You will serve as a COOK in the MIDSHIPMEN FOOD SERVICE DIVISION of NAVAL ACADEMY.

Duties

You will use subsistence storage techniques to maintain accountability of food items in storage, issuing, and receiving. You will use cook or chill equipment (e.g., rotating steam kettles, pump fill stations, blast chillers, vacuum sealers, cook tanks, tumble chillers) for large quantity cooking. You will roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry to prepare menu items. You will follow safety procedures regarding the operation of kitchen equipment to avoid personal injury or damage to the equipment. You will prepare all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus.

Requirements

• Must be a US Citizen.
• Must be determined suitable for federal employment.
• Must participate in the direct deposit pay program.
• New employees to the Department of the Navy will be required to successfully pass the E-Verify employment verification check. To learn more about E-Verify, including your rights and responsibilities, visit e-verify.gov
• Within the Department of Defense (DoD), the appointment of retired military members within 180 days immediately following retirement date to a civilian position is subject to the provisions of 5 United States Code 3326.
• Males born after 12-31-59 must be registered for Selective Service.
• This is a bargaining unit position.
• You will be required to obtain and maintain an interim and/or final security clearance prior to entrance on duty. Failure to obtain and maintain the required level of clearance may result in the withdrawal of a job offer or removal.
• You will be required to successfully complete a pre-appointment physical examination.
• This is a Mission Essential position. You will be required to ensure organization or facility continuity of operations and/or completion of tasks that are considered essential to the mission designated by a local or command decision.

Qualifications

Although a specific length of time and experience is not required for most trade and labor occupations, you must show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on quality of experience, not necessarily the length of time. Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the job elements and screen out listed below. This job has a screen-out element which will be used to determine minimum eligibility for this job. Applicants who do not receive a minimum of two points on the screen-out element(s) will be found ineligible. The Screen-out Element for this position is: Ability to do the work of a Cook without more than normal supervision as demonstrated by: 1) Preparing and cooking a variety of menu items including regular, short order, special modified diet entrees and dessert items; 2) Using portion control scales and measuring devices to apportion individual items according to standardized recipes; 3) Maintaining the proper temperature for foods during holding, transporting, reheating and serving to assure quality control and food safety; 4) Use progressive cleaning of all gear and clean as you go techniques with equipment and structural spaces. NOTE: THIS INFORMATION MUST BE SUPPORTED IN YOUR RESUME TO BE CONSIDERED FOR THE POSITION. Applicants must meet the requirements of the Office of Personnel Management (OPM) Job Qualification Handbook for Trades and Labor Occupations. Additional qualification information can be found at: https://www.opm.gov/policy-data-oversight/classification-qualifications/federal-wage-system-qualifications/#url=WG-7400 Physical Effort: The job requires physical lifting (regularly up to 30 lbs.), pushing, pulling, and carrying of gear and bulk subsistence of various weights, sizes, and shapes. Materials handling equipment is available for movement of heavy loads (over 50 lbs.). The Cook is normally standing and walking the majority of time on duty. Certain tasks require standing in one place for extended periods of time (e.g., 2-3 hours). Working Environment: The cook is regularly exposed to the hazard of slippery floors, boiling liquids, sharp cutting blades, high voltage, and hot working surfaces. There is frequent exposure to extreme temperatures, from 0°F in cold boxes to 90°F+ working environment common during the summer months. Exposure to low temperatures is not prolonged. The work is performed indoors, except on occasion when special affairs require outside work or outside movement from one work site to another. Hands and arms are frequently exposed to cleaning agents. Outer garment work clothing is provided except for shoes.

Contacts

• Address NAVAL ACADEMY 121 Blake Road Annapolis, MD 21402 US
• Name: Department of Navy EIC
• Email: [email protected]