Cook NA-04
United States Army Installation Management Command
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At a glance
Job overview
United States Army Installation Management Command is hiring a Cook NA-04. The Cook NA-04 prepares and cooks simple food items requiring minimal processing, following precisely written recipes. This role involves operating and cleaning various kitchen equipment and utensils, and ensuring proper food storage temperatures to prevent bacterial growth. The position is located at Fort Wainwright, Alaska, across various FMWR facilities.
Key focus areas include Perform a full range of simple cooking by preparing and cooking items that require little or no processing, Mix ingredients according to precisely written recipes, and Operate a variety of kitchen equipment using gas, electricity, steam or microwave heat sources.
Successful candidates bring Work Experience Food Preparation. Important skills include Food Preparation Methods, Cooking Prepared Foods, Cooking Short Order Foods, Read Food Service Material, Basic Mathematical Computations, and Weights And Measures Knowledge. Preferred (not required): Neatness, Good Grooming, Dependability, and Work Under Pressure.
Skills & qualifications
Skills
Qualifications
Full job description
This announcement will be used to fill vacancies at various FMWR facilities on Fort Wainwright, Alaska. These facilities include City Center, Birch Hill Ski and Snowboard Area, Chena Bend Golf Course and Warrior Zone! Incentives and Bonuses Incentives may be paid. Up to 25% recruitment and/or retention incentive may be authorized for positions offering at least a guarantee of 10 hours per week. Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.A qualified candidate must possess the following: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures. Work experience in preparing foods and cooking simple foods and short orders in a cafeteria, restaurant, or mess. Demonstration of the following work behavior is desirable: Neatness and good grooming. Dependability. Ability to work under pressure. Performs a full range of simple cooking by preparing and cooking items that require little or no processing. Mixes ingredients according to precisely written recipes. Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
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