Line Cook #26-080

Naval Academy Business•Annapolis, MD

4d•Onsite

About The Position

The Line Cook works in the U.S. Naval Academy’s Non-Appropriated Fund Instrumentality, Naval Academy Business Services Division Retail Dining and Hospitality, in Annapolis, Maryland. The role assists with food preparation, gathers ingredients and small equipment, and cleans food-preparation equipment, utensils, and work areas. The position supports cooks and prepares and plates assigned items according to standardized recipes and safe food-handling practices. The position supports a seven-day-a-week operation and requires open availability for day, evening, weekend, and holiday shifts. It has a set schedule, with flexible scheduling available, and is scheduled for 35–40 hours per week. Applicants must be able to understand and communicate in English, complete an occupational health screening, participate in direct deposit, and maintain the privacy of official work information and high ethical standards. A secret security clearance must be obtained and maintained, which requires the employee to be at least 18 years old. Full-time employees must complete a one-year probationary period.

Requirements

Experience performing culinary duties that demonstrate the ability to prepare food, follow standardized recipes, clean workstations and kitchen equipment, inspect goods for freshness and stock rotation, and plate food.
Experience in a culinary role.
Knowledge of and experience using food-service equipment.
Experience with proper food-storage techniques such as FIFO.
Ability to follow kitchen procedures and standardized recipes.
Must be able to understand and communicate in English.
Must obtain and maintain a secret security clearance; requires being at least 18 years old.
Males born after December 31, 1959 must be registered for Selective Service.
Must complete an occupational health screening and participate in direct deposit.
Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.
Must have open availability for day, evening, weekend, and holiday shifts.
Work involves continual standing and walking and frequent stooping, reaching, pushing, pulling, and bending; frequently lift or move objects up to 40 pounds unassisted and occasionally move objects over 40 pounds with lifting devices or assistance.

Nice To Haves

Line cook experience is preferred.
ServSafe certification is preferred.
Experience as a short-order cook, banquet cook, and/or prep cook.

Responsibilities

Assist cooks with their tasks.
Obtain ingredients, products, and small equipment required for food preparation.
Follow standard recipes and use correct measuring devices when preparing assigned items.
Follow manufacturers’ instructions when operating food-production and serving equipment.
Use safe and sanitary food-handling practices, including proper personal hygiene.
Return soiled food-preparation utensils and small wares to the proper areas.
Maintain a clean workstation and food-preparation equipment.
Collect food, beverage products, and small wares needed for item preparation.
Assist with plating food items for service.
Handle leftover food items as instructed by the sous chef.
Clean banquet-preparation equipment, serving equipment, and assigned work areas.
Maintain accurate records of food supplies and freezer and refrigerator temperatures.
Rotate stock and assist with ordering stock, checking deliveries, and reviewing stock spending and value as required.
Perform other appropriate assigned tasks.