This positon is assigned to the Food & Beverage Division; Morale, Welfare and Recreation ( MWR) Department; Joint Base Pearl Harbor Hickam (JBPHH); Commander, Navy Insallatiions Command (CNIC). The purpose of this position is to serve as a Cook Leader for Pearl Harbor Bowling Snack Bar, Hickam Bowling Snack Bar and Mamala Bay Golf Course Snack bar.

Duties

MAJOR DUTIES AND RESPONSIBILITIES May perform or assist with performing any or all of the following: Serves as working leader of 8 or more employees in accomplishing trades and labor work. The highest level of non-supervisory work led is Cook, NA-7404-08. Submits weekly work schedule for kitchen staff at all three operations to supervisor for approval. Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group(s) led). Ensures that needed equipment, supplies, and materials are available. Ensures there is enough work to keep everyone in work crew busy. Checks work in progress and when finished for compliance with supervisor's instructions on work sequence, procedures, methods, and deadlines. Urges or advises other employees to follow supervisor's instructions and to meet deadlines. Demonstrates proper work methods. Answers workers' questions regarding procedures, policies, and instructions. Obtains needed information or decisions from the supervisor on problems that come up during the work. Provides information to supervisor on status and progress of work, causes of delays, and overall operations. Assures that safety and sanitation rules are followed. Prepares Cost Cards / Recipe Cards for new menu items, uploading them into FOODTRAK. Independently prepares all types of meats, poultry, seafood, vegetables, sauces and gravies by following standardized recipes at different levels of difficulty. On a daily basis, assignments may include preparing a number of menu items for one meal (usually four or more). Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time. Uses special or difficult recipes involving many steps, ingredients, or lengthy preparation time e.g. adobo, sweet and sour pork, spaghetti sauce. Examines all food for quality and freshness before preparation. Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste. Makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available. Directs and provides technical guidance, as required, to lower graded personnel. Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly. Cleans utensils and equipment after use, observes established safety / sanitation procedures, and keeps the work area clean and tidy. Oversees all food ordering and inventory controls including conducting month-end inventories at all three sites. RESPONSIBILITY Works under the direct supervision of the Food& Beverage Director or other supervisor as assigned, who assigns work, approves leave and evaluates performance. Work is evaluated in terms of quality, efficiency and adherence to established standards and procedures. Work is performed independently and is generally repetitive in nature. Guidance and assistance is available for unusual problems or unprecedent situations. PHYSICAL EFFORT The work involves frequent stooping, reaching, pushing, pulling, and bending. Required to frequently lift or move objects weighing up to 40 pounds, e.g., utensils or containers of food. Work also involves continual standing and walking. Occasional lifting of over 40 pounds with assistance of lifting devices or other workers, e.g., pans of meat if required. WORKING CONDITIONS The work is performed in kitchens, which are often uncomfortably warm and noisy. At times, incumbent is exposed to steam, fumes, and odors from cooking. There is danger of falling on floors that have been freshly mopped or where food has been spilled. There is some danger of burns from steam or hot foods and cuts from knives and electrical utensils, and machines. Incumbent is exposed to extremes in temperatures when entering walk-in refrigerators from a warm kitchen. Incumbent must observe established safety procedures and use of protective items to reduce dangers from cited conditions. OTHER REQUIREMENTS Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training must be completed annually.

Requirements

• Must provide proof of U.S. Citizenship or U.S. National
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9
• Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer
• A valid State driver's license is required to operate motor vehicles.

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 possesses the following: Knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes, Knowledge of related procedures to work in large quantities. Knowledge of the characteristics of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste. Knowledge of special and modified diets. Knowledge of sanitation regulations and proper food protection procedures Skill in planning, coordinating, and time the sequencing of steps needed to have menu items ready for serving at mealtime without overcooking or having extensive waste. Skill necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Skill in the use of kitchen tools and equipment. Skill in providing technical guidance to lower graded personnel. Skill with using FOODTRAK or similar Food and Beverage Management software. Ability to adjust recipes according to the number of servings needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings. Ability to communicate effectively, both orally and in writing.

Education

N/A

Contacts

• Address Joint Base Pearl Harbor Hickam 620 Main Street Honolulu, HI 96818 US
• Name: Navy Region Hawaii NAF HRO
• Phone: (808) 422-3784
• Email: [email protected]