10 jobs found

Help enrich the lives of seniors by becoming part of the Capital Senior Living team at Summit Place! W e are currently offering a $500.00 sign-on bonus! Summit Place offers Independent Living, Assisted Living, and Memory Care services in Anderson, SC 29621. If you're looking to grow your career and experience in a team-member of our family We believe caring for seniors is a uniquely rewarding experience and there is not better place to realize that experience than with us. We are looking for a Dietary Aide to join our team! Responsibilities include: Provides excellent customer service to our residents and guests through friendly serving of food and beverages. Responsible for coordinating, creating, and preparing all meals of the day. Responsible for sanitizing in accordance with regulations. Also, washing dishes, cleaning, and stocking are all a part of the duties. Ideal candidate will: Have at least 1 year experience in senior living Enjoy providing exceptional customer service and care to our senior residents Appreciate the value of being a dependable & responsible member of a greater team Be open minded; willing to listen to and share new ideas Perks of joining our team: Small hometown work environment Our staff in truly a hands on deck with helping other staff members Medical, dental, vision, and life/disability insurance* 401K retirement savings plan* Paid time off* *Benefit eligibility is dependent on employment status. #applytodayjointomorrow #workwithheroes

Chef Michael Anderson and his staff are ready to prepare a memorable and satisfying meal youre sure to enjoy. Visit us for lunch or dinner in one of our dining rooms, or even in our elegant bar if you prefer. We also feature two banquet rooms.CORE VALUES:HONESTY: Our entire team of professionals is devoted to serving our guests with respect and integrity, to the very best of his or her ability.SYNERGY: Individuals working together to support one another, in order to create a superior dining experience.PERSEVERANCE: Our dedication to our guests is proven by our success. Our entire staff continues to strive for the very best.Tucker's Restaurant is looking for an experienced Line Cook. Accurately and efficiently cook meat, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu item plates. This includes Banquets and Catered events when needed. Line Cook report to the Kitchen Manager.DUTIES & RESPONSIBILITIES:Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, saut ovens, grills, fryers and a variety of other kitchen equipment.Assumes 100% responsibility for the quality of products served.Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, and policies and procedures.Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.Portions food products prior to cooking according to standard portion sizes and recipe specifications.Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration.Follows proper plate presentation and garnish set up for all dishes.Handles stores and rotates all products properly.Assists in food prep assignments during off-peak periods as needed including dish station.Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists all others in closing the kitchen.Attends all scheduled employee meetings and brings suggestions for improvement.A minimum of 2 years of experience in kitchen preparation and cooking. * Must be able to communicate clearly with managers, kitchen and dining room personnel. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours). * Understand Core Values. * Must be able to work weekends and holidays

KITCHEN COOK (Asian Or Sushi Experience Preferred) Location: 9422 Anderson Mill Rd., Austin, TX 78729 Who You'll Work For? REEF's mission is to connect the world to your block. We transform underutilized urban spaces into neighborhood hubs that connect people to locally curated goods, services, and experiences. With an ecosystem of 4,500 locations and a team of 15,000 people, REEF is the largest operator of mobility, logistics hubs, and neighborhood kitchens in North America. Together we are leveraging the power of proximity to keep our communities moving forward in a sustainable and thoughtful way. What You'll Do The Sushi Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment. Primary Duties And Responsibilities Sets up stations with all necessary supplies. Handles, stores and rotates all products properly. Cooks menu items in cooperation with the rest of the kitchen staff. Always follows supervisors' direction. Follows proper cooking techniques for all dishes. Ensures food quality and timeliness. Practices correct food handling and food storage procedures according to company and state regulations. Complies with all nutrition, sanitation and safety regulations and standards. Maintains a positive and respectful approach with everyone. Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management. Other duties as assigned and modified at manager's discretion. Knowledge, Skills And Abilities 2-3 years of experience as a Sushi or Asian line cook at a medium to heavy volume restaurant. Knowledge of sushi preparation, proper fish handling Knowledge of Japanese/Asian ingredients and fish fabrication techniques Excellent knife skills and attention to detail Operational knowledge of hospitality equipment Ability to multi-task and prioritize Ability to work under pressure Accuracy and speed in executing assigned tasks Excellent understanding of various cooking methods, ingredients, equipment and procedures PHYSICAL DEMANDS While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel. Incumbent is occasionally required to taste or smell Push, pull, and lift up to 50 lbs on a weekly basis. Be able to reach, bend, stoop and work in a standing position for a long period of time WORKING CONDITIONS Must be comfortable working in a shared space, with constant noise, without the use of a private office Required to work in small Portable Kitchen for a shift period of 8.5 hours (approximate) Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays REEF Technology is an equal opportunity employer, and we value diversity at our company. REEF does not discriminate on the basis of race, religion, color, gender, national origin, gender identity, gender expression, sexual orientation, age, marital status, veteran status, or disability status. REEF complies with all applicable equal employment opportunity legislation in each jurisdiction in which it operates.

