Announcement details

USAJOBS control number: 889868300
Occupational series: 7408

Summary

This position is located in the Naval Support Activity, Regional Support Services Program, Moral Welfare and Recreation Department. The purpose of this position is to perform a variety of food preparations and limited cooking tasks in a club and/ or snack bar environment. Essentially a "Short Order Cook" role. Fun environment!!! We are located at the Gator Bowling Center

Responsibilities

Performs a variety of tasks such as grilling/ frying pancakes, hamburgers, hotdogs, bacon, eggs, sausage, by watching the items as they are cooking, turning as required, regulating temperature and removing when done. Measures and weighs ingredients according to recipes or as directed in the preparation of salads, desserts, juices, fruit trays, etc. Prepares toast, salads, salad dressings and sandwiches. Prepares vegetables and fruits for serving according to instructions and/ or recipes. Places cooked food in serving dishes in steam carts and food trucks. Washes and cleans kitchen equipment and work area. Keeps refrigerators, grills, equipment and working area clean and sanitary at all times. May be required to collect money, operate a cash register, and prepare Daily Activity Report (DAR) for cash accountability for MWR funds received. May assist in monthly inventory. Performs other related duties as assigned.

Qualifications

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate must possess: Knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality. Ability to follow basic recipes, combine ingredients, and prepare all assigned foods. Knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients. A basic understanding of recipe construction. Skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Ability to comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other food service equipment.