CYP Food Service Worker Flex Kittery Maine Job in Kittery, Maine – Department of the Navy

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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 CYP Food Service Worker Flex Kittery Maine in Kittery, Maine Feel free to browse this and any other job listings and reach out to us with any questions!

CYP Food Service Worker Flex Kittery Maine – Kittery, Maine
Commander, Navy Installations, Department of the Navy
Job ID: 229737
Start Date: 03/13/2020
End Date: 03/26/2020

Qualification Summary
Specialized experience must demonstrate the following: Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical. Sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical. Sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical. Sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical. Sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical. Sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical. Sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Knowledge and understanding of food handling techniques, personal hygiene standards, and Safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table and serving bowls required to determine the number of servings a container will yield. 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.

If you’d like to submit a resume or apply for this position, please contact Premier Veterans at abjobs@premierveterans.com. All are free to apply!

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