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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.

Hours of work will vary as required by the needs of the program to include split days off, evenings, weekends, and holidays. May be required to work early, late, and on weekends and holidays. Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment. Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer. Must successfully complete a National Agency Check or equivalent background screening.

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.

Physical Effort: Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers.

Working Conditions: Kitchens are often warm and noisy. Exposed to steam, fumes, odors, danger of falling, burns, and cuts. Exposed to extremes in temperatures when entering walk-in refrigerators from the warm kitchen.

This job does not have an education qualification requirement.

Additional information: This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate.

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.

SELECTIVE SERVICE REQUIREMENT: If you are a male born after December 31, 1959 and at least 18 years of age, employment law (5 U.S.C. 3328) requires that you must register with the Selective Service System (military draft), unless you meet certain exemptions. If applicable, failure to register will prevent you from being considered for employment.

• Salary dependent on experience and/or education.
• Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment.
• Potential for preference in hiring for spouses of active duty military members.
• Opportunity for additional vacancies within 60 days of issuance of selection certificate.

• Working knowledge of food preparation methods in small quantities.
• Ability to read and understand food service materials and standardized recipes.
• Basic arithmetic skills for recipe adjustments.
• Knowledge of food characteristics and cooking times.
• Skill in planning and coordinating menu item preparation.
• Understanding of sanitation principles.