Student Trainee - Cook #26-021a

Anne Arundel Workforce Development Corporation (AAWDC)

14h•$20

About The Position

Join the Naval Academy Hospitality team to tune your culinary skills in a dynamic, professional environment. We offer comprehensive training opportunities across a variety of venues, including our full-service restaurant, The Alley, quick-service outlets like Drydock Restaurant, and our premier catering division. We provide flexible scheduling with 6–8 hour shifts available for mornings and evenings. As a seven-day-a-week operation, we have opportunities for weekdays, weekends, and holidays to support our diverse events. The primary purpose of the Student Trainee – Cook position is to perform a range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, eggs, and vegetables. Student Trainee may be assigned specific projects to complete and may rotate between various working areas. Based on established policies, incumbent prepares food items specific to the work area assigned. The specific food preparation assigned to this position will vary, depending upon the developmental needs of the individual student trainee.

Requirements

Enrolled in a college/university, community college, junior college, professional, technical, vocational, or other qualifying educational institution.
Minimum GPA of at least 2.0 and in good academic standing.
Must be able to follow basic instructions and standardized recipes.
Incumbent must have a basic knowledge of food service equipment and maintain a sanitary work environment.

Nice To Haves

Culinary degree in progress preferred.

Responsibilities

Prepares hot cereals, broils meats, cooks soups, sauces, and gravies.
Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.
Peels, chops, grinds, pars, slices, and purees.
Mixes ingredients according to precisely written recipes that produce quality products, minimizes preparation time, and avoids food material waste.
Operates a variety of kitchen equipment which utilizes electricity, steam, or microwave heat sources.
Assembles and disassembles component parts and accessories for cleaning, and follows safety operating procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.
Uses a variety of cooking utensils required to measure, weigh, and process food items.
Performs duties, in addition to classroom training, designed to provide an orientation in the application of theories and basic principles and practices in support of the specific assigned area.
Receives formal and on-the-job instructions designed to familiarize incumbent with the functions and operations of the kitchen area and work responsibility.
Gains practical experience in the application of related knowledge and applies professional and/or management theory, principles, and practices to the work assigned.
Performs work requiring continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lifts or moves objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers.