Cook Leader NL-08

Minimum Qualifications: Possess thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes. Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste. Knowledge of related procedures to work in large quantities. Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Ability to adjust recipes according to the number of servings needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings. Skilled in the use of bakery tools and equipment, including powered machines. Knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste. Skill to provide technical guidance to lower graded personnel. Knowledge of special and modified diets. Broad knowledge of sanitation regulations and proper food protection procedures. PLEASE NOTE: Your resume must reflect the qualifications stated in the announcement and assessment/questionnaire. A copy of all supporting documents must be submitted at the time of application.
The FMWRC mission is to create and maintain “FIRST CHOICE” MWR products and services for Americas Army, essential to a ready, self-reliant force. This position is located at American Lake Conference Center. To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume.