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Summary Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively. Responsibilities Serves as a working leader of three or more employees in a variety of variety of occupations such as cooks, food service workers, and laborers to accomplish trades and labor work for a small snack bar type of operation. The highest level of nonsupervisory work led is Cook, NA-7404-04. Passes on to other workers instructions received from the supervisor and gets work started e.g., by assigning the immediate tasks to be performed by individual members of the work crew. Ensures that all recipes, supplies, equipment and cooking utensils are available for use by those workers being led. Ensures that all food code worksheets are documented daily with the amount of food prepared, leftover, or discarded, and with the names of persons assigned to preparation of menu items. Ensures that all food and supplies issued in their area are accounted and signed for properly. On a daily basis, orders all supplies and ingredients needed for the next day’s menu on appropriate form(s). Researches to determine causes of discrepancies. Sees to it that there is enough work to keep everyone in the crew busy; reinforces supervisor’s instructions; and demonstrates proper work methods. Answers workers’ questions regarding procedures, policies, written instructions, and other directives (e.g., technical orders). Checks on work in progress and/or upon completion. Checks for compliance with supervisor’s instructions on work sequence, procedures, methods, and deadlines. Obtains needed information and/or decisions from the supervisor on problems that come up during the shift. Provides information to supervisor on status and progress of work, causes of delays, and overall work operations and problems (e.g., additional on-the-job training requirements for individual employees). For all leave requests, advises employee to discuss with immediate supervisor or manager. Assures that safety and housekeeping rules are followed, that machine capacities are not exceeded, and that tools are properly used and maintained. Works along with other cooks and food service workers, setting the pace. Prepares a variety of menu items to include regular and special diet entrees and desserts. Roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, specialty sauces and pudding without use of packaged mixes. Adjusts standardized recipes for the number of servings required in large quantity cooking. Slices meat by hand, conforming to specific size or weight requirement. Weighs, measures, and assembles ingredients for regular and modified menu items. Under guidance of supervisor or higher grade cook, may prepare an entire meal which requires coordinating the cooking of several items with different cooking times and characteristics. Maintains proper temperatures during holding, transporting, reheating, and serving of prepared items. Will assist in the count and reconciliation of the mandatory inventory process for submission to manager for final approval. May cashier as needed and will perform the final daily close out of cashiers banks and server checkouts. Maintains rotation of food inventories to prevent spoilage; orders food in accordance with daily and weekly menu requirements; prepares cold food platters, salads, cold sauces, and salad dