Commander, Navy Installations, Department of the Navy
Cook Resumes must include information which demonstrates experience, knowledge, skills, and ability (KSAs) as they relate to this position.
Applicants are encouraged to be clear and specific when describing their experience level and KSAs.
This position has been identified as a developmental position for the purpose of providing employment opportunities to applicants not meeting all the required criteria at the full performance level.
Training will be provided to those selectees, who will be eligible for promotion as they gain the skills for the position.
This position requires skill to plan, coordinate and time sequence step needed to prepared food on time without overcooking or waste.
Must have the ability to adjust recipes for servings required; ability to recognize characteristics of food in deciding that raw materials are fresh, and judge food by color, consistency, temperature, odor and taste.
Demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting.
Must possess at minimum, one year of leader/supervisory experience.
Must possess basic reading, writing and math skills to read and interpret complex recipes and compute changes required to increase/decrease the number of portions.
PHYSICAL DEMANDS/ WORK ENVIRONMENT Kitchens are often uncomfortably warm and noisy.
The incumbent is exposed to steam, fumes and odors; danger of falling on wet or slippery floors; burns from steam or hot foods and cuts from knives and electrical machines.
SPECIAL REQUIREMENTS As a condition of employment, the employee must be able to obtain a Health card prior to the first day of work.
Afterwards, must be able to successfully pass a Food Handlers Sanitation course, thereafter to be updated and maintained annually.
How to Apply