Cook Leader L06

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.

Qualifications

SKILLS AND KNOWLEDGE: Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. Skills in planning, coordinating, and timing sequence of steps required to have all menu items ready for serving at specific time. Knowledge of principle of food spoilage, food borne illness and food safety and ability to evaluate a variety of raw and cooked food items to ascertain their wholesomeness. Knowledge of basic math and inventory processes. PHYSICAL EFFORT: Performs work requiring continual standing and walking, frequent stooping, reaching, pushing and pulling, and bending. Frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers. WORKING CONDITIONS: The work is performed in kitchen areas which are well lighted but are often hot and noisy. The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. MINIMUM REQUIREMENTS: Minimum of two (2) years of experience as a cook to include ability to lead and supervise subordinate cooks. Relevant education may be used as a substitute for experience. Must be able to complete Sanitation Training. Experience with Microsoft Office products, specifically Word, Excel, and Outlook. Must be at least 18 years of age. Must be able to accommodate a flexible work schedule to include weekends, holidays and nighttime. Must be able to perform prolonged standing, walking, reaching, and lifting. Ability to communicate in English to include written and oral skills, e.g., ability to follow oral written English instructions, i.e., cookbooks, menus, recipes, and schedules. Knowledge of basic food preparation methods and kitchen management procedures and experience in cooking a variety of food products. Skills in planning, coordinating, and timing sequence of steps required to have all menu items ready for serving at specific time. Knowledge of principle of food spoilage, food borne illness and food safety and ability to evaluate a variety of raw and cooked food items to ascertain their wholesomeness. Knowledge of basic math and inventory processes. This activity is a Drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.