For 'HOW TO APPLY': https://www.navymwrkingsbay.com/naf-jobs
Opening Date: 08 October 2021
Closing Date: Open Continuous Until 31 December 2021
Position: Cook, NA-7404-08
Salary: $14.92 - $17.43 per hour
Employment Category: Flexible, 0-40 hours per week, with no benefits. Shifts will vary and will require working night, weekend and holiday hours depending on the activity or event. Night differential and holiday/Sunday premium pay will be paid for hours worked. (NOTE: A flexible employee is one who serves in either a continuing or temporary (time limited) position, on a scheduled or unscheduled (as needed or intermittent) basis, up to 40 hours per week. Flexible employees are not eligible to participate in the CNIC benefit programs, nor are they entitled to earn or use leave including military leave, court leave, sick or annual leave.)
Location: Morale, Welfare and Recreation aboard Naval Submarine Base, Kings Bay, GA
Area of Consideration: All Sources – Applicant does not have to have current SUBASE access. If selected for position, access will be granted upon a favorable background check.
Relocation Expenses: Not Authorized
Duties: Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for activities such as monthly Golf Tournaments, Sporting Events, Special Events, Department Activities, etc. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available. Plans, regulates, and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Prepares a variety of menu items using several different and complex methods of preparation. Tests and evaluates new food products. May coordinate the work of other employees engaged in a variety of standard cooking operations. Performs other related duties as assigned.
Qualifications:
- Thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes.
- Knowledge of procedures related to cooking in large quantities.
- Skill to overcome practical production problems; evaluate final food products, and initiate corrective action.
- Ability to expand and modify recipes and to develop standardized recipes for quantity cooking.
- Skill in the operation, breakdown, and cleaning of food service equipment, including an outdoor grill, used in large quantity food production.
- Ability to organize and coordinate work with other employees.
Physical Demands and Work Environment: Work involves frequent lifting or moving of objects we4ighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs. Kitchens and outside conditions are often uncomfortably warm and noisy. Incumbent is exposed to steam, fumes, and odors; danger of falling on freshly mopped floors; burns from steam or hot foods; and cuts from knives and electrical machines.
“As required by Executive Order 14043, Federal employees are required to be fully vaccinated against COVID-19 regardless of the employee’s duty location or work arrangement (e.g., telework, remote work, etc.), subject to such exceptions as required by law. If selected, you will be required to be fully vaccinated against COVID-19 and submit documentation of proof of vaccination by November 22, 2021 or before appointment or onboarding with CNIC, if after November 22. CNIC will provide additional information regarding what information or documentation will be needed and how you can request of CNIC a legally required exception from this requirement.”
Basis of Review: Applicants will be evaluated based on experience and qualifications described above and presented in written format.
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