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Summary This position is located in the Naval Academy Club at the United States Naval Academy. This position assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas. Responsibilities - Assists cooks in their tasks - Obtains necessary products and small equipment items required for food preparation - Carefully follows standard recipes 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 - Carefully follows standard recipes while preparing assigned items for banquet service - Assists in plating food items for service - Use correct measuring devices, and follow recipes - Handles leftover food items as instructed by the sous chef - Cleans banquet preparation and serving equipment - Cleans 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 by the Garde Manager Chef or Sous Chef - Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef. 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 KNOWLEDGE, SKILLS and ABILITIES (KSAs) for this position are as follows: **Responses must be included on the KSA portion of the online application** 1. Incumbent must possess a minimum of 6 months in a culinary role. Line cook experience is preferred. 2. Incumbent must have knowledge of food service equipment and proper storage techniques like "FIFO". 3. Must possess the ability to follow procedures and standardized recipes. 4. Experience as a short order, banquet cook, and/or prep cook. Education Additional Information Note: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Please be advised that applications received after Noon on the closing date listed above will not be considered. Some positions have special requirements. In these cases, selection is tentative pending satisfactory completion of said requirements. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. All selections are contingent on obtaining satisfactory employment reference checks. We are an E-Verify participant. Please be informed that applicants will be required to submit a federal government background check. As a condition of employment, the selectee will be required to participate in direct deposit as specified in the negotiated agreement. Occupants of this position must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct. 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 are 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.