orderly condition.

The role requires knowledge of small-quantity food preparation, reading recipes and labels, basic arithmetic for ingredients and servings, and a solid understanding of sanitation principles to ensure safe, timely service.

Qualifications

• Working knowledge of the methods and procedures relating to food preparation in small quantities.
• 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, texture 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.

Responsibilities

• This position is responsible for a full range of menu items in the Food and Beverage Division and requires maintaining cooking and serving areas in clean and orderly condition.
• Read and follow standardized recipes and food labels to prepare items accurately.
• Plan and sequence steps to ensure all menu items are ready for serving on time.
• Maintain sanitation and safety standards in all food preparation and service areas.

Skills

Food prep methods

Recipe reading

Recipe arithmetic

Food knowledge

Menu planning

Sanitation basics

Job description

Morale, Welfare and Recreation (MWR) - Navy Region Southwest is seeking staff at the I-Bar NASNI O Club, Naval Base Coronado, to perform a full range of menu items and maintain cooking and serving areas in clean and orderly condition.

The role requires knowledge of small-quantity food preparation, reading recipes and labels, basic arithmetic for ingredients and servings, and a solid understanding of sanitation principles to ensure safe, timely service.