COOK LEADER WITH SECURITY CLEARANCE

Duties MAJOR DUTIES AND RESPONSIBILITIES May perform or assist with performing any or all of the following: * Serves as working leader of 8 or more employees in accomplishing trades and labor work. The highest level of non-supervisory work led is Cook, NA-7404-08. * Submits weekly work schedule for kitchen staff at all three operations to supervisor for approval. * Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group(s) led). Ensures that needed equipment, supplies, and materials are available. Ensures there is enough work to keep everyone in work crew busy. Checks work in progress and when finished for compliance with supervisor's instructions on work sequence, procedures, methods, and deadlines. Urges or advises other employees to follow supervisor's instructions and to meet deadlines. Demonstrates proper work methods. Answers workers' questions regarding procedures, policies, and instructions. Obtains needed information or decisions from the supervisor on problems that come up during the work. Provides information to supervisor on status and progress of work, causes of delays, and overall operations. Assures that safety and sanitation rules are followed. * Prepares Cost Cards / Recipe Cards for new menu items, uploading them into FOODTRAK. * Independently prepares all types of meats, poultry, seafood, vegetables, sauces and gravies by following standardized recipes at different levels of difficulty. On a daily basis, assignments may include preparing a number of menu items for one meal (usually four or more). Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time. Uses special or difficult recipes involving many steps, ingredients, or lengthy preparation time e.g. adobo, sweet and sour pork, spaghetti sauce. Examines all food for quality and freshness before preparation. Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste. Makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available. * Directs and provides technical guidance, as required, to lower graded personnel. Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly. Cleans utensils and equipment after use, observes established safety / sanitation procedures, and keeps the work area clean and tidy. * Oversees all food ordering and inventory controls including conducting month-end inventories at all three sites. RESPONSIBILITY Works under the direct supervision of the Food& Beverage Director or other supervisor as assigned, who assigns work, approves leave and evaluates performance. Work is evaluated in terms of quality, efficiency and adherence to established standards and procedures. Work is performed independently and is generally repetitive in nature. Guidance and assistance is available for unusual problems or unprecedent situations. PHYSICAL EFFORT The work involves frequent stooping, reaching, pushing, pulling, and bending. Required to frequently lift or move objects weighing up to 40 pounds, e.g., utensils or containers of food. Work also involves continual standing and walking. Occasional lifting of over 40 pounds with assistance of lifting devices or other workers, e.g., pans of meat if required. WORKING CONDITIONS The work is performed in kitchens, which are often uncomfortably warm and noisy. At times, incumbent is exposed to steam, fumes, and odors from cooking. There is danger of falling on floors that have been freshly mopped or where food has been spilled. There is some danger of burns from steam or hot foods and cuts from knives and electrical utensils, and machines. Incumbent is exposed to extremes in temperatures when entering walk-in refrigerators from a warm kitchen. Incumbent must observe established safety procedures and use of protective items to reduce dangers from cited conditions. OTHER REQUIREMENTS Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training must be completed annually. Requirements Conditions of Employment * Must provide proof of U.S. Citizenship or U.S. National * Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment. * You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9 * Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer * A valid State driver's license is required to operate motor vehicles. Qualifications Resumes must include information which demonstrates experience and 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. A qualified candidate possesses the following: * Knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes, * Knowledge of related procedures to work in large quantities. * Knowledge of the characteristics of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste. * Knowledge of special and modified diets. * Knowledge of sanitation regulations and proper food protection procedures * Skill in planning, coordinating, and time the sequencing of steps needed to have menu items ready for serving at mealtime without overcooking or having extensive waste. * Skill necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. * Skill in the use of kitchen tools and equipment. * Skill in providing technical guidance to lower graded personnel. * Skill with using FOODTRAK or similar Food and Beverage Management software. * Ability to adjust recipes according to the number of servings needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings. * Ability to communicate effectively, both orally and in writing. Education No specific education required for this position. Additional information Salary is dependent on experience and/or education. Some positions have special requirements. 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. We utilize E-Verify to confirm selectee's eligibility to work in the United States. Salary is dependent on experience and/or education. This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate. For positions requiring travel more than twice per year, selectee may be required to obtain and maintain in good standing a Government-issued Travel Card for official government travel purposes. Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service. How You Will Be Evaluated You will be evaluated for this job based on how well you meet the qualifications above. All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews. Required Documents The following documents are required at the time of application: * Résumé * Proof of education/training: provide a copy of your awarded/conferred college transcript(s); if degree hasn't been conferred, provide copy of HS Diploma, GED, or equivalent. * If claiming Department of Defense (DOD) Non-appropriated Fund (NAF) Business Based Action (BBA) priority consideration: provide a copy of the notice of separation. * If claiming Military Spouse Preference: provide a copy of the sponsor's Permanent Change of Station (PCS) orders and a marriage certificate at the time of application. * If claiming Veteran's Preference: provide a copy of your DD-214, Member-4 page and any supporting documentation (SF-15, V.A. disability letter, proof of service, etc.) * If a current or former Federal Employee: provide a copy of your most recent Personnel Action Report (PAR) or SF-50 Note: When submitting transcripts for an associate degree or higher, proof of a high school diploma or equivalent is not required. All transcripts MUST show student's name, the name of the awarding university or educational institution, degree type, awarded/conferred date, and the field of study (major). If your degree has not been awarded and/or you possess certificates of completion for DoD approved competency-based training courses, and/or a valid CDA/MSA credential(s), you MUST also provide a copy of your HS Diploma or equivalent. Altered transcripts will not be accepted. Transcripts from foreign colleges must be evaluated for U.S. equivalency in order to be considered.