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 2/25/2020Location: Food ServiceFor Fiscal Year: 2Pay Grade: MT01 Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUX01 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity EmployerEmail To A FriendPrint Version

Camp Navarro is seeking a talented and dynamic Executive Chef to lead our Culinary department. Our growing business is evolving from operating events and festivals to also incorporating transient hotel bookings for 2021. The ideal candidate has extensive experience in executing both catering at scale in addition to restaurant and more intimate, fine dining offerings. Experience with wood fired pizza ovens, as well as other forms of active/fire cooking, are major considerations to accompany traditional kitchen meal planning and execution. Showcasing Cal/Med cooking and other ethnic flavors is part of our vision and the preferred candidate is excited to build a world-class food program appropriate for our wine country venue with mainly a Bay Area clientele that knows and enjoys food and wine. This candidate is personable and represents Camp Navarro well with guests, staff and vendors, a highly organized, effective people manager with experience leading complex operations with a passion for nature, environmental stewardship. This position is a year round, exempt role which includes competitive compensation, the opportunity to work with a diverse range of clientele and co-workers, and the joy of creating truly unique events in a stunning location! Requirements: Education: Bachelor's degree in Culinary Science or Arts or related certificate or equivalent work experience. Current Food Safety Manager Certification. Experience: Minimum of 2 years of Exec Chef or equivalent Kitchen Management experience. Minimum of 6 years of food service experience, preferably with some experience in high volume banquet or catering food production. Must have broad food and beverage knowledge and strong staff management capabilities. Qualifications Excellent oral and written communication skills, including computer literacy and knowledge of basic word programming, spreadsheet, and data entry functions Strong passion for culinary excellence In-depth skills and knowledge of all kitchen operations Extensive knowledge of menu development, cost and wage control Capable of producing a consistent product in a timely manner Resilient in stressful situations and always able to handle last minute requests Exceptional customer service skills Demonstrates ability to understand and effectively implement written and verbal instructions Strong team orientation and ability to work with any department to accomplish assigned tasks Ability to quickly problem solve and make sensible decisions. Excellent interpersonal skills and recognition by others as a respected member of the team Must possess excellent attention to detail, a high level or organization, and the ability to multitask, follow through and re-prioritize well to meet deadlines on multiple projects. Must be able to speak, read, write and understand the primary language(s) used in the workplace Maintains regular attendance, is consistently on time and complies with all Camp Navarro standards Scheduling flexibility to meet operational needs About Camp Navarro Camp Navarro is Northern California's premier 'back to nature' hospitality property, and is available for corporate retreats, weddings, festivals, conferences, camps and other creative events and transient hotel bookings. Camp Navarro is ideally situated in the coastal redwoods between the Anderson Valley wine country and the spectacular Mendocino coast. The property features 32 cabins, 75 idyllic 'glamping' style lodging and camping units, a 10,000 square foot main lodge, and countless outdoor areas for dining, sports and activities. The team at Camp Navarro shares a passion for nature, environmental stewardship, and the protection and conservation of precious natural resources. Equal Opportunity Employer.

AGE REQUIREMENTS: Must be between the ages of 17 and 35 It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility.Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipmentSome of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable itemsHelpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.The National Guard is a unique element of the U.S. military that serves both community and country. The Guard responds to domestic emergencies, overseas combat missions, counterdrug efforts, reconstruction missions and more. Any state governor or the President of the United States can call on the Guard in a moment's notice. Guard Soldiers hold civilian jobs or attend college while maintaining their military training part time. Guard Soldiers' primary area of operation is their home state. The Guard dates back to 1636, when Citizen-Soldiers formed militias to defend community and country. And for 377 years, the Guard has stayed true to its roots. Enlisting in the National Guard means more time at home. Training typically requires one weekend each month, with a two-week training period once each year. Get a degree with money for school, learn job skills that translate to the civilian world, make bonds that last a lifetime and earn pride for life. When you become a Guard Soldier, your family will thank you, your country will thank you and your future will owe you. Contact a recruiter to find more specifics about your opportunities in the Army National Guard.

It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.

It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.

It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties * Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes * Operate, maintain and clean field kitchen equipment * Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn * Standard and dietetic menus and recipes * Food and supply ordering * Storage of meats, poultry and other perishable items Helpful Skills * Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.