This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/job/503731600. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.
Morale, Welfare and Recreation provides Sailors and their families the finest facilities, programs and activities to meet their recreational and social needs, encouraging individual values, aids retention, and provides the physical, mental and social needs of a mobile Navy.
This position is located at Vista Point Club, Naval Station Norfolk in Norfolk VA.
Learn more about this agency06/28/2018 to 07/09/2018
$20 - $24 per hour
NF 04
1 vacancy in the following location:
Not required
No
Permanent
Full-time - Full Time
Yes
VA-18-14650
503731600
Major Duties
Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Knows special events that will affect normal operations; holiday and seasonal variables' popularity of various meals and operation goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions. Develops menu in consultation with Club Manager using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Coordinates with the Club Manager in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation. Develops new and creative menus and existing menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Develops and standardizes recipes. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking (seasons as appropriate, etc.). Prepares of directs the preparation of complex salads and desserts. Determines patrons size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability. Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. In this regard, supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuff to ensure economical, efficient and profitable food service. Designs and provides training for all food service workers which includes cooks, food service workers and wait staff. Estimates consumption of and places orders for foodstuff and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuff and galley operating supplies.
Performs other related duties as assigned.
Supervisory Statement
Hires, trains, coordinates and evaluates kitchen staff to include Cook Leaders, Cooks and all Food Service Workers.
PLEASE READ THIS VACANCY ANNOUNCEMENT IN ITS ENTIRETY TO ENSURE ALL REQUIREMENTS ARE ADDRESSED IN YOUR APPLICATION PACKAGE.
KEY REQUIREMENTS/CONDITIONS OF EMPLOYMENT
You must be a US Citizen.
Males must be registered or exempt from Selective Service. http://www.sss.gov
Selectee must be determined suitable for federal employment.
Selectee may be required to successfully complete a probationary period.
Selectee is required to participate in the direct deposit pay program.
A favorable background is a requirement of this position. Failure to obtain and maintain a favorable background may result in the withdrawal of the position offer or removal.
Factor Statements
Skills Required by the position
Must have a minimum of five (5) years’ experience, three (3) general and (2) two specialized. A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred, however equivalent training and experience is acceptable. Must have the skill to work under pressure and be able to supervise and train staff in preparing and serving food, storeroom operations, laundry and bakery operations/services. Knowledge and ability to prepare a variety of pertinent reports and records. Skill to plan, establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting. Sophisticated knowledge of dietetics and menu planning and pricing. Detailed knowledge of the superior ability to prepare a broad range of food including institutional lunches; deli salads; sandwiches, etc., family dining fare; Mexican and other ethnic foods; seafood and other buffets; pizza; bakery products; and banquets for large groups (200-600+). Knowledge of the characteristics for various raw and cooked foods, to judge the product by color, consistency, temperature, odor and taste. Knowledge of the standards of personal cleanliness and hygiene, in addition to food services sanitation practices and procedures, OSHA safety regulations and the ability to exercise continuous safety control of all operating machinery in the kitchen, dining room and bar areas. Knowledge and ability to inspect facilities, purchasing and equipment for cleanliness and physical condition.
Supervisory Controls
Works under the administrative supervision of the Club Manager, who broadly defines the program mission and function; informs incumbent of the overall status of operations, problems, etc. and reviews performance in terms of compatibility with overall management and club objectives and compliance with legal and regulatory requirements. The incumbent, as a recognized expert, is responsible for planning and carrying out assignments, resolving most conflicts, coordinating work with others as necessary and interpreting policy on own initiative in terms of established objectives, keeping the supervisor informed on progress, potentially controversial matters of far-reaching implications.
Guidelines consist of DoD Navy policies and club management regulations and SOP's. The incumbent uses own initiative in assisting and advising the various food activity managers.
