Chief Cook

Salary: $40,114

Duties

The Chief Cook is under the direct supervision of the Chief Steward/Steward Cook, if assigned.

The Chief Cook is responsible for overseeing the general operation of the galley; utilizing Healthy Heart guidelines, approved recipes, instructions and progressive cooking techniques in the execution of the daily preparation sheet (NAVSUP 1090); and maintenance of sanitary standards within the Galley.

Ensures that every precaution is taken to prevent contamination of food, including proper thawing techniques, and inspection of all food before preparation and serving.

Ensures that all subsistence items, supplies, and equipment in the galley is maintained in a neat and orderly mannerIAW NAVSUP P-486.

The Chief Cook shall ensure that the “Breakout” of provisions necessary for the production of all meals is correctly inventoried and recorded and that leftovers and unused products are correctly stored and labeled.

The Chief Cook is responsible for requisitioning and preparing all meals and managing provisions once they are delivered to the galley, including ordering and returning unused food items to the bulk storeroom using the Food Item Request/Issue Document NAVSUP 1282.

The Chief Cook is responsible for the immediate supervision and job performance of personnel involved in food preparation, production and presentation of meals, to include ensuring that dining areas, salad bar, dessert bar, beverages, and condiments are set prior to the beginning of each meal and ensuring sanitation standards and personal hygiene are maintained at all times and IAW NAVMED P-5010 guidelines.

Supervise all galley personnel in the maintenance and sanitation of galley areas and equipment, including decks, sink and grease traps, ranges, hoods, grills, ovens, serving surfaces, storage areas, deep fat fryers, mixing machines, utensils, dishwashing areas, etc.

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

Performs 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; AND
    • 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 one of the following specialized experience.  Specialized experience is defined as possessing one of the following:
    1. — Two years (24 months) of cumulative service as a CIVMAR Permanent Cook Baker or Temporary Chief Cook.  The two years Cook Baker or Temporary ChiefCook must have been within five years from closing date of this announcement. — AND Successful completion of both of the following:
      • MSC Advanced Culinary Course;  AND
      • MSC Baking Techniques Course.

      — AND one (1) of the following:

      • Armed Forces Food Safety/Sanitation Supervisor Course;  OR
      • Current Annual 4 hour Sanitation Course.
    2. — Previous military experience in Culinary (Pay grade E-6 or above with at least one Culinary tour of not less than 24 months in a Lead Foodservice Production Capacity.  The military service must have been within five years from closing date of this announcement.
      — AND Successful completion the Military Service Food Production course.
      — AND one of the following:

      • Armed Forces Food Safety/Sanitation Supervisor Course; OR
      • Current Annual 4 Hour Sanitation course.
    3. — A current Certification as a Chef De Cuisine or higher from the American Culinary Federation (ACF).