Incumbent will prepare and bake a variety of pizzas from prepared ingredients. Performs tasks such as grilling hamburgers, hot dogs, sandwiches, French fries, etc., by watching while the items are cooking, turning as required; regulating temperature and removing when done. Incumbent duties may include packaging food for off-premise consumption or serves for on premise consumption.

Duties

Performs tasks with several steps or sequence of tasks such as: sets up food service counters, steam tables, dining room tables, hot and cold food service stands. Serves food cafeteria style to diners. Set up glasses, silverware, butter, condiments, salads, desserts, bread and cold beverages on serving counter as instructed. Maintain concept environment, equipment, utensils and surfaces in a sanitary clean and neat condition. Incumbent responsibilities may include scraping and pre-rinsing dishes, glasses and flatware for washing. Separate food waste and trash. Loads dishes into the dishwasher; hand washes dishes. Stacks and stores clean dishes. Scrapes, cleans, scrubs, washes or wipes ranges, ovens, fryers and urns. Cuts, scrapes, chops, dices or peels fruit and vegetables. Removes soiled dishes, glasses and flatware from tables and carries to the dish-washing area. Cleans tables or paper, other trash or soiled linens and wipes clean tables. Performs other duties as assigned.

Requirements

• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Ability to sustain considerable walking, standing, bending, stooping, and lifting up to 40 pounds.
• Must be 18 years of age or older.
• Must successfully obtain and maintain appropriate security clearance as needed.

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 and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table sand serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Skill to perform tasks involving several procedures. Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.

Education

H.S. Diploma or equivalent.

Contacts

• Address NAVSTA Everett 1103 Hunley RD Bldg 94 Silverdale, WA 98315 US
• Name: NRNW NAF HRO
• Email: [email protected]