Cook - Full Time or Flex: NA-7404-06
- Announcement Number:
- Food and Beverage
- Position Status:
- Regular, Full Time
- 13.07 - Hourly
- Areas of Consideration:
- ALL SOURCES
- Relocation Expenses:
- Application Email:
- This vacancy announcement may be used to fill multiple vacancies and supercedes prior announcements -
This is for full time or flex positions.
Summary 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. Performs other related duties as assigned.
Skills and Knowledge
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.
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. Physical Effort: Required to lift or move objects weighing up to 40 pounds on a frequent basis (utensils or containers of food) as well as stand and walk constantly; on occasion lifts items over 50 pounds, e.g.; pans of meat.
Exposed to warm and noisy kitchens, steam, fumes and cooking odors; danger of falling on freshly mopped floors; burns from steam or hot foods; cuts from knives; shocks from electrical machines and extremes in temperatures.
HOW TO APPLY:
- DECLARATION FOR FEDERAL EMPLOYMENT (OF 306)
- NAF APPLICATION
- CURRENT RESUME
You may attach any other information that you wish to be considered (training, certifications, etc.). Completed applications and information may be submitted via any option listed below:
SUBMIT IN PERSON (w/ base access):
MWR Personnel Office
NAS KEY WEST, FL 33040
SUBMIT IN PERSON VIA DROP-BOX (w/o base access:)
Drop Box is located inside the Pass & ID Office outside the main gate at Boca Chica.
SUBMIT VIA U.S. MAIL:
MWR Personnel Office
P.O. BOX 9027
NAS Key West, FL 33040
SUBMIT VIA FAX: