This position is located at Big Mike's Fort Rucker Bar & Grill. Incentives and Bonuses Incentives will not be paid.
Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: Work experience in preparing foods and cooking simple foods and short orders in a cafeteria, restaurant, or mess. *This experience must be supported by resume. Demonstration of the following work behavior is desirable: a. Neatness and good grooming. b. Dependability. c. Ability to work under pressure This experience must be reflected on your resume to be considered eligible for this position. Your qualifications will be evaluated on the following competencies: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures. In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Possess Six (6) months of experience working as a Cook in a casual dining restaurant. *Experience must be reflected on your resume* **Applicants who meet the minimum qualifications and best qualifying criteria may be referred to the selecting official first. To be evaluated as best qualified candidate, your resume MUST clearly reflect the knowledge and experience listed under the best qualified criteria above. Remaining applicants will be referred for consideration if the certificate (referral list) is returned with no selection.**
Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
Prepares hot cereals and concentrated or dehydrated soups, sauces, and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.