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

Duties

You will work with various cooks and adhere to their verbal instructions, directions, and recommendations. You will weigh, measure, and assemble ingredients for regular and modified menu items. You will prepare food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. You will operate, breakdown, and clean food service equipment.

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 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.
• 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 position requires standing and walking a majority of time on duty. Certain tasks require standing in one place for extended periods of time.
• The position 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. Exposure to low temperatures is not prolonged.
• The work is performed indoors, except on occasion when special affairs require outside work. Hands and arms are frequently exposed to cleaning agents. Outer garment work clothing is provided except for steel-toed shoes

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: 1) Maintaining proper temperature for all foods during holding, transport, and reheating; 2) Storing prepared food items under refrigeration; and 3) Rotating stock items to prevent spoilage. 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=List-of-Approved-Job-Elements

Education

This job does not have an education qualification requirement.

Contacts

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