This position is located in the Food and Beverage Department for Naval Auxiliary Landing Field . The primary purpose of this position is to provide skills and experience preparing food for in house facilities and catering events.

Duties

Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. May prepare and bake pizza. 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 required.

Requirements

• Must meet Federal Employment suitability requirements and successful completion of background investigation.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must be 18 years of age or older and have a high school diploma or equivalent.

Qualifications

Working knowledge of the methods and procedures relating to food preparation in smallquantities, and the skill to apply such information to cook a limited variety of preparedfoods. 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 andcalculating 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 menuitems ready for serving at specified time. Knowledge of sanitation principles.

Education

N/A

Contacts

• Address NAVBASE Coronado San Diego 750 Pacific Coast Highway San Diego, CA 92132-0058 US
• Name: Jocelyne Bradley
• Email: [email protected]