Randolph AFB, TX5 days ago
li>Preparing in large quantities meat, poultry, fish, starches, vegetables, gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, stews, and other related items for a meal and direct and instruct cook I as to requirements. The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events.