Lead Cook

U.S. Department of the Navy; Dahlgren (VA); On-site; USD 30,000 - 45,000; Full time

Job summary

The U.S. Department of the Navy seeks a skilled Cook to perform food preparation and supervisory duties in a dynamic kitchen environment. This role involves menu planning, recipe modification, and training staff, ensuring high-quality food service operations while meeting stringent guidelines. Candidates must be adaptable to varied work hours and conditions, showcasing expertise in large quantity cooking and kitchen management.

Qualifications

• Thorough knowledge of food preparation techniques.
• Ability to develop standardized recipes for quantity cooking.
• Skill in evaluating food products and taking corrective actions.

Responsibilities

• Independently prepares all types of food for menus.
• Trains and directs lower graded employees in food service.
• Ensures compliance with menu deadlines and maintains kitchen cleanliness.

Skills

Food preparation principles

Quantity cooking procedures

Problem-solving in production

Organizational skills

Job description

The purpose of this position is to perform cooking, food service and instructional duties at the Grays Landing Dining Facility.

Duties

Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available.

Plans, regulates and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Tests and evaluates new food products. Incumbent oversees and prepares food items for private parties and special functions. Incumbent must ensure completion of menus for each meal period when due.

Oversees organizes and coordinates the work of lower graded employees and analyzes and corrects production problems.

Will be primary in training new cooks and will also guide and direct the Food Service Workers giving hands on direction and guidance to complete daily tasks.

Must determine and submit daily inventory needs to the Manager and assist the Manager in completing monthly inventory.

Responsible for ensuring the kitchen is kept clean as directed by the Manager.

Must be capable of opening and closing the facility. Subject to extreme hot and cold working conditions.

Incumbent will perform other duties as assigned by management.

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.
• This is a "MISSION ESSENTIAL" position.
• 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 CNRMA Installations.

Qualifications

Must have a thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes.

Knowledge of procedures related to cooking in large quantities.

Skill to overcome practical production problems; evaluate final food products and initiate corrective action.

Ability to expand and modify recipes and to develop standardized recipes for quantity cooking.

Skill in the operation, breakdown and cleaning of food service equipment used in large quantity food production. Must have the ability to organize and coordinate work of lower graded employees.

Must have the ability to organize and coordinate work of lower graded employees.

About the company

The United States Department of the Navy is one of the three military departments within the Department of Defense of the United States of America. The Department of the Navy was established by an Act of Congress on 30 April 1798, to provide a government organizational structure to the United States Navy, the United States Marine Corps and, when directed by the President, the United States Coast Guard, as a service within the Department of the Navy, though each remain independent service branches.

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