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Job Description
- Req#: 763190100
- 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.
This position is located within Commander, Mid-Atlantic Region, Fleet and Family Readiness Program, Naval Station Newport, Newport RI.
The purpose of this position is to prepare and cook a variety of foods in quality, using standard or complex recipes to provide quality food.Duties
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 labelling of food in accordance with sanitation regulations at all times.
Responsible for ensuring the kitchen area, equipment and food preparation areas at cleaned and maintained in accordance with sanitation regulations at all times.
Ensures trash is removed continually as needed.
Performs other related duties as assigned.Requirements
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 possess the following:
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.
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.About the company
The United States Department of the Navy is one of the three military departments within the Department of Defense of the United States of America. The Department of the Navy was established by an Act of Congress on 30 April 1798, to provide a government organizational structure to the United States Navy, the United States Marine Corps and, when directed by the President, the United States Coast Guard, as a service within the Department of the Navy, though each remain independent service branches.