.This position will cross train to work in both Morale, Welfare, Recreation (MWR) Food & Beverage Facilities at either Take 5 Bistro & Bar and Flightline Express; located on Naval Air Station, Nevada.

Duties

Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. May prepare and bake pizza. Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls. Mixes ingredients according to precisely written recipes. Sets up and replenishes salad bar. Covers, dates, and stores leftovers according to established procedures. Cleans and maintains equipment and work areas. Maintains accurate food inventories and rotates stock items to prevent spoilage Performs other duties as assigned.

Requirements

• Must be 18 years of age or older
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet Federal Employment suitability requirements and successful completion of background investigation. Background investigations are conducted using fingerprint identification and completion of background inquiry forms.
• Must be able to lift a minimum of 20 lbs. May be required to lift up to 45 lbs.
• As a condition of employment participation in direct deposit/ Electronic Funds Transfer upon employment is required.

Qualifications

Working knowledge of the methods and procedures relating to food preparation in small quantities. Skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time. Knowledge of sanitation principle

Education

N/A

Contacts

• Address NAS Fallon 4755 Pasture Road, Building 309, Rm#33 Fallon, NV 89496 US
• Name: Yasmeen Nixon
• Phone: 775-426-2867
• Email: [email protected]