Line Cook

Line Cook at Navy Region Naval District Washington Fleet and Family Readiness (FFR)

This position assists in the preparation of food products, obtains necessary ingredients and cleans food‑preparation equipment, utensils, and work areas.

• Assists cooks in their tasks
• Obtains necessary products and small equipment items required for food preparation
• Carefully follows standard recipes while preparing all assigned items
• Follows manufacturers' instructions when operating food production and serving equipment
• Consistently uses safe and sanitary food handling practices, including personal hygiene
• Returns soiled food preparation utensils and other small wares to the proper areas
• Maintains a clean work station, including equipment used for food preparation tasks
• Collects food and beverage products and small wares required for item preparation
• Carefully follows standard recipes while preparing assigned items for banquet service
• Assists in plating food items for service
• Uses correct measuring devices and follows recipes
• Handles leftover food items as instructed by the sous chef
• Cleans banquet preparation and serving equipment
• Cleans assigned work station areas
• Maintains accurate records of food supplies, freezer/fridge temperatures
• Ensures stock rotation, assists in ordering stocks, checking deliveries, spending and validating stocks as required by the Garde Manager Chef or Sous Chef
• Performs other tasks assigned by the Garde Manager Chef or Sous Chef

Work requires continual standing and walking, frequent stooping, reaching, pushing and pulling, bending, lifting or moving objects up to 40 lbs unassisted, and occasionally over 40 lbs with assistance.

• Must obtain and maintain a security clearance; requires age 18 or older
• Males born after December 31, 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required
• Probationary period:
  Full‑time and part‑time employees serve a one‑year probationary period; flexible employees are employed based on business need
• Must understand and communicate in English
• Must complete an Occupational Health screening for this position

• Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience
• Minimum of 6 months in a culinary role; line cook experience preferred
• Knowledge of food service equipment and proper storage techniques (FIFO)
• Ability to follow procedures and standardized recipes
• Experience as a short‑order, banquet cook, and/or prep cook

Note:

Failure to provide the required information may result in loss of consideration and elimination from the selection process. Applications received after Noon on the closing date listed above will not be considered. Some positions have special requirements; selection is tentative pending satisfactory completion of said requirements. Applicants may need to provide proof of education, complete a pre‑hire health screening, etc. All selections are contingent on satisfactory employment reference checks.

We are an E‑Verify participant and the selectee will be required to submit a federal government background check. As a condition of employment, the selectee will participate in direct deposit as specified in the negotiated agreement. Occupants must maintain privacy of official work information and demonstrate highest ethical conduct. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non‑merit factors.

Reasonable accommodations are provided to applicants with disabilities; if required, contact the office collecting applications.

Medical Insurance, Dental Insurance, Life Insurance, Long Term Disability, Health Savings Account, Flexible Spending Account, Retirement, 401K, 401K Roth, 401K Loan, Vacation and Sick Leave Accrual.

Entry level

Full‑time

Management and Manufacturing

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