Cook I

About the role

The Cook I will prepare and cook food for various meals and special requests according to established recipes, menus, and production schedules.

Responsibilities

• Prepare meats, vegetables, starches, soups, sauces, breakfast foods, and other menu items
• Follow approved recipes, menus, and portion requirements
• Measure, cut, mix, season, cook, and prepare food products
• Prepare food in quantities needed for expected meal headcounts
• Monitor cooking, holding, cooling, and reheating temperatures
• Maintain production and temperature records
• Prepare box meals and remote-feeding items
• Label, date, store, and rotate food products
• Clean and sanitize preparation areas and equipment
• Report equipment problems, shortages, and food-safety concerns
• Minimize food waste and prevent overproduction

Requirements

• Previous commercial, institutional, cafeteria, military, or high-volume cooking experience preferred
• Knowledge of basic food preparation and cooking techniques
• Ability to follow standardized recipes and production schedules
• Knowledge of food temperatures, sanitation, and storage procedures
• Ability to use commercial kitchen equipment safely
• Ability to lift and move food containers, supplies, and cooking equipment
• Food-handler certification may be required
• Must be available for early mornings, evenings, weekends, and holidays

Qualifications

• Available for rotating shifts, including early mornings, evenings, weekends, holidays, and extended feeding operations
• Normal dining facility operating coverage may include weekdays from approximately 6:00 a.m. to 6:30 p.m. and weekends and holidays from approximately 7:30 a.m. to 7:00 p.m., with additional time for preparation, setup, and closing duties

Skills

• Commercial, institutional, cafeteria, military, or high-volume cooking experience
• Basic food preparation and cooking techniques
• Standardized recipes and production schedules
• Food temperatures, sanitation, and storage procedures
• Safety with commercial kitchen equipment
• Lifting and moving food containers, supplies, and cooking equipment
• Food-handler certification (if required)
• Rotating shift availability

Benefits

• Rotating shifts, including early mornings, evenings, weekends, holidays, and extended feeding operations
• Operations anticipated to begin on December 1, 2026, following a phase-in period during November 2026
• Contract may continue for up to five years, subject to contract award, task orders, and continued Government requirements

Pay

• Details not specified

Schedule

• Rotating shifts, including early mornings, evenings, weekends, holidays, and extended feeding operations