Cook – Baumholder Dining Facilities

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Requirements Summary

15 AM to 7:30 PM, while weekends, U.S. holidays, and training holidays generally run from approximately 6:15 AM to 6:30 PM. Work is organized primarily in 8-hour shifts.

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Schedule:

Full-time position supporting dining facility operations 7 days per week at Smith Barracks, Baumholder, Germany. Employees will work assigned shifts based on meal-service requirements. Weekday operations generally run from approximately 5:15 AM to 7:30 PM, while weekends, U.S. holidays, and training holidays generally run from approximately 6:15 AM to 6:30 PM. Work is organized primarily in 8-hour shifts.

The Cook / Lead Cook will provide food preparation and meal-service support at the Castle Inn Dining Facility (Building 8311) and Knights Lair Dining Facility (Building 8544) in Baumholder, Germany.

The position supports daily breakfast, lunch, dinner, brunch, and supper operations by preparing complete meals, following approved recipes and food-safety procedures, maintaining sanitary work areas, and assisting with efficient dining facility operations.

Requirements

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Must have professional food preparation/cooking experience and be capable of preparing complete meals in a high-volume dining facility environment. Lead Cooks require at least 5 years of food-service experience within the previous 10 years, including at least 2 years as a Lead Cook.
Must meet required English-language proficiency standards and possess the necessary authorization to legally work in Germany.
Must obtain/maintain required German food-handler health certification (§43 Infektionsschutzgesetz) and complete required food-safety, sanitation, and equipment training. Lead Cooks must also possess a Gesellenbrief or recognized international equivalent.

Prepare, cook, and serve breakfast, lunch, dinner, brunch, and supper meals in accordance with approved menus, recipes, portion standards, and meal schedules.
Maintain proper food safety, sanitation, temperature control, personal hygiene, and cleanliness of food-preparation and service areas.
Operate kitchen equipment safely, support food preparation and meal-service activities, and coordinate with dining facility personnel to ensure timely and efficient meal service.