POSITION SUMMARY

The Cook is responsible for the preparation, cooking, and presentation of meals in accordance with the Performance Work Statement (PWS), Tri-Service Food Code, HACCP procedures, standardized recipes, and applicable federal, state, and installation regulations.

The Cook ensures all food is prepared safely, on time, and in proper quantities to support military feeding operations at the Fort Dix DFAC.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Preparation & Production

• Prepare and cook menu items according to approved cycle menus and standardized recipes.
• Follow Armed Forces Recipe Service (AFRS) guidelines.
• Properly portion food items according to contractual requirements.
• Operate commercial kitchen equipment including ovens, grills, steamers, tilt skillets, slicers, and mixers.
• Ensure food is ready for scheduled meal periods (breakfast, lunch, dinner, and special feeding events).
• Assist with field feeding or surge operations when required.

Food Safety & Sanitation

• Maintain strict compliance with the Tri-Service Food Code.
• Monitor and document food temperatures (receiving, cooking, holding, cooling, reheating).
• Follow HACCP procedures and complete required production logs.
• Maintain clean and sanitized work areas at all times.
• Properly label, date, and store food items.
• Participate in daily and monthly sanitation inspections.

Inventory & Storage

• Assist with receiving and inspecting food deliveries.
• Verify quantities and quality of food items received.
• Practice FIFO (First In, First Out) inventory procedures.
• Report shortages, spoilage, or discrepancies to management.

Team Support

• Coordinate with Food Service Workers (FSWs) and Leads during meal service.
• Support line setup and breakdown.
• Assist with training of new kitchen staff as directed.
• Maintain professional interaction with military personnel and government representatives.

REQUIRED QUALIFICATIONS

• High School Diploma or GED (preferred).
• Minimum 1–3 years of institutional or commercial cooking experience (military DFAC experience preferred).
• Knowledge of bulk food preparation.
• Working knowledge of HACCP and food safety standards.
• Ability to work flexible shifts including weekends and holidays.
• Ability to pass required background checks for base access.

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods (8–10 hours).
• Lift up to 50 pounds.
• Work in hot, cold, and fast-paced kitchen environments.
• Ability to bend, reach, push, and pull frequently.

WORK ENVIRONMENT

• Fast-paced military dining facility.
• Strict adherence to sanitation and safety standards.
• May require early morning, late evening, weekend, or holiday shifts depending on mission requirements.

PERFORMANCE STANDARDS

• Meets all AQL and PRS performance metrics.
• Zero critical food safety violations.
• Timely and accurate completion of production records.
• Maintains professionalism consistent with FSIG standards.

If you would like, I can also create:

• Cook I / Cook II tiered descriptions (for wage differentiation)
• A version formatted for a Word document with FSIG letterhead
• A shorter Indeed/online posting version
• A version tailored specifically to the Fort Dix PWS language
• A combined DFAC staff handbook section for Fort Dix

Job Types: Part-time, Full-time

Pay: From $21.72 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Night shift

Education:

• High school or equivalent (Preferred)

Work Location: In person