Cook

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

Summary: Prepares and cooks a variety of menu items including regular and special entrees and dessert items.

Works alone or with a higher‑grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without packaged mixes. Makes dessert items such as baked Alaska, crepes, and mousses. Adjusts standardized recipes for large‑quantity cooking, maintains temperature control, prepares cold food platters, mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings.

Carves vegetables and fruits as garnishes. Maintains food inventory rotation. May assist management with purchasing, menu pricing, yield tests, ordering, and food production worksheets from computerized recipe files. Performs other related duties as assigned.

• Hours may vary, including split days off, evenings, weekends, and holidays; early, late, and weekend/holiday work may be required.
• Successful completion of the E‑Verify employment verification check; discrepancies must be resolved.
• Successful completion of a National Agency Check or equivalent background screening.
• From May 7, 2025, non‑affiliated individuals must present a REAL ‑compliant driver’s license or another acceptable form of identification to access CNRMA installations.

Expressions of experience and knowledge, skills, and abilities (KSAs) related to the position. Applicants should detail their experience level and KSAs specifically:
Basic knowledge of food‑preparation principles; understanding of physical changes during cooking; planning and scheduling entire meals with varied preparation methods; evaluation of raw and cooked food for freshness; knowledge of yield testing formulas; understanding of food spoilage, food‑borne illness, and food safety; practical knowledge of ordering, issuing, and storing food items in inventory and sanitation compliance.

Receives work assignments orally and in writing from supervisor or higher‑level cook. Plans, coordinates, and times assignments to ensure food items are prepared on time and at proper temperature. Makes judgments about necessary recipe modifications. Physical effort:
Lifts or moves objects up to 40 lb frequently; may lift over 50 lb occasionally. Must stand and walk constantly.

Exposed to warm, noisy kitchen environment, steam, fumes, cooking odors, risk of slipping on mopped floors, burns from steam or hot foods, cuts from knives, electrical shocks, and extreme temperatures.

This position has no minimum education requirement.

Selectee may be required to complete a one‑year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. Salary depends on experience and education. This announcement may fill additional vacancies within 60 days of issuance of selection certificate. Spouse preference may apply if the applicant is a spouse of an active duty military member and submits current PCS orders.

Executive Order 12564 requires a Federal workplace free of illegal drugs. All Federal employees must remain drug‑free; use of illegal drugs will result in penalties. Selective Service Requirement:
Male individuals born after December 31, 1959, who are at least 18 years old must register with the Selective Service System unless exempted; failure to register will prevent employment consideration.