Cook - Shenanigan's, PMRF - Commander, Navy Installations Command

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. Skills and Knowledge of the Position: Thorough knowledge of all the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes. Knowledge of procedures related to coking in large quantities. Skill to overcome practical production problems; evaluate final food products, and initiate corrective action. Ability to expand and modify recipes and to develop standardized recipes for quantity cooking. Skill in the operations, breakdown, and cleaning of food service equipment used in large quantity of food production. Ability to organize and coordinate work of lower graded employees. The Duties of this position include but are not limited to: Incumbent independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at difference levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available. Plans, regulates, and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Prepares a variety of menu items using several different and complex methods of engaged in a variety of standard cooking operations. Performs other related duties as assigned.