Cook Leader

About the Role

This position is located in Pacific Beach, WA, on a 47-acre property that includes 39 hotel rooms, 30 cottages, 43 RV spaces, food and bar service, a gift shop, and a recreation equipment rental program. The incumbent reports directly to the Naval Station Everett, WA, Morale, Welfare, and Recreation Director.

Responsibilities

• Assists the supervisor in the daily training, guidance, and supervision of kitchen staff, including cooks and food service workers responsible for preparing and cooking a variety of foods in large quantities.
• Relays instructions from the supervisor and ensures work is carried out in compliance with given instructions and food service sanitation practices and procedures.
• Demonstrates proper methods and inspects work in progress and upon completion to ensure a quality product is served.
• Reports the status of work in progress and any causes for delays to the supervisor.
• Makes recommendations to the supervisor regarding approval/disapproval of leave, awards, hiring, or corrective disciplinary actions as needed; may contribute to performance evaluations.
• Acts for the Supervisor in their absence.
• Prepares a variety of meats, poultry, seafood, vegetables, sauces, and gravies using a full range of quantity cooking procedures.
• Plans and coordinates the preparation of four or more menu items for one meal, ensuring all items are ready for serving simultaneously.
• Prepares menu items using special or difficult recipes for catered or special events.
• Estimates food consumption, places orders for food and supplies, and ensures proper receipt and storage of inventory.
• Ensures proper storage, refrigeration, and labeling of food in accordance with sanitation regulations.
• Maintains cleanliness of the kitchen area, equipment, and food preparation areas in compliance with sanitation regulations.
• Directs the work of lower-graded cooks and/or food service workers in food preparation, delivery, and work area cleanliness.
• Performs other related duties as assigned.

Requirements

• Must be able to withstand extensive standing, walking, bending, turning, stooping, twisting, reaching, pushing, pulling, and light lifting.
• Ability to lift up to 45 pounds unassisted.
• Subject to an irregular schedule, including nights, weekends, holidays, and seasonal work.
• Must meet Federal Employment suitability requirements and successfully complete a background investigation.
• Must be 18 years of age or older.

Qualifications

• Understanding of kitchen mechanical equipment operation and issues related to food storage, menu composition, and staff training.
• Knowledge of percentages and elementary cost accounting is strongly preferred.
• Skills to plan, coordinate, and time sequence steps for food preparation without overcooking or waste.
• Ability to recognize food characteristics and judge raw materials by color, consistency, temperature, odor, and taste.
• Demonstrated experience and/or training in preparing large quantities of food in an industrial or restaurant setting.
• Ability to lead a staff of cooks and food service workers.
• Basic reading, writing, and math skills to interpret complex recipes and adjust portions using a computer.

Education

No education requirement.

Additional Information

Salary is dependent on the OPM Operating Manual - FWS Subchapter 8 (S8-1). The selectee may be required to complete a one-year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm the selectee's eligibility to work in the United States. This announcement may be used to fill additional vacancies within 60 days of the issuance of the selection certificate.