Jul 27, 2020

Assistant Cook

$30,000 - $40,000 yearly
  • Military Sealift Command
  • Norfolk, VA, USA
Full-Time Restaurant - Food Service

Job Description


The Assistant Cook is a Civil Service Mariner (CIVMAR) employed by the Navy to serve the Military
Sealift Command (MSC) onboard naval auxiliaries and hybrid-manned warships worldwide, in peace and
war. MSC exists to support the joint warfighter across the full spectrum of military operations.
MSC provides on-time logistics, strategic sealift, as well as specialized missions anywhere in the
world, in contested or uncontested environments.

MAJOR DUTIES AND RESPONSIBILITIES:

Incumbent is directly responsible to assist the Chief Cook in the efficient operation of the
galley/kitchen as assigned. Assist in the preparation and production of menu items as directed,
using progressive cooking techniques, healthy heart guidelines and approved recipes and
instruction. (This includes food presentation in accordance with Armed Forces Recipe Service
(AFRS) and local recipes, and following instructions on the NAVSUP 1090). Assists with
inventorying galley equipment and utensils, reporting discrepancies to the Chief Cook.

Demonstrates proficiency in the use of all equipment located in the galley and food service areas and be proficient in its operation and safe handling.
Adhere to all principles of safety, sanitation procedures; including procedures for thawing frozen
foods, storing leftovers and unused products, product shelf life; and standards of personal
hygiene.

Everything in this Position Description is considered to be an essential function
performs other duties as assigned.

Occupations

Food Preparation-Cooking  

States

VA  

Salary

$35,485.00

Security Clearance

NO Security Clearance

Job Requirements

Must be a United States citizen of at least 18 years of age and possess and maintain a valid:
1. U.S. Passport with a minimum of seven (7) months
remaining of expiration date.
2. Transportation Workers Identification Card and/or Department of defense (DOD) Common Access Card (CAC) with a minimum of ten (10) months remaining from expiration date.
3. United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC)endorsed: Ordinary Seaman, Wiper, Stewards Department (FH) with a minimum of ten (10) months remaining of expiration date.
4. USCG Medical Certificate (w/o limitations/restrictions on Food Handling).
AND
Must have at least six months specialized experience. Specialized experience includes assisting in the preparation and production of menu items and inventorying galley equipment and utensils. Must have related experience in at least one of the following areas:
a. Six Months (6 Months) of cumulative service as a CIVMAR Temporary Assistant Cook or a Supply Utilityman that has MSC Salad Utilityman experience. The six months Temporary Assistant Cook or Supply Utilityman must have been within five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity.
(1) Must have successfully completed Introduction to Food Service course.
AND either one of the following:
(a) Current U.S. Armed Forces Food Safety/Sanitation
3
Supervisor, OR
(b) Current Annual 4 hour Sanitation Course.
OR
b. Previous U.S. military experience in Culinary Pay grade E-3 or above with at least one Culinary tour of not less than 6 months in a Food Production Capacity.
U.S. military service must have recency within the past
five years from closing date of this announcement. The
candidate may exceed this five year requirement if
continuously employed in a food service capacity. Must
have successfully completed the following courses:
(1) U.S. Military Service Food Production Course.
AND either one of the following:
(a) Current U.S. Armed Forces Food Safety/Sanitation Supervisor, OR
(b) Current Annual 4 Hour Sanitation Course.
OR
c. A current Certification as a Certified Culinarian or higher from the American Culinary Federation (ACF).
OR
d. Graduate of an accredited culinary academy/school and has completed Serv-Safe Principles.
OR
e. Commercial cooking experience of at least six months and has completed Serv-Safe Principles.
(*)Commercial Experience must be on official letter head, form, or evaluation from current or previous employer that describes experience related to these duties. Document must include company name, applicant’s name, and name with signature of company/agency official.


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