Cook A04

U.S. Department of the Navy; Quantico (VA); On-site; USD 32,000 - 44,000; Full time

Job summary

Marine Corps Community Services (MCCS) in Quantico, VA seeks a food service worker to prepare a limited variety of prepared foods according to recipes and standards. Responsibilities include receiving assignments, ensuring proper use and cleaning of kitchen equipment, maintaining personal hygiene, and upholding sanitation requirements.

Work emphasizes quality and timeliness. Must read labels and recipes, perform basic arithmetic for ingredients and servings, and pursue ServSafe Food-Handler

Qualifications

• Ability to read and understand food labels, recipes, and standard instructions.
• Basic arithmetic to scale ingredients and servings.
• Knowledge of sanitation principles and maintaining clean food-prep areas.
• Ability to plan, coordinate, and time multiple menu items to be ready on schedule.

Responsibilities

• Receives assignments and follows supervisor instructions.
• Ensures proper use and cleaning of kitchen equipment, safety, and sanitation.
• Work evaluated on quality of food and adherence to instructions and timelines.

Skills

Food preparation knowledge

Reading labels & recipes

Basic arithmetic for cooking

Sanitation principles

Education

ServSafe Food-Handler Certification

Tools

Kitchen equipment

Job description

Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

SKILLS AND KNOWLEDGE: 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. Must be able to obtain ServSafe Food-Handler Certification within 30 days of hire.

RESPONSIBLITY: Receives assignments in form of written and oral instruction from immediate supervisor who "spot checks" work to ensure it is being performed properly and is available to answer technical questions. Responsible for the proper use and cleaning of equipment, safety practices, personal hygiene, and conformance with sanitation requirements. Detailed instructions are provided on new or more difficult work. Work is evaluated in terms of quality of food cooked and adherence to instructions and time schedules.

PHYSICAL EFFORT: Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance.

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.