The positions are located aboard Naval Station Great Lakes, IL. Incumbent will perform a full range of simple cooking tasks.

Duties

Performs a variety of tasks such as grilling, frying, baking, prepping, and stocking in accordance with standardized recipes, procedures, and policies. Able to follow oral and written instructions, worksheets, recipes, menus, and work time schedules. 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 related duties as assigned.

Requirements

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must be able to lift up to 45 pounds.
• Must be able to walk or stand for prolonged times.
• Must be able to work nights and weekends. Limited day shifts available

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 possess the following: Working knowledge of the methods and procedures relating to food preparation in small quantities, and the 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 principles.

Education

This position does not have a positive education requirement.

Contacts

• Address NAVSTA Great Lakes IL 530 B Farragut Ave. FFFR Bldg. 27 Great Lakes, IL 60088 US
• Name: CNRMA NAF HRO
• Email: [email protected]