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Commander, Navy Installations Command

COOK (Epicenter)

Great Lakes, Illinois, United States

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hirly's read of this role

Seniority
Mid level
Country
US
Work mode
On-site / unstated
First seen by hirly
28 Oct 2026

Derived automatically from the posting. Upload your resume above to see how the role scores against it.

the posting

Summary

The positions are located aboard Naval Station Great Lakes, IL. Incumbent will perform a full range of simple cooking tasks.

Duties

Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings.Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.May prepare and bake pizza. Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls. Mixes ingredients according to precisely written recipes.Sets up and replenishes salad bar. Covers, dates, and stores leftovers according to established procedures. Cleans and maintains equipment and work areas.Maintains accurate food inventories and rotates stock items to prevent spoilage. Performs other related duties as required.

Qualifications

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: Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time.Knowledge of sanitation principles.

Education

This position does not have a positive education requirement.

Original posting on Commander, Navy Installations Command's site ↗

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