It is the applicant's responsibility to read all sections and associated links in this announcement. Leads 3+ cooks in preparing varied menu items, ensuring quality, safety, and timely meal service. Assigns tasks, monitors progress, and demonstrates proper methods. Prepares foods using multiple techniques, maintains equipment and sanitation standards, and ensures that food temperatures are maintained properly.
Works under supervision, coordinating daily operations and training staff.
DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES: SUPERVISORY CONTROLS: Works under the supervision of the activity manager, who issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to ensure that work assignments are carried out by other group members. The supervisor is available to provide information or guidance on decisions regarding any problems that may arise during work.
Overall work operations are reviewed for status and progress, causes of delays, quality, and results achieved. MAJOR DUTIES: Leads a staff of 3 or more NA-04 and NA-06 cooks in the preparation of a variety of menu items. Receives instructions from the manager or supervisor on duty and passes assignments down to individual members of the group being led. Assures that there is enough work to keep all employees on duty busy.
Checks work in progress and ensures that all procedures are followed and that deadlines are met. Reports work progress to the supervisor and obtains information to handle problems that arise during work. Demonstrates proper work methods to other employees and answers procedural questions that they may have. Works collaboratively with other team members, setting the pace and performing non-supervisory work at the NA-06 level.
Prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare menu items. Adjusts recipes for larger or smaller quantities as needed. Roasts a variety of meats. Grills, broils, steams, and deep fries food. Apportions foods for family-style servings as well as for plate service. Prepares vegetables and cold food platters. Makes a variety of salads and sandwiches. Prepares eggs, French toast, and pancakes.
Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains the appropriate temperature of all food items throughout preparation and service. Bring prepared foods from the preparation area to the refrigerators or the serving area. Picks up items needed for menu preparation and rotates food inventories as necessary. Takes inventory to determine ordering requirements. Loads hot foods in carts.
Sets up and serves food as required. Check food for appropriate preparation, temperature, and packaging. Operates kitchen equipment designed to mix and cook food items. Ensures that all equipment is clean, properly maintained, and readily available to employees. Keeps working area clean in accordance with standard sanitation requirements. Maintains personal hygiene. Performs other duties as assigned.
SKILL AND KNOWLEDGE: Ability to direct the work activities of cooks during the assigned shift. Ability to plan, coordinate, and time daily assignments for completion at mealtime, and adjust recipes for the number of servings needed. Knowledge of food characteristics to judge freshness, color, consistency, taste, etc., and know when food is properly cooked. Ability to instruct lower-graded cooks on cooking procedures. Ability to operate and maintain kitchen equipment.
Knowledge of safety and sanitary requirements. RESPONSIBILITY: Incumbent works under the direction of a supervisor who establishes daily work assignments and provides general instructions. The employee analyzes and corrects production problems independently and coordinates the cooking process for assigned food items.
Within the framework of accepted methods, recipes, and established procedures, the employee makes decisions regarding recipe adjustments for the number of servings and the size of equipment to use. Incumbent decides when food items are done and, on occasion, recommends changes or adjustments in recipes for improvement of flavor, texture, and appearance.
May work alone in cooking small quantities, such as later suppers for a few people, or in preparing breakfast, or in baking items. Work is subject to spot checks by a supervisor for compliance with instructions and emergency changes, established work methods, and accepted cooking practices, as well as for quality, flavor, appearance of prepared foods, and sanitary requirements, and the proper use of food service equipment.
PHYSICAL EFFORT: Work involves continuous standing and walking, as well as frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. WORKING CONDITIONS: Work is performed in kitchen areas, which are well-lit but are often hot and noisy.
Employees are exposed to steam, fumes, odors from cooking, and extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor. Subject to burns, cuts, and slipping on wet floors.
High School graduate or equivalent. All candidates (to include current employees) are required to include transcripts with their application package. Failure to do so may result in an ineligible rating. Only education from accredited and pre-accredited institutions will be accepted. Foreign education must be evaluated for equivalency in the United States. For more information, please click here.
Working for Army Non-Appropriated Funds (NAF) can offer numerous advantages. Army NAF employment can provide a sense of pride and fulfillment, as you'll be supporting communities comprised of military and civilian personnel, and their families, which contributes to the Department of Defense's overall mission. We offer a wide range of career opportunities, including jobs in childcare, recreation, hospitality, and more.
Many employees have opportunities for professional development, including training, education, and certification programs to help towards career advancement. As an Army NAF employee, you'll have access to some on-base facilities, including fitness centers, libraries, and many other amenities.
Regular full-time and part-time employees are eligible for enrollment in health and life insurance, participation in 401k and retirement plans, and paid personal time off and federal holidays. Some flexible employees may also be eligible to receive health insurance. For a slideshow presentation regarding these benefits, please click the link below.
Full federal benefits details →
interview@edelweisslodgeandresort.com · 0000000000
This position is with United States Army Installation Management Command, Department of the Army.
The posted pay range is $23.29 – $23.29/hr.
Applications close on 2026-11-10.
This position is open under the 'Overseas' hiring path.
Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-10-26 · Not affiliated with or endorsed by OPM or USAJOBS.gov
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