Cook

U.S. Department of the Navy; Dahlgren (VA); On-site; USD 25,000 - 35,000; Full time

Job summary

The U.S. Department of the Navy seeks a cook tasked with preparing a variety of simple meals. This role involves managing food inventory, adhering to health protocols, and maintaining kitchen cleanliness. Ideal candidates have experience in food preparation and knowledge of cooking techniques and safety standards.

Qualifications

• Experience in cooking and food preparation.
• Ability to follow standardized recipes.
• Knowledge of food quality and safety standards.

Responsibilities

• Prepares and cooks various foods including pancakes, meats, and vegetables.
• Cleans and maintains kitchen equipment and work areas.
• Manages food inventories and portion controls.

Skills

Food preparation

Sanitation principles

Basic arithmetic

Cooking methods

Job description

This position performs a full range of simple cooking tasks.

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

• Hours of work will vary as required by the needs of the program to include split days off, evenings, weekends, and holidays. May be required to work early, late, and on weekends and holidays.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer.
• Must successfully complete a National Agency Check or equivalent background screening.
• Starting May 7, 2025, non-affiliated individuals requesting access will need a REAL ID-compliant driver's license or another acceptable form of identification to access Installations.

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.

Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. 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 and calculating 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 menu items ready for serving at specified time. Knowledge of sanitation principles.

Physical Effort: Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or move objects weighing over 40 pounds with the assistance of lifting devices or other workers.

Working Conditions: Kitchens are often warm and noisy. Exposed to steam, fumes, odors, danger of falling, burns, and cuts. Exposed to extremes in temperatures when entering walk-in refrigerators from the warm kitchen.