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COOK - THE GRILL

Department of the Navy
Commander, Navy Installations Command
Commander, Navy Region Southeast
This job announcement has closed

Summary

Summary of Duties: Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. May prepare and bake pizza.

Overview

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Reviewing applications
Open & closing dates
02/23/2022 to 04/04/2022
Salary
$17.25 - $17.25 per hour
Pay scale & grade
NA 4
Location
Gulfport, MS
1 vacancy
Telework eligible
No
Travel Required
Not required
Relocation expenses reimbursed
No
Appointment type
Permanent
Work schedule
Intermittent
Service
Competitive
Promotion potential
04
Job family (Series)
Supervisory status
No
Security clearance
Other
Drug test
No
Announcement number
GP-22-33103
Control number
638855400

Duties

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Summary of Duties:

Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. May prepare and bake pizza. Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls. Mixes ingredients according to precisely written recipes. Sets up and replenishes salad bar. Covers, dates, and stores leftovers according to established procedures. Cleans and maintains equipment and work areas. Maintains accurate food inventories and rotates stock items to prevent spoilage.  Performs other related duties as required.

Skills and Knowledge:

Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time. Knowledge of sanitation principles.

Requirements

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Conditions of employment

  • You must be at least 18 years of age with a high school diploma or equivalent Unit
  • You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9
  • Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment
  • May be required to pass pre-employment examination
  • Must provide proof of U.S. Citizenship or U.S. National
  • Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer

Qualifications

In order to qualify for this position, your resume must provide sufficient experience and/or education, knowledge, skills, and abilities, to perform the duties of the specific position for which you are being considered. Your resume is the key means we have for evaluating your skills, knowledge, and abilities, as they relate to this position. Therefore, we encourage you to be clear and specific when describing your experience.  All non-government positions identified on your resume must include complete address and to and from dates.  Government positions must include pay plan, series, grade, to and from dates and address of the agency/organization.

Specialized experience must demonstrate the following: Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time. Knowledge of sanitation principles.

As part of the application process, you must complete and submit an occupational questionnaire and your RESUME MUST SUPPORT AND VALIDATE YOUR ANSWERS or you may be removed from consideration.

ONLY THE MOST HIGHLY QUALIFIED CANDIDATES WILL BE REFERRED. IF MANAGEMENT DOES NOT WISH TO SELECT A HIGHLY QUALIFIED CANDIDATE, THEY MAY REQUEST A REFERRAL LIST INCLUDING WELL OR QUALIFIED APPLICANTS.

REQUIRED DOCUMENTS TO APPLY:

•Resume

•Include name and contact information for at least three (3) professional references in your resume

•OF-306.  http://www.opm.gov/forms/pdf_fill/OF306.pdf

•Proof of education (transcripts/copy of degree/high school diploma), if applicable to position requirements.

•Proof of certification, if applicable to position requirements.

•If you are a current federal employee, submit your most recent Personnel Action Report (PAR) or SF-50.

•If you are a current federal employee, submit your last three evaluations.

Please follow all instructions carefully. Errors or omissions will affect your rating and/or appointment eligibility.

Education

Skills and Knowledge:

Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time. Knowledge of sanitation principles.

Additional information

Some positions have special requirements
• Position is a non-critical, sensitive, position requiring access to IT II system and/or access to PII. An access National Agency Check investigation (ANACI) is required via the SF 86 security form.
• Required to submit a Financial Disclosure Statement, OGE-450. Executive Branch Personnel Confidential Financial Disclosure Report upon entering the position and annually, in accordance with DoD Directive 5500-7R, Joint Ethics Regulation, dated 23 March 2006.
This announcement may be used to fill additional vacancies within 90 days of closing date.

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 CNI_SE_HQ_N9_NAFJOBS@NAVY.MIL 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.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

Your experience is subject to evaluation and verification against the information in your resume.  The numeric rating you receive is a self-assessment only and is based on your responses to the questionnaire.  Do not overstate or understate your level of experience and capability.  If a determination is made that you rated yourself higher than is supported by your resume, or if your resume lacks sufficient information, you will be rated accordingly or may be considered ineligible.

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.

REQUIRED DOCUMENTS TO APPLY:

•Resume

•Include name and contact information for at least three (3) professional references in your resume

•OF-306.  http://www.opm.gov/forms/pdf_fill/OF306.pdf

•Proof of education (transcripts/copy of degree/high school diploma), if applicable to position requirements.

•Proof of certification, if applicable to position requirements.

•If you are a current federal employee, submit your most recent Personnel Action Report (PAR) or SF-50.

•If you are a current federal employee, submit your last three evaluations.

Please follow all instructions carefully. Errors or omissions will affect your rating and/or appointment eligibility.



Click the following link to preview the applicant questionnaire: Preview Applicant Questionnaire.

Commander, Navy Installations Command

MISSION

We provide world class programs that support Fleet, Fighter and Family Readiness and improve quality of life.

OUR GUIDING PRINCIPLES

  • Straight Talk
  • Value People
  • Encourage Innovation
  • Good Stewardship
  • Mission Integrity

FLEET AND FAMILY READINESS

Commander, Navy Region Southeast Fleet and Family Readiness is responsible for policy development, resourcing, and oversight of quality of life programs for Navy Sailors and their families. FFR enables a ready Navy force by providing the following programs and support office functions:

  • Morale, Welfare and Recreation (MWR)
  • Child and Youth Programs (CYP)
  • Fleet and Family Support Program
  • Family and Bachelor Housing
  • Galley Programs

The integration of programs within FFR is designed to optimize individual programs and their joint operations. The organization of these programs by functional specialty enables staff at all levels of the organization to be selected for their expertise in specific functional areas and enables programs to focus solely on the best delivery of services. Our business processes are continuously monitored for operational effectiveness to ensure our customers receive the highest quality of service.

Agency contact information

MWR NCBC GULFPORT
Phone
000-000-0000
Email
NCBC_Gulfport_MWR@navy.mil
Address
Commander, Navy Region Southeast
154 SOUTH BAINBRIDGE AVE BLDG 352
GULFPORT, MS 39501
USA

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NCBC_Gulfport_MWR@navy.mil

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