Cook

Quick Facts

• Prepares and cooks a limited variety of hot and cold foods for service and Grab & Go distribution.
• Follows written recipes, portion controls, and sanitation standards.

Description

Prepare and cook simple food items and convenience meals (e.g., pancakes, sausage, eggs, hamburgers, hot cereals, soups, sauces, gravies, and cold sandwich fillings). Follow precisely written recipes, scale ingredients as needed, maintain portion control, and set up/replenish a salad bar while covering, dating, and storing leftovers properly. Clean and maintain equipment and work areas, rotate stock to prevent spoilage, and provide friendly customer service.

Responsibilities

• Perform cooking tasks including broiling meats, preparing concentrated/dehydrated soups and sauces, and preparing/baking items such as pizza.
• Prepare foods using cutting, slicing, dicing, grinding, peeling, paring, dredging, breading, and pureeing techniques.
• Weigh, measure, and dispense ingredients according to portion controls.
• Prepare and package Grab & Go foods for distribution; may help with deliveries and catered events.
• Set up and replenish salad bar; cover, date, and store leftovers per procedures.
• Maintain accurate food inventories and rotate stock.
• Clean and maintain kitchen equipment and work areas.
• Provide world-class customer service with courtesy and quick problem resolution.
• Follow safety regulations; report hazards, injuries, occupational illness, and/or property damage.

Requirements

• Working knowledge of small-quantity food preparation methods and procedures; ability to cook a limited variety of prepared foods.
• Ability to read and understand written food service materials (food labels, standardized recipes).
• Ability to do basic arithmetic to multiply ingredients and calculate servings.
• Knowledge of food characteristics (color, flavor, consistency, texture, temperature) and cooking time requirements.
• Ability to plan, coordinate, and time cooking steps so menu items are ready for serving.
• Knowledge of sanitation principles.
• Receives assignments via written/oral instruction; work is spot-checked and evaluated on quality and adherence to instructions/time schedules.
• Continual standing and walking; frequent stooping, reaching, pushing/pulling, and bending.
• Lifting and carrying up to 45 lbs independently; over 45 lbs with assistance.
• Kitchens are warm/noisy and involve steam, fumes, odors, and risks such as burns/cuts; may include temperature extremes when accessing walk-in refrigerators.

Benefits

• Comprehensive federal employee benefits package, including stability of federal civilian service, quality of work-life balance, competitive pay, and comprehensive benefit packages.
• Marine Corps Exchange and base facility privileges.
• Eligibility depends on position type (full-time/part-time/intermittent).