Conditions of Employment
CONDITIONS OF EMPLOYMENT

Conditions of Employment

Assistant Cook

This position is not currently open.


Salary: $35,485

DUTIES

Directly responsible to assist the Chief Cook in the efficient operation of the galley/kitchen as assigned. Assist in the preparation and production of menu items as directed, using progressive cooking techniques, healthy heart guidelines and approved recipes and instruction. (This includes food presentation in accordance with Armed Forces Recipe Service (AFRS) and local recipes, and following instructions on the NAVSUP 1090). Assists with inventorying galley equipment and utensils, reporting discrepancies to the Chief Cook. Demonstrates proficiency in the use of all equipment located in the galley and food service areas and be proficient in its operation and safe handling. Adhere to all principles of safety, sanitation procedures; including procedures for thawing frozen foods, storing leftovers and unused products, product shelf life; and standards of personal hygiene.

Comprehend, carry out, and relay oral written instructions with normal supervision.

Everything in this position description is considered to be an essential function of this position.

Perform other duties as assigned.

REQUIREMENTS

Minimum Eligibility Requirements:
Must be a United States citizen of at least 18 years of age and possess and maintain:
  1. U.S. Passport with a minimum of seven months of expiration date.
  2. Transportation Worker Identification Credential (TWIC) and/or Department of Defense (DOD) Common Access Card (CAC) with a minimum of ten (10) months remaining of expiration.
  3. United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten months remaining of expiration date.


Position Specific Requirements:
  1. MMC endorsed as: Ordinary Seaman, Wiper or Stewards Department (FH)
AND
Must have at least six months of specialized experience in at least one of the following. (Specialized experience includes assisting in the preparation and production of menu items and inventorying galley equipment and utensils.)
  1. Six Months (6 Months) of cumulative service as a CIVMAR Temporary Assistant Cook or a Supply Utilityman that has MSC Salad Utilityman experience. The six months Temporary Assistant Cook or Supply Utilityman must have been within five years from closing date of this announcement. AND
            Successful completion of the Introduction of Food Service course.
            PLUS one of the following:
               Current Armed Forces Food Safety/Sanitation Supervisor Course OR Current Annual 4-hour Sanitation course.
    OR
  2. Previous military experience in Culinary Pay grade E-3 or above with at least one Culinary tour of not less than 6 months in a Food Production Capacity. Military Service must have recency within the past five years from closing date of this announcement. AND
           Successful completion of the Military Service Food Production Course.
           PLUS one of the following courses:
               Current Armed Forces Food Safety/Sanitation Supervisor Course OR Current Annual 4-hour Sanitation course.
    OR
  3. A current Certification as an Certified Culinarian or higher from the American Culinary Federation (ACF).


10-Point Veterans can apply online at any time