First Cook - Cook I

Fort Stewart, GA
Full Time
Entry Level

Assistant Dining Facility Manager

Place of Performance: Fort Stewart and Hunter Army Airfield, Georgia
Facilities: Buildings 19225, 12902, 13102, 13302, and 110
Employment Type: Full-time and part-time positions based on facility schedules and operational requirements

Position Summary

The First Cook/Cook I will prepare and supervise the preparation of meals in a high-volume institutional dining environment. The employee will follow approved Army menus, recipes, production schedules, nutrition standards, and food-safety procedures.

Responsibilities

  • Prepare breakfast, lunch, dinner, brunch, and special meals.
  • Read and follow approved recipes and production schedules.
  • Prepare meats, poultry, seafood, vegetables, starches, soups, sauces, and other menu items.
  • Operate ovens, grills, griddles, kettles, fryers, steamers, and other kitchen equipment.
  • Use progressive cooking, batch cooking, and cook-to-order methods.
  • Check food temperatures and maintain required hot and cold holding temperatures.
  • Apply portion-control and presentation requirements.
  • Coordinate production activities with other cooks and food-service workers.
  • Adjust production quantities based on headcount and operational direction.
  • Prevent cross-contamination and follow HACCP procedures.
  • Properly cool, label, store, and account for leftovers.
  • Clean and sanitize assigned equipment and work areas.
  • Assist with special-event, holiday, and remote-site meal preparation.
  • Provide work direction to junior cooks when assigned.

Minimum Requirements

  • Professional cooking experience in a cafeteria, military dining facility, hospital, school, correctional facility, hotel, or other high-volume operation.
  • Ability to prepare complete meals using standardized recipes.
  • Knowledge of commercial kitchen equipment and food-safety practices.
  • Ability to lift, carry, stand, bend, and work in hot or cold environments.
  • Ability to work early mornings, evenings, weekends, and holidays.
  • Food-handler training or certification required before performing applicable duties.
  • Ability to obtain installation access.
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