Must pass all applicable records and background investigation. Must participate in Direct Deposit. Must be willing and able to work days, nights, weekends, and holidays. Must complete any required annual trainings designated by the Department of Navy.

Works under direct supervision of a supervisor who establishes daily work assignments and provides general instructions either orally or in writing. The incumbent is responsible for analyzing and correcting production problems independently, and coordinating the cooking process for food items assigned directly to them. They may also be responsible for coordinating the cooking of items by other cooks. Work is subject to spot checks by the supervisor for conformance with quality food standards, timeliness, and adherence to established operating procedures, including proper use of commercial food service equipment.

Physical Effort: Work involves frequent lifting or moving of objects weighing up to 30 pounds; constant standing and walking; and occasional lifting of over 50 pounds.

Working Conditions: Kitchens are often uncomfortably warm and noisy. The incumbent is exposed to steam, fumes, and odors; danger of falling on freshly mopped floors; burns from steam of hot foods; and cuts from knives and electrical machines.

• Access to a comprehensive benefits package as a federal employee.
• Eligibility for benefits varies based on position type.

• Thorough knowledge of food preparation principles and techniques.
• Ability to develop and modify recipes for quantity cooking.
• Skill in operating and cleaning food service equipment.
• Ability to organize and coordinate work of lower graded employees.