Cook

Seniority level

Entry level

Part-time

Management and Manufacturing

• 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 the use of packaged mixes.
• Makes a variety of dessert items such as baked Alaska, crepes, and mousses.
• Adjusts standardized recipes for the number of servings required in large quantity cooking. Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety.
• Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings.
• Carves vegetables and fruits as garnishes for food platters and dishes.
• Maintains rotation of food inventories to prevent spoilage.
• May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files.
• Receives work assignments orally and in writing from supervisor or higher-level cook.
• Plans, coordinates, and times assignments to assure food items are prepared on time and are at the proper temperature.
• Makes judgments about necessary recipe modifications.
• Performs other related duties as assigned.

Required to lift or move objects weighing up to 40 pounds on a frequent basis (utensils or containers of food) as well as stand and walk constantly; on occasion lifts items over 50 pounds, e.g., pans of meat.

Exposed to warm and noisy kitchens, steam, fumes, and cooking odors; danger of falling on freshly mopped floors; burns from steam or hot foods; cuts from knives; shocks from electrical machines; and extremes in temperatures.

• Must meet Federal Employment suitability requirements and successfully complete background investigation.
• Must successfully pass the E‑verify employment verification check.
• Must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I‑9.
• May be required to pass pre‑employment examinations.
• A valid State driver's license is required to operate motor vehicles.
• Must have salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer.
• Must currently reside within a 50‑mile radius of the hiring base.
• Irregular working hours may be required to include early shift, late shift, evenings, weekends, and holidays when the need arises.
• Must be willing and able to work a flexible work schedule.

• One year of specialized experience directly related to the duties described above, equivalent to the next lower level in the normal line of progression.
• Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food.
• Working knowledge of the planning process involved in cooking an entire meal, including different preparation methods, timing, and scheduling.
• Ability to evaluate a variety of raw and cooked food items to ascertain their freshness.
• Knowledge of standard formulas used in yield testing and food safety principles.
• Practical knowledge of inventory and sanitation requirements for ordering, issuing, and storing food items.

The Department of the Navy is an Equal Employment Opportunity Employer. Applicants are assured of equal consideration regardless of race, color, national origin, religion, sex, age, mental or physical disability, genetic information, marital status, political affiliation, sexual orientation, or any other non-merit factor. Employers provide reasonable accommodations to applicants with disabilities. For assistance, email _NAF_EEO.