Work involves inspecting premises and employees for compliance with sanitation and personal hygiene standards. Responsible for the maintenance and cleanliness of the gallery, its equipment, dishwashing tasks; directing subordinates cleaning galley utensils, refrigerators, stoves, work, tables, storage areas, equipment, etc. Inspects work in progress and upon completion for compliance with directions. Resolves working problems and takes necessary corrective action to overcome delays resulting from such causes as supply shortages or equipment breakdown. Maintains work records and reports as required. Work involves coordinating, supporting and ensuring operation efficiency of all food operations. Work requires the incumbent to select and use many different and unrelated techniques and methods. The incumbent makes recommendations concerning all aspects of food management, preparation, pricing, purchasing, receiving, storage and of menu development and pricing.
Scope and Effect
The incumbent’s professional ability in carrying out assigned responsibility is directly measured by the profit/loss margin on the clubs financial statement.
Personal Contacts and Purpose of Contacts
Contacts are with personnel, management, subordinates and patrons of the club facility, vendors and the general public for the purpose of obtaining/exchanging information, problem resolution and service.
Physical Demands and work Environment
Physical activities include, but are not limited to extensive standing, walking, bending, turning, stooping, twisting, reaching, pushing, pulling and light lifting. Some activities are prolonged in nature. The employee will, at times, lift up to 45 pounds unassisted, heavier items are with assistance. The position is exposed to extreme temperatures due to steam and heat from cooking and dishwashing, walk-in refrigerators/freezers, storage and dining areas. Majority of work is performed in a galley setting and is subject to noise. The employee is subject to minor cuts, bruises and burns.
Special Requirements
As a condition of employment, the employee must be able to obtain a Health Card prior to first day of work. Afterwards, must be able to successfully pass a Food Handlers Sanitation course, thereafter to be updated and maintained annually. This position is subject to an irregular tour, which may include weekends, holidays and seasonal work.
We utilize E-Verify to confirm selectee’s eligibility to work in the United States.
Salary is dependent on experience and/or education.
For positions requiring travel more than twice per year, selectee may be required to obtain and maintain in good standing a Government-issued Travel Card for official government travel purposes.
The Department of the Navy (DON) is an Equal Employment Opportunity Employer. Applicants are assured of equal consideration regardless of race, color, national origin, religion, sex, age, mental or physical disability, genetic information, reprisal, marital status, political affiliation, sexual orientation, or any other non-merit factor. This agency provides reasonable accommodations to applicants with disabilities. Applicants with disabilities who believe they may require reasonable accommodations should email their request to nsapplications@nhr-ma.com to ensure proper consideration is given. The decision on granting reasonable accommodation will be on a case-by-case basis.
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 Sailors, their family members, and all other customers have a right to a reliable and productive Federal workforce.
You will be evaluated for this job based on how well you meet the qualifications above.
All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skill, and ability, related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of knowledge, skills, and abilities will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.
USAJobs Resume
Proof of education (transcripts/copy of degree/high school diploma), if applicable to position requirements.
If claiming Veteran’s Preference, a legible copy of DD-214 (page 4) as well as any other supporting documentation (disability, proof of service, SF-15, etc). is required.
If claiming Military Spouse Preference, a copy of sponsor's orders is required for NF-03 and below or equivalent.
If claiming Department of Defense (DOD) Non-appropriated Fund (NAF) Business Based Action (BBA) Priority consideration, submit a copy of the notice of separation.
If you are a current federal employee, submit your most recent Personnel Action Report (PAR) or SF-50.
Education must be accredited by an accrediting institution recognized by the U.S. Department of Education in order for it to be credited towards qualifications. Therefore, provide only the attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education.
Failure to provide all of the required information as stated in this vacancy announcement may result in an ineligible rating or may affect the overall rating.
To begin the process, click on the Apply Online button to create an account or log in to your existing USAJOBS account.
Please see the "REQUIRED DOCUMENTS" section and review the applicant checklist link to determine if there are other documents you are required to submit. You must submit all required documentation or you will not be considered for the position.
All applicants will be notified regarding their status by email. Applicants will either be contacted for an interview or sent an email of non-selection 3-6 weeks after the announcement closing date. Please notify us if your contact information changes after the closing date of the announcement. Also, note that if you provide an inaccurate email address or if your mailbox is full or blocked (e.g., spam-blocker), you may not receive important communication that could affect your consideration for this position.
The Federal hiring process is set up to be fair and transparent. Please read the following guidance.
This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/job/503731600. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.
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