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COOK

Department of the Navy
Commander, Navy Installations
CNRJ Singapore Area Coordinator N923
This job announcement has closed

Summary

This position is assigned to the Morale, Welfare, and Recreation (MWR) Club Operations Department (N923); Singapore Area Coordinator, Singapore. The purpose of this position is to prepare, serve, and sell a limited variety of food and beverage items available from MWR operated food centers within the club system.

Overview

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Hiring complete
Open & closing dates
01/16/2024 to 07/18/2024
Salary
$18.01 to - $18.01 per hour

Plus Non-Taxable Post Allowance (if eligible)

Pay scale & grade
NA 4
Location
2 vacancies in the following location:
Singapore
Remote job
No
Telework eligible
No
Travel Required
Not required
Relocation expenses reimbursed
No
Appointment type
Permanent
Work schedule
Full-time
Service
Competitive
Promotion potential
4
Job family (Series)
Supervisory status
No
Security clearance
Confidential
Drug test
No
Position sensitivity and risk
Non-sensitive (NS)/Low Risk
Trust determination process
Announcement number
FFR24-0051
Control number
770957400

This job is open to

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The public

U.S. Citizens, Nationals or those who owe allegiance to the U.S.

Military spouses

Military spouses of active duty service members or whose spouse is 100 percent disabled or died on active duty.

Family of overseas employees

Family members of a federal employee or uniformed service member who is or was, working overseas.

Clarification from the agency

WHO MAY APPLY: U.S. Military and Civilian sponsored dependents within the local 50 miles radius commuting area (including applicants with current Military Spouse Preference, Family Member Preference, and current Federal employees). Singaporean local residents within the area of consideration must apply via https://www.mycareersfuture.gov.sg/ to be considered.

Duties

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  • 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.

Requirements

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Conditions of employment

  • Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or move objects weighing over 40 pounds with the assistance of lifting devices or other workers.
  • Kitchens are often warm and noisy.
  • Exposed to steam, fumes, odors, danger of falling, burns, and cuts.
  • Exposed to extremes in temperatures when entering walk-in refrigerators from the warm kitchen.
  • Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending.

Qualifications

  • 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.

Education

  • When education is a basic requirement for the position, or when substituting education for experience, applicants MUST submit a copy of your high school transcripts, college transcript, or a list of courses, which includes grades earned, completion dates, and quarter, and/or semester hours earned as part of your application package.
  • Foreign education must include evidence that it is comparable to education received at accredited educational institutions in the United States.
  • Transcripts from foreign colleges must be evaluated for U.S. equivalency in order to be considered. Applicants are responsible to obtain and submit proof of creditability of education as evaluated by a credentialing agency, which is a private U.S. organization. Credential evaluations are not free and applicants are responsible for the cost of the selected service.
  • All substitutions of education for experience will be made in accordance with OPM approved qualification standards.
  • To receive consideration for a non-related degree or eligibility based on a combination of education AND experience, a college transcript is required.
  • All transcripts MUST show student's name and the name of the awarding university or educational institution, degree type, awarded/conferred date, and the field of study.
    • *If your degree has not been awarded/conferred, you must provide a copy of your HS Diploma or equivalent along with transcript(s).
  • Only attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education are acceptable to meet positive education requirements or to substitute education for experience.
  • For additional information, please go to the Office of Personnel Management (OPM) and the U.S. Department of Education websites at http://www.opm.gov/qualifications and http://www.ed.gov/admins/finaid/accred/index.html

Additional information

  • Some positions have special requirements. Selection may be tentative pending the completion of the satisfactory employment reference checks and receipt of proof of education (where applicable). Selectee may be required to complete a one (1) year probationary period. Salary is commensurate with experience and/or education.
  • The Department of the Navy (DON) is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to 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. The DON provides reasonable accommodations to applicants with disabilities. Applicants with disabilities who believe they may require reasonable accommodation(s) should email their request to MWR_Recruitment@fe.navy.mil to ensure proper consideration is given.
  • Direct Deposit of Pay is required
  • Employees (and family members) who require medical or dental care in the overseas location will be responsible for obtaining and paying for such care. Access for civilian employees and their families to military medical and dental treatment facilities is on a space-available and reimbursable basis only.
  • Recruitment/Relocation Incentives Offered: No

How you will be evaluated

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

Your application will be screened for the following minimum qualifications:

  • Ability To Do the Work of the Position without More than Normal Supervision
And any of the below:
  • Work Practices (includes keeping things neat, clean and in order)
  • Ability to interpret instructions specifications etc (other than blueprints)
  • Ability to use and maintain tools and equipment, i.e. blenders, ovens, etc
  • Knowledge of materials
  • Dexterity and Safety
Applicants who meet the minimum qualifications will be further evaluated for:
  • Experience in preparing a variety of foods
  • Knowledge of operating and cleaning food service equipment

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