COOK, NA-06/RFT, CAMP FOSTER (TERRA)

Full Job Description

Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team!

MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community.

We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

BASIC REQUIREMENTS: Must be at least 18 years old AND have graduated from high school or been awarded a certificate equivalent to graduating from high school.

A minimum of one year working experience, as a cook, directly related to the duties described above, that included skill in working with professional kitchen appliances and equipment.

In addition to the basic knowledge of food preparation principles, the candidate must have 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.

Must be able to accommodate flexible work schedule to include weekends, holidays, and night time. Must be able to communicate in English verbally and in writing. This activity is a Drug-free workplace.

The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated.

Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce. Major Duties:

NONAPPROPRIATED FUND POSITION DESCRIPTION JOB TITLE: Cook JOB SERIES: 7404 PAY LEVEL: NA-06 DUTIES AND RESPONSIBILITIES: 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.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly.

Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards.

Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.

Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other related duties as assigned.

RESPONSIBILITY: 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.

WORKING CONDITIONS: 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.