LOCATION OF POSITION: Morale Welfare and Recreation Department (MWR), Food & Beverage Department, NAS Pensacola, Fl.


OPENING DATE: 07/16/2021                                                                CLOSING DATE: 10/22/2021



POSITION: Cook/NA-7408-08                                                                  SALARY:  $13.87- $16.18/ PH


EMPLOYMENT CATEGORY: Flexible (May be scheduled to work up to 40 hours weekly, May be required to work weekends, holidays, and evenings. No Group Benefits Included)


AREA OF CONSIDERATION: Applications will be accepted from local commuting area only.


DUTIES:  Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and graves 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 products are ready at the same time.  Prepares and presents food in a visually appealing manner. Prepares menu items using special of difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation times. Prepares a variety of menu items using several different and complex methods of preparation. Tests and evaluates new food products. May coordinate the work of lower graded employees engaged in a variety of standard cooking operations. Performs other related duties as assigned.



WORKING CONDITIONS: Kitchens are often uncomfortably warm and noisy. Incumbent is exposed to steam, fumes, and odors; danger of falling on freshly mopped floors; burns from steam or hot foods; and cuts from knives and electrical machines. Work involves frequent lifting or moving of objects weighing up to 30lbs.; constant standing and walking; and occasional lifting of over 50lbs.



QUALIFICATIONS: 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 relate 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. Ability to organize and coordinate work of lower graded employees.



NOTE:  As a condition of employment, selectee(s) will be required to participate in the Direct Deposit/Electronic Funds Transfer within the first 60 days of employment. This is the DOD standard method of payment of personnel. Employees will be subject to administrative action for failure to enroll unless a waiver has been obtained. Must meet requirements for local & national background check investigations (NACI). Drug testing is a requirement for positions deemed a Test Designated Position (TDP).