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.

Duties

MAJOR 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.

Requirements

• See Duties and Qualifications

Qualifications

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.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.Physical Effort:  Required to lift and move objects, and stand and walk constantly.  Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance.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.

Contacts

• Address SOUTH CAROLINA MCCS MCAS PO BOX 55018 BUILDING #553 BEAUFORT, SC 299045018 USA
• Name: SOUTH CAROLINA MCCS
• Phone: 843/228-1658
• Email: [email protected]