Using a full range of quantity cooking procedures from common or frequently used to new or difficult recipes, prepares a variety of meats, poultry, seafood, vegetables, sauces, and gravies. On a daily basis, prepares four or more menu items for one meal, which involves planning and coordinating a variety of steps to ensure that all items are ready for serving at the same time. In addition, may prepare menu items using specials or difficult recipes involving many steps, ingredients or long preparation time in preparation of catered or special events.

Estimates consumption of food items and places orders for food and other operating supplies. Ensures proper receipt and storage of inventory. May be asked in conjunction with the manager to cost and price menus.

Responsible for the proper storage, refrigeration, and labeling of food in accordance with sanitation regulations at all times. Responsible for ensuring the kitchen area, equipment, and food preparation areas are cleaned and maintained in accordance with sanitation regulations at all times. Ensures trash is removed continually as needed. May direct the work of lower graded cooks and/or food service workers in the timely preparation and delivery of food and the proper cleanliness of the work area and equipment.

Performs other related duties as assigned.

Conditions of Employment:

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check.
• Any discrepancies must be resolved as a condition of employment.

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 Must Possess:

• This position requires skill to plan, coordinate and time sequence steps needed to prepare 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.

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.

Additional information:

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.

Some positions have special requirements. Selection may be tentative pending the completion of these requirements. Applicants may be required to submit proof of education, participate in medical screening, drug testing, etc. All selections are contingent upon satisfactory employment reference checks. Employment is subject to successful National Agency Background Check. Occupants of this position must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.

• Salary is dependent on experience and/or education.
• Drug-Free Federal Workplace.

• Skill to plan, coordinate and time sequence steps needed to prepare food on time without overcooking or waste.
• Ability to adjust recipes for servings required.
• Demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting.
• Minimum one year of leader/supervisory experience.
• Basic reading, writing, and math skills to read and interpret complex recipes.
• Ability to obtain a Health card prior to the first day of work.
• Successful completion of a Food Handlers Sanitation course, maintained annually.