Positions at MSC

Cook / Baker

Salary: $33,921

Duties

The Cook Baker is responsible for the timely preparation and production of all bakery items. Incumbent is responsible for the cleanliness and maintenance of the bakeshop and associated areas and in the efficient operation of the galley/kitchen. Incumbent shall assist the Chief Cook and perform the following duties:

Prepare all bakery items in accordance with the daily production sheet (NAVSUP 1090), utilizing the Armed Forces Recipe Cards or locally approved recipes as directed by supervisor(s).

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.

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 galley 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.

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.

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. Must be able to effectively use applicable shipboard software applications.

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 (1) of the following:
    1. — One year (12 months) of cumulative service as a CIVMAR permanent Second Cook or Temporary Cook/Baker. The experience as permanent Second Cook or Temporary Cook/Baker must have been within five (5) years from the closing date of this announcement. The candidate may exceed this five (5) year requirement if continuously employed in a food service capacity.
      — AND Successful completion of both of the following courses:

      • MSC Baking Techniques
      • MSC Basic Culinary Course.

      — AND one (1) of the following:

      • Current Armed Forces Food Safety/Sanitation Supervisor Course,  OR
      • Current Annual 4 hour Sanitation Course.
    2. Previous 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 have been within five (5) years from closing date of this announcement. The candidate may exceed this five (5) year requirement if continuously employed in a food service capacity.
      — AND Successful completion the Military Service Food Production course.
      — AND one of the following:

      • Current Armed Forces Food Safety/Sanitation Supervisor Course, OR
      • Current Annual 4 Hour Sanitation course.
    3. Current Certification as an Certified Working Pastry Chef or higher from the American Culinary Federation (ACF).
    4. — Commercial baking experience of at least 1 year (documented)
      — AND Current annual 4 hour sanitation training.
    5. A graduate of an accredited culinary academy/school and has completed Serv-Safe sanitation principles.