Lead Cook

Schedule:

Full-time position supporting dining facility operations 7 days per week at Smith Barracks, Baumholder, Germany. Employees will work assigned 8-hour shifts based on meal-service requirements. Weekday operations are supported between approximately 5:15 AM and 7:30 PM, while weekends, U.S. holidays, and training holidays are supported between approximately 6:15 AM and 6:30 PM.

Summary:

The Lead Cook will provide food preparation, cooking, and shift-level leadership at the Castle Inn Dining Facility (Building 8311) and Knights Lair Dining Facility (Building 8544) in Baumholder, Germany.

The position supports breakfast, lunch, dinner, brunch, and supper operations while supervising cooks, coordinating food production, ensuring timely meal preparation, and maintaining required food-safety and sanitation standards.

Requirements:

• Must have at least 5 years of food-service experience within the previous 10 years in cafeteria-style, multi-entrée, or complete-meal food-service operations.
• At least 2 of those years must have been served as a Lead Cook.
• Must possess a Gesellenbrief or recognized international equivalent and provide proof of certification.
• Must meet required English-language proficiency standards and be able to understand and follow Armed Forces Recipe Card System requirements.
• Must possess the required documentation or authorization to legally work in Germany.
• Must obtain and maintain an official German health certificate (Gesundheitszeugnis) in accordance with §43 Infektionsschutzgesetz.
• Must be physically capable of prolonged standing and lifting/carrying up to approximately 45 pounds.

Duties:

• Prepare and cook breakfast, lunch, dinner, brunch, and supper menu items in accordance with approved Army recipes and production schedules.
• Supervise and coordinate cooks during food preparation and meal-service activities.
• Ensure meals are prepared correctly and on schedule while maintaining required portion and quality standards.
• Maintain proper food safety, sanitation, temperature control, personal hygiene, and cleanliness standards.
• Ensure proper labeling, storage, FIFO rotation, and organization of food products while minimizing waste.
• Operate kitchen equipment safely and coordinate with dining facility personnel to ensure timely and efficient meal service.

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