MWR Cook

Working knowledge of the methods and procedures relating to food preparation in smallquantities, and the skill to apply such information to cook a limited variety of preparedfoods. 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 andcalculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture,and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menuitems ready for serving at specified time. Knowledge of sanitation principles.
This position is located in the Food and Beverage Department for Naval Auxiliary Landing Field . The primary purpose of this position is to provide skills and experience preparing food for in house facilities and catering events.