Cook

Summary The Line Cook assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas. This 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, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. Responsibilities Assists cooks in their tasks Obtains necessary products and small equipment items required for food preparation Carefully follows standard recipes and uses correct measuring devices while preparing all assigned items Follows manufacturers' instructions when operating food production and serving equipment Consistently uses safe and sanitary food handling practices, including those related to personal hygiene Returns soiled food preparation utensils and other small wares to the proper areas Maintains a clean work station, including equipment used for food preparation tasks Collects food and beverage products and small wares required for item preparation Assists in plating food items for service Handles leftover food items as instructed by the sous chef Cleans banquet preparation equipment, serving equipment, and assigned work station areas Maintain accurate records of food supplies, and freezer / fridge temperatures Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required Performs other appropriate tasks assigned. Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers. Requirements Conditions of Employment Qualifications In order to meet the basic requirement of the Cook position, NA-7404-04, you must meet the following: Experience performing culinary duties that have given you the ability to perform the duties of this position, which may include, but are not limited to: food preparation, following standardized recipes, cleaning workstation and kitchen equipment, inspecting goods for freshness and stock rotation, plating food, etc. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: Experience in a culinary role. Line cook experience is preferred. Knowledge of and experience using food service equipment. Experience with proper storage techniques like "FIFO". ServSafe certification is preferred. Ability to follow kitchen procedures and standardized recipes. Experience as a short order, banquet cook, and/or prep cook. Education Additional Information This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to embark on our journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation. We are seeking skilled and dedicated Line Cooks to cover 6-8-hour shifts in mornings and/or evenings, including Weekends and Holidays, to support a 7 day a week operation. Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case-by-case basis.