Summary from listing
The Cook prepares soups, meats, starches, gravies, stir-fries, and other assigned meals using AFRS recipe cards in a military dining facility. The role also maintains safe and sanitary kitchen conditions, conducts on-the-job training when needed, samples food for quality, ensures meals are served on schedule, and manages serving-line replenishment. Applicants must have cooking experience in a hotel restaurant, restaurant, dining facility, or fast-food setting, be able to lift up to 50 pounds, be available to work weekends, and have reliable transportation.
