Cook

Vacancy Announcement Number                                     18-178

Job Title, PPlan, Series, & Grade                                      Cook, NA-7404-08

Location                                                                                Naval Base San Diego Murphy Canyon CDC II

Status                                                                                    Regular Part Time

Rate of Pay                                                                           $15.86 Per Hour or Appropriate Step

Opening Date                                                                       10 September 2018

Closing Date                                                                         19 September 2018

Who May Apply                                                                    All Sources- Relocation Expenses Not Authorized

____________________________________________________________________________________________________________

BRIEF DESCRIPTION OF DUTIES The primary purpose of this position is to perform a full range of simple cooking tasks to the Dining Services, Child and Youth Programs and Morale, Welfare and Recreation operations. NA-04 Prepares and cooks a full range of simple menu items according to established recipes. Assists in the preparation of more complex menu items. Measures and weighs portions and ingredients as required by recipe. Prepares salads, slices meat, cheese and bread, cuts pies and cakes and prepares assorted beverages. Serves customers at counter; receives orders and serves food and beverages in accordance with prescribed portions. Maintains equipment and keeps area clean and sanitized. Assists with inventory as required. NA-08 performs same duties as above in addition to independently preparing all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels. Makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available. Plans, regulates, and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Prepares a variety of menu items using several different and complex methods of preparation. Tests and evaluates new food products. May coordinate the work of lower graded employees engaged in a variety of standard cooking operations. Performs other duties as assigned.

 

QUALIFICATIONS REQUIRED

NA-04

  • Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods.
  • Ability to read and understand written food service material such as food labels, standardized recipes, etc.
  • Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings.
  • Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required.
  • Must be able to communicate clearly and effectively both verbally and in writing in English
  • Must meet federal suitability requirements including successful completion of background investigation. Background investigations are conducted using fingerprint identification and completion of background inquiry forms.
  • Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time.
  • Knowledge of sanitation principles.

NA-08, ALL OF THE ABOVE AND

  • Thorough knowledge of the full range of food preparation principles including procedures to develop new recipes
  • Knowledge of procedures related to cooking in large quantities
  • Skill to overcome practical production problems; evaluating final food products, and initiate corrective action
  • Ability to expand and modify recipes and to develop standardized recipes for quantity cooking
  • Skill in operation, breakdown, and cleaning of food service equipment used in large quantity food production
  • Ability to organize and coordinate work of lower grade employees
  • Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities
  • Knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes
  • Skill to perform tasks involving several procedures to prepare and cook food in large quantities
  • Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards
  • Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required
  • Skill to manage carious cooking processes so that food items are served at their peak taste, texture, and appearance with minimum holding periods and so that safe and critical temperature and time control points are met
  • Ability to coordinate a full range of food preparation activities involving quantity food production where a number of items are cooked simultaneously and require varied cooking methods, timing requirements and may ingredients and numerous interrelated steps.
  • May require high school diploma and pre-employment physical.

HOW TO APPLY  Submit a NAF employment application to the NAF Human Resources Office, Building 3210, Anchors Catering and Conference Center, Naval Base, San Diego, 2375 Recreation Way, San Diego, California 92136-5518 or fax to (619) 556-9537. Applications may also be submitted via email to NAFSWJOBS@NAVY.MIL. Applicants who do not meet the above requirements or submit all required forms may not be considered. Due to volume of applications received, applicants may not be notified of non-selection. Participation in direct deposit upon employment is required.

 

Dept. of the Navy NAF is an equal employment opportunity employer. All qualified candidates will receive consideration without regard to race, color, sex, national origin, age, disability, marital status, political affiliation, sexual orientation or any other non-merit factors. Reasonable accommodations are provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the Human Resource Office. The decision on granting reasonable accommodations will be on a case-by-case basis.

 

Navy Region Southwest is a drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace. Sailors and their family members have a right to reliable and productive Federal workforce.