Line Cook

Commander, Navy Installations Command • Annapolis, MD

3d • Onsite

About The Position

The Line Cook position is located in the U.S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining and Hospitality, in Annapolis, Maryland. NAFI generates its own funds through its operations and is not funded by Congress. The Line Cook assists with food preparation, obtains ingredients, and cleans food-preparation equipment, utensils, and work areas.

Requirements

• Experience performing culinary duties that provide the ability to perform the job, such as food preparation, following standardized recipes, cleaning workstations and kitchen equipment, inspecting goods for freshness, stock rotation, and plating 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 obtain and maintain a security clearance; applicants must be at least 18 years old.
• Males born after December 31, 1959, must be registered for Selective Service.
• Verification of eligibility to work in the United States is required.
• Must be able to understand and communicate in English.
• Must complete an occupational health screening for the position.
• Must participate in Direct Deposit.
• Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.
• Work requires continual standing and walking; frequent stooping, reaching, pushing, pulling, and bending; frequent lifting or moving of objects up to 40 pounds unassisted; and occasional lifting or moving of objects over 40 pounds with lifting devices or assistance from other workers.

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 products and small equipment needed 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 work station and food-preparation equipment.
• Collect food, beverage products, and small wares needed for preparation.
• Assist with plating food items for service.
• Handle leftover food items as instructed by the sous chef.
• Clean banquet preparation and serving equipment, as well as assigned work areas.
• Maintain accurate food-supply records and freezer and refrigerator temperature records.
• Ensure stock rotation; assist with ordering stock, checking deliveries, and checking stock spending and value as required.
• Perform other appropriate assigned tasks.

Benefits

• Medical, dental, life, and long-term disability insurance
• Health Savings Account (HSA)
• Flexible Spending Account (FSA)
• Automatic retirement enrollment, 401(k), Roth 401(k), and 401(k) loan options
• Paid vacation and sick leave accrual
• Possible shift differential pay
• Sunday premium pay
• Daily or weekly overtime pay
• Holiday pay
• Pay/step increases
• Comprehensive federal employee benefits package; eligibility depends on position type

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed