Food Service Specialist (92G)
Company: Army National Guard
Location: Clinton
Posted on: February 25, 2021
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Job Description:
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 saut-- 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.
Keywords: Army National Guard, Knoxville , Food Service Specialist (92G), Hospitality & Tourism , Clinton, Tennessee
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