Cook Leader NL-04

U.S. Army MWR; Augusta (GA); On-site; USD 32,000 - 45,000; Full time

Job summary

The U.S. Army MWR Fort Gordon kitchen team is seeking a cook supervisor to manage a group of 3+ culinary staff in preparing a variety of menu items and maintaining sanitation standards.

You will follow manager instructions and delegate tasks, ensuring efficient service and adherence to safety protocols. Responsibilities include cooking basic items, operating gas, electric, or microwave equipment, and keeping foods at proper temperatures to prevent bacterial growth, while maintaining a clean,

Qualifications

• Leads a staff of 3+ cooks and food service workers.
• Performs basic cooking and food preparation tasks.
• Adheres to sanitation procedures and safety rules in kitchen.
• Ability to operate kitchen equipment and follow safety protocols.

Responsibilities

• Leads a staff of 3+ cooks and food service workers.
• Prepares pancakes, eggs, sausage, sandwiches, and vegetables.
• Sets up and replenishes salad bar and hot cereals.
• Follows sanitation procedures and stores foods at correct temperatures.
• Operates kitchen equipment and maintains safety during use.

Skills

Staff leadership

Food service oversight

Job description

Summary

This position is located within the Fort Gordon Family and Morale, Welfare and Recreation Business Operations Division.

Summary

This position is located within the Fort Gordon Family and Morale, Welfare and Recreation Business Operations Division.

Note: If claiming Current/Former NAF or APF Employee preference, you are required to submit a copy of your personnel action (DA Form 3434 or SF-50) with your supporting documents to be eligible for this preference.

This job is open to U.S. Citizens, Nationals or those who owe allegiance to the U.S.

Clarification from the agency: United States (U.S.) Citizens and Non-U.S. Nationals who have resided in the U.S. or U.S. territory for three (3) or more continuous years immediately preceding the start of Federal affiliation.

Duties

• Leads a staff of 3 or more NA-04 cooks and NA-02 food service workers in the preparation of a variety of menu items; receives instructions from manager or supervisor on duty and passes assignments down to individual members of the group being led.
• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares hot cereals, concentrated or dehydrated soups, sauces, gravies, makes cold sandwich fillings and sets up and replenishes salad bar.
• Follows established sanitation procedures when handling food, and ensures that foods are stored at the correct temperatures to prevent bacteria growth.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources, disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.

Requirements

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• Satisfactorily complete an employment verification (E-Verify) check.
• Males born after 12-31-59 must be registered or exempt from Selective Service, see www.sss.gov.
• Must be available nights, weekends, and holidays.
• Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, para.2 to include a medical examination.
• Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.
• Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending.
• Incumbent may be required to complete a Tier 1 background