Cook I

Represent the Company Team in working with military personnel in the Dining Facilities. Prepares soups, meats, starches, gravies, and all stir-fry's and other assigned meals in accordance to AFRS recipe cards. Ensures the kitchen maintains safe and sanitary conditions at all times. Conducts on the job training when required. Samples all food during preparation, cooking, and upon completion of preparation and cooking to ensure integrity and quality of taste. Ensures that all food items are on the serving line at the required prescribed time (as dictated in TB Med 530). Ensures proper replenishment procedure on the serving line is conducted.

Must have some type of experience cooking in a hotel restaurant setting, Restaurants, Dining Facilities, and/or fast food service. Must be able to lift up to 50 pounds. Must be available to work weekends. Must have reliable transportation.