COOK, NA-04/05/RFT, CAMP FOSTER (OCEAN BREEZE)

MINIMUM REQUIREMENTS:

To be hired at NA4, Candidate must meet the following requirements:

1. Working knowledge of the method and procedures relating to food preparation and the skills to apply such information to cook a limited variety of prepared foods or short order foods, requiring little or no processing.
2. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings.
3. Basic knowledge of sanitation procedures.
4. Must be able to obtain a Food Handler's Certificate.
5. Must be able to lift and carry objects up to 40 lbs independently and objects over 40 lbs with assistance.
6. Must be able to accommodate flexible work schedule to include weekends, holidays, and night time.
7. Ability to follow English oral and written food service instructions, e.g., food labels, recipes, menus, and schedules.

If hired at NA4: 
Employee will perform simple cooking tasks by preparing and cooking items requiring little or no processing by direction of higher grade Cook.  Assists higher grade Cooks by performing the simpler tasks involved in the cooking of meat, fish, poultry, vegetables, farinaceous foods, soups, sauces, gravies and related dressing and garnishes. Receives instructions in the performance of more difficult food preparation operations and tasks.

To be promoted to the target grade NA-5, the incumbent must be able to perform all the duties in this PD, be able to prepare varieties of menu items independently.  Incumbent must complete all necessary trainings and be recommended by the supervisor to promote to the target grade without competition.

To be hired at NA5

In addition to meet the all of basic requirements above, candidate must also meet the following requirements:

1. Working knowledge and experience in cooking a variety of meals for such facility as restaurants, clubs or hotels. 
2. Ability to cook food in large quantities.
3. Knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food.
4. Knowledge of food service equipment sufficient to operate and clean electrical food choppers, slicers, shredders, grinders and mixers and ability to work safely, i.e., use knife properly to avoid cuts, be alert to open jets or escaping gas when grilling.
5. Knowledge of principles of food spoilage, food borne illness and food safety and ability to evaluate a variety of raw and cooked food items to ascertain their freshness.

This activity is a Drug-free workplace.  The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated.  Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.