MWR Cook

About the role

This position is in the Food and Beverage Division of the Morale, Welfare and Recreation (MWR) Department in the Navy Region Southwest. The primary purpose of this position is to perform a full range of menu items; maintains cooking and serving equipment and areas in a clean and ordinary conditions. Located at Salty Crab on Naval Auxiliary Landing Field (NALF) San Clemente Island (SCI).

Responsibilities

• Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings.
• Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.
• May prepare and bake pizza.
• Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading.
• Weighs, measures, and dispenses foods in accordance with portion controls.
• Mixes ingredients according to precisely written recipes.
• Sets up and replenishes salad bar.
• Covers, dates, and stores leftovers according to established procedures.
• Cleans and maintains equipment and work areas.
• Maintains accurate food inventories and rotates stock items to prevent spoilage.
• Performs other related duties as required.

Requirements

• Must successfully pass the E-Verify employment verification check; any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.
• Must comply with Executive Order 12564 requiring a federal workplace free of illegal drugs; all Federal employees must remain drug free throughout employment; use of illegal drugs will not be tolerated and may result in penalties up to removal from Federal Service.
• Non-U.S. citizens with fewer than three years of recent residential history in the U.S. may be determined ineligible for employment.
• Selectee may be required to complete a one (1) year probationary period.
• Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required.
• In accordance with the Real ID Act of 2005, if a candidate or new hire requires access to a military installation and does not have a REAL ID, identity must be established by presenting either one (1) Acceptable Credential (List A) or an acceptable combination of Source Identity Documents (one from List B and one from List C).
• Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of the American republic, and committed to upholding the rule of law and the United States Constitution.

Qualifications

• 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.
• 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.
• Education: This position is not in a positive education series.