You will serve as a COOK in the MIDSHIPMEN FOOD SERVICES DIVISION (MFSD) of NAVAL ACADEMY.
Although a specific length of time and experience is not required for most trade and labor occupations, you must show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on quality of experience, not necessarily the length of time. Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the job elements and screen out listed below. This job has a screen-out element which will be used to determine minimum eligibility for this job. Applicants who do not receive a minimum of two points on the screen-out element(s) will be found ineligible. The Screen-out Element for this position is: The Ability To Do The Work Of The Position Without More Than Normal Supervision to include: 1) Preparing and cooking a variety of menu items including regular, short order, special modified diet entrees and dessert items; 2) Implementing food service sanitation procedures during meal preparation; and 3) Use progressive cleaning of all gear and clean as you go techniques with equipment and structural spaces. I work under close supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed. Applicants must meet the requirements of the Office of Personnel Management (OPM) Job Qualification Handbook for Trades and Labor Occupations. Additional qualification information can be found at: https://www.opm.gov/policy-data-oversight/classification-qualifications/federal-wage-system-qualifications/#url=List-of-Approved-Job-Elements PHYSICAL EFFORT: The job requires physical lifting (regularly up to 30 lbs.), pushing, pulling, and carrying of gear and bulk subsistence of various weights, sizes, and shapes. Materials handling equipment is available for movement of heavy loads (over 50 lbs.) The Food Service Worker is normally standing and walking the majority of time on duty. Certain tasks require standing in one place for extended periods of time (e.g., 2-3 hours). WORKING CONDITIONS: The Cook is regularly exposed to the hazard of slippery floors, boiling liquids, sharp cutting blades, high voltage, and hot working surfaces. There is frequent exposure to extreme temperatures, from 0°F in cold boxes to 90°F+ working environment common during the summer months. Exposure to low temperatures is not prolonged. The work is performed indoors, except on occasion when special affairs require outside work such as taking trash and recyclable material out in all weather conditions, rain, snow, sleet, etc., or outside movement from one work site to another. Hands and arms are frequently exposed to cleaning agents. Outer garment work clothing is provided except for steel toed shoes. 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.
You will collaborate with work leaders or supervisors to plan and schedule cooking and food preparation assignments.
You will clean and sanitize specialized equipment (e.g. cook tanks, agitating kettles, pump fill stations, tipper ties, blast chillers, vacuum packers) to verify readiness for next use.
You will complete forms documenting quantities of items used in recipes for cooking meals.
You will plan entire meals so that completed food products are ready on time and at the correct temperature.
You will combine ingredients in correct amounts in accordance with recipe directions.
You will monitor compliance with safety, sanitation, and housekeeping rules to ensure quality food preparation.
You will be assigned to work in various food service areas including galley, pantries, vegetable preparation, meat preparation, salad preparation, and food storage areas.