Positions at MSC

Assistant Cook


Salary: $34,745

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

  1. Must be a valid United States citizen of at least 18 years of age and possess and maintain valid:
    • U.S. Passport with a minimum of seven (7) months remaining before expiration date;
    • United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten (10) months remaining before expiration date.
  2. MMC endorsement(s): Food Handler (FH).
  3. Must have at least six months of specialized experience.  Specialized experience includes assisting in the preparation and production of menu items and inventorying galley equipment and utensils.  Must have related experience in at least one (1) of the following areas:
    • — 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 to Food Service course.
      — AND one (1) of the following:

      • Armed Forces Food Safety/Sanitation Supervisor Course; OR
      • Current Annual 4 hour Sanitation Course.
    • — 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 the Military Service Food Production course.
      — AND one (1) of the following:

      • Armed Forces Food Safety/Sanitation Supervisor Course; OR
      • Current Annual 4 Hour Sanitation course.
    • A current Certification as an Certified Culinarian or higher from the American Culinary Federation (ACF).