Announcement Number:
NAF-32-19
Department:
Food and Beverage
Location:
California
Position Status:
Flex, No Benefits
Salary:
$16.28 - Hourly (Locality Pay Incuded)
Areas of Consideration:
ALL SOURCES
Relocation Expenses:
NOT AUTHORIZED
Application Email:
NBVC_MWR_HRO@navy.mil

BRIEF DESCRIPTION OF DUTIES Prepares and cooks a variety of menu items including regular and special entrees and
dessert items. Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry.
Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items
such as baked Alaska, crepes, and mousses. Adjusts standardized recipes for the number of servings required in large quantity
cooking. Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and
food safety. Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings. Carves
vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May
assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in
accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files.
Receives work assignments orally and in writing from supervisor or higher-level cook. Plans, coordinates, and times assignments to
assure food items are prepared on time and are at the proper temperature. Makes judgments about necessary recipe
modifications.
QUALIFICATIONS REQUIRED

  • Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the

processing and cooking of food.

  • Working knowledge of the planning process involved in cooking an entire meal including different preparation methods for

various food items, the necessary time for cooking these different items, and how to schedule and coordinate preparation to
produce a properly cooked meal on time.

  • Ability to evaluate a variety of raw and cooked food items to ascertain their freshness.
  • Knowledge of standard formulas used in yield testing. Knowledge of principles of food spoilage, food borne illness, and food

safety.

  • Practical knowledge of methods and procedures necessary for ordering, issuing, and storing food items in accordance with

inventory and sanitation requirements.


Experience Preferred

  • 1 year of food and beverage background to include but not limited to cooking, ordering, receiving, stocking, inventories,

schedules, excel, phone skills

 

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