Cook Baker
Announcement opens continuously from 10/01/2024, with periodic cut-offs.
Average Annual Salary: $109,346+ $8,573 BONUS
This is the average annual salary not the base pay featured in the job opportunity announcement. All calculations include CIVMAR total take-home pay (including overtime, penalty, etc.).
DUTIES
$8,144 recruitment incentive is authorized for eligible selectees. Actual amount is calculated as 10% of base pay. Incentive is paid as a lump sum at the beginning of employment with the Command, and requires a 2-year service agreement. CIVMAR (VEOA) candidates and Annuitants selected for employment as Cook Baker are not eligible for recruitment incentives.
The Cook Baker is a Civil Service Mariner (CIVMAR) employed by the Navy to serve the Military Sealift Command (MSC) onboard naval auxiliaries and hybrid-manned warships worldwide, in peace and war. MSC exists to support the joint warfighter across the full spectrum of military operations. MSC provides on-time logistics, strategic sealift, as well as specialized missions anywhere in the world, in contested or uncontested environments.
The Cook Baker is responsible for the timely preparation and production of all bakery items. Additionally, he/she is responsible for the preparations and production of menu items in accordance with progressive cooking techniques and healthy heart guidelines, utilizing the daily productions sheets and approved recipes. Incumbent is responsible for the cleanliness and maintenance of the bakeshop and associated areas and in the efficient overall operation of the galley/kitchen. Incumbent shall assist the Chief Cook and perform the following duties:
If assigned to T-ARS, ESB, and T-EPF the Cook Baker duties will encompass working independently preparing meals for certain periods of time.
BAKERY PRODUCTION: Prepare all bakery items in accordance with the daily production sheet (NAVSUP 1090), utilizing the MSC 35 day cycle menu or locally approved recipes as directed by supervisor(s).
Food Production: Prepare all menu items in accordance with the daily production sheet (NAVSUP 1090), utilizing the MSC 35 day cycle menu or locally approved recipes as directed by supervisor(s).
FOOD SERVICE EQUIPMENT OPERATION: Carefully inspect all baking equipment prior to use and report to the Chief Cook any necessary repairs and replacements of baking equipment and utensils. Assists in taking inventory of galley equipment and utensils, adhere to all principles of safety and report any accidents immediately.
SANITATION AND SAFETY: Carefully inspect all ingredients prior to use. Ensure subsistence items, supplies and equipment are maintained in a neat, orderly and sanitary manner.
Assist in the proper care of perishable leftovers and in wrapping, labeling and refrigerating all usable leftovers and unused provisions.
Assist in the cleaning and upkeep of the bakery areas and equipment; disposal of trash and garbage in accordance with environmental regulations; and cleaning and sanitizing garbage containers, lining them with plastic bags and covering when not in use.
If assigned to T-AH, EPF, T-ATF the Cook Baker duties will encompass working independently preparing meals and bakery items for certain periods of time.
If assigned to the west coast vessels, the Cook Baker duties will encompass the preparation of breakfast food and bakery items.
Adhere to all sanitation procedures and personal hygiene standards IAW NAVMED P-5010. Ensure continuing application of and compliance with Equal Employment Opportunity (EEO) laws, regulations and policies.
REQUISITIONING OF ITEMS: Requisition and receive all bakery items needed for the daily preparation of the bakery menu products and ensure that all items are properly recorded and stored.
Everything in this Position Description is considered to be an essential function of this position.
Performs 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:
- U.S. Passport with a minimum of seven months remaining of expiration date.
- Transportation Worker Identification Credential (TWIC) and/or Department of Defense (DOD) Common Access Card (CAC) with a minimum of ten months remaining from expiration.
- United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten months remaining of expiration date.
- USCG Medical Certificate (w/o limitations/restrictions on Food Handling).
Position Specific Requirements:
- MMC endorsed as: Ordinary Seaman, Wiper or Stewards Department (FH)
AND
Specialized experience. Specialized experience is defined as possessing at least one of the following:
• One year (12 months) of cumulative service as a CIVMAR permanent MSC Second Cook or Temporary MSC Cook/Baker. The one year of permanent Second Cook or Temporary Cook/Baker must have been within the past five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity.
(1) Must have successfully completed MSC Baking Techniques course AND one of the following:
(a) Current U.S. Armed Forces Food Safety/Sanitation Supervisor Course, OR
(b) Current Annual 4 Hour Sanitation Course.
OR
• Previous U.S. military experience in Culinary (Pay grade E-5 or above) with at least one Culinary tour of not less than 12 months in a Bakery Production Capacity. Military Service must be within the past five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity.
**AND ** successful completion of the following courses:
(1) U.S. Military Service Food Production Course, AND either one of the following:
(a) Current U.S. Armed Forces Food Safety/Sanitation Supervisor Course, OR
(b) Current Annual 4 Hour Sanitation Course.
OR
• Current Certification as a Certified Working Pastry Chef or higher from the American Culinary Federation (ACF).
OR
• Commercial baking experience of at least one year (documented) and current annual 4 hour sanitation training.
OR
• A graduate of an accredited culinary academy/school and has completed Serv-Safe sanitation principles.
Documented Experience must be on official letter head, form, or evaluation from current or previous employer that describes experience related to these duties. Document must include company name, applicant’s name, and name with signature of company/agency official.