SKILLS AND KNOWLEDGE: 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, 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. PHYSICAL EFFORT: Work requires continual standing walking, and frequent stooping, reaching, pushing and pulling, and bending. Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance. WORKING CONDITIONS: Kitchens are often warm and noisy. Exposed to steam, fumes, odors, danger of falling, burns, and cuts. Exposed to extremes in temperatures when entering walk-in refrigerators from the warm kitchen. MINIMUM QUALIFICATIONS: Must be able to obtain and maintain TIER-1 Child Care (CNACI) background checks which are required for positions that involve working with children under 18 years of age. Must pass a preemployment physical and annual physicals thereafter, provide evidence of immunization and be free from communicable disease. Must complete all Department of Defense training requirements within the specified time including orientation, initial, and annual ongoing training requirements, and maintain required 4 Hour Food Handler certification. Must maintain CPR and First Aid certifications. May be required to obtain a government drivers license and government purchase card. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skills