Posted 3 days ago
Secret
Unspecified
Unspecified
Annapolis, MD (On-Site/Office)•Naval Academy, MD (On-Site/Office)
Duties
- Obtains necessary products and small equipment items required for food preparation.
- Operates food production equipment according to manufacturers' instructions.
- Prepares food in accordance with standard club and banquet recipes.
- Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line.
- Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks.
- Sets-up plating line for banquets, assists with plating duties. Sets up, maintains, and breaks down work station.
- Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected shortages.
- Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
- Maintains security and safety in work areas. Adheres to state and local health and safety regulations.
- Serves items in accordance with established portion and presentation standards.
- Maintains a clean work station, including equipment used for food preparation and serving tasks.
- Covers, dates and properly stores all leftover products that are re-usable.
- Returns soiled food preparation utensils and small wares to the proper areas.
- Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis.
- Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings.
- Performs other appropriate tasks as assigned by the Executive chef.
- Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.
Requirements
Conditions of employment
Qualifications
1. Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred.
2. Incumbent must have experience in leading junior kitchen personnel.
3. Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred.
4. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them.
5. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.
Education
Education in Culinary Arts or a closely related field is preferred.
Additional information
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
- Obtains necessary products and small equipment items required for food preparation.
- Operates food production equipment according to manufacturers' instructions.
- Prepares food in accordance with standard club and banquet recipes.
- Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line.
- Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks.
- Sets-up plating line for banquets, assists with plating duties. Sets up, maintains, and breaks down work station.
- Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected shortages.
- Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
- Maintains security and safety in work areas. Adheres to state and local health and safety regulations.
- Serves items in accordance with established portion and presentation standards.
- Maintains a clean work station, including equipment used for food preparation and serving tasks.
- Covers, dates and properly stores all leftover products that are re-usable.
- Returns soiled food preparation utensils and small wares to the proper areas.
- Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis.
- Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings.
- Performs other appropriate tasks as assigned by the Executive chef.
- Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.
Requirements
Conditions of employment
- Must obtain and maintain a secret security clearance - requires 18 years of age
- Males born after December 31, 1959 must be registered for Selective Service
- Verification of employment eligibility in the United States is required - We are an E-Verify participant
- Probationary period: Part Time employees must complete a one-year probationary period
- U.S. Citizenship is required for Tier 3 Positions
- Must be able to understand and communicate in English
- Participation in Direct Deposit
- Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct.
Qualifications
1. Incumbent must have three years of equivalent culinary experience in a restaurant, catering, country club or hospitality industry. Education in Culinary Arts or a closely related field is preferred.
2. Incumbent must have experience in leading junior kitchen personnel.
3. Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred.
4. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them.
5. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.
Education
Education in Culinary Arts or a closely related field is preferred.
Additional information
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
group id: DON
