Cook

Prepares and cook a variety of menu items including regular and special entrees and dessert items. Works alone or with a higher grade cook to roast broil bake fry boil steam and stew meats fish and poultry. Prepares soups stocks broths gravies sauces and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska crepes and mousses. Adjusts standardized recipes for the number of servings required in large quantity cooking. Maintains proper temperature for all foods during holding transport reheating and serving to assure quality control and food safety. Prepares cold food platters; mixes and prepares cold sauces meat glazes molded aspics and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods in ordering items in accordance with daily and weekly menu requirements and preparing food production worksheets from computerized recipe files.

Performs other related duties as assigned.

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Starting May 7 2025 non-affiliated individuals requesting access will need a REAL ID-compliant drivers license or another acceptable form of identification to access CNRMA Installations. (review required documents section for more information.)

Resumes must include information which demonstrates experience and knowledge skills and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.

A qualified candidate must possess:

Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food.

Working knowledge of the planning process involved in cooking an entire meal including different preparation methods for various food items the necessary time for cooking these different items and how to schedule and coordinate preparation to produce a properly cooked meal on time.

Ability to evaluate a variety of raw and cooked food items to ascertain their freshness.

Knowledge of standard formulas used in yield testing.

Knowledge of principles of food spoilage food borne illness and food safety.

Practical knowledge of methods and procedures necessary for ordering issuing and storing food items in accordance with inventory and sanitation requirements.