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Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.
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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). Bake, fry, braise, boil, simmer, steam and saut as prescribed by Army recipes.
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Interest in cooking, home economics, health, mathematics, accounting and chemistry. 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.
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Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. It takes energy to keep the Army National Guard marching on, and that's where you take the lead.
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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. Ask your Army National Guard recruiter for the most up-to-date information.
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Storage of meats, poultry and other perishable items. Perform preventive maintenance on garrison and field kitchen equipment. 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.
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Military enlistment in the Army National Guard. Must be at least a junior in high school, or have a high school diploma or a GED certificate. 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.
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You are always welcome at America’s Diner, where we are Open for Anything. JOB SUMMARY Must cook food to order, prepare ingredient items, maintain proper sanitation of fry line, refrigeration, freezer units, dry storage, and do some stocking.
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Proud of Our Heritage We are the classic American diner and proud of everything that means. Flexible ScheduleMeal DiscountEmployee BenefitsOn the job trainingCareer advancement Position requirement:Must be 18 years of age or olderMust have reliable transportationCook Accountability Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food to order following company menu and food specifications and timing standards.
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Line Cook Responsibilities: Cook (to order) lunch & Diner items per customer request. Job DetailsPosition: Full-Time Line Cook $18 hr. The Line Cook reports to the Chef and will be responsible for preparing daily meals, must have strong cooking experience and be able to make food from scratch.
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Must complete all required paperwork, side-work, stocking, daily cleaning tasks and any other assigned duties in a safe manner before ending shift. Learn and adhere to all company standards (such as proper food storage, rotation, portioning and temperatures) and policies (such as reporting to work on time, dress code and proper hygiene.
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Keyword: Linecook, prep cook, line cook, kitchen staff. At Silver Diner, we believe in a culture where we put our people first and empower them to thrive both professionally and personally.
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Retirement benefits for part-time service. Student Loan Repayment Program (up to $50,000, for existing loans) Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change.
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Montgomery GI Bill. Part of this time is spent in the classroom and part in the field. Federal and State tuition assistance. Must meet citizenship requirements (see NATIONALGUARD.com for details) Must be able to pass a physical exam and meet legal and moral standards.
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Low-cost life insurance (up to $400,000 in coverage) Operate, maintain and clean field kitchen equipment. Job Category: Supply and Logistics. Programs and benefits are subject to change. Food and supply ordering.
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