The United States government is a massive employer, and is always looking for qualified candidates to fill a wide variety of open employment positions in locations across the country. Below you’ll find a Qualification Summary for an active, open job listing from the Department of the Navy. The opening is for a Cook in Little Creek Amphibious Base, Virginia Feel free to browse this and any other job listings and reach out to us with any questions!
Cook – Little Creek Amphibious Base, Virginia
Commander, Navy Installations, Department of the Navy
Job ID: 151716Start Date: 09/24/2019End Date: 12/31/2019
Specialized experience must demonstrate the following: SKILLS AND KNOWLEDGE REQUIRED 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. RESPONSIBILITY This position works under the direct supervision of the kitchen supervisor/chef (or designee). The supervisors furnishes written or verbal instructions and delegates responsibility for decisions regarding recipe adjustments for the number of servings; size/type of equipment to use within the framework of accepted methods or receipts for the food being prepared; doneness of food items, and changes to recipes for improved taste or appearance. During mealtimes, supervisory usually checks to see that prepared food is attractive, in quantities needed, on time and that emergency changes have been made according to instructions. PHYSICAL DEMANDS/ WORK ENVIRONMENT Kitchens are often uncomfortably warm and noisy. The incumbent is exposed to steam, fumes and odors; danger of falling on wet or slippery floors; burns from steam or hot foods and cuts from knives and electrical machines. SPECIAL REQUIREMENTS 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. You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. As part of the application process, you must complete and submit an occupational questionnaire. Please follow all instructions carefully. Errors or omissions may affect your rating and/or appointment eligibility.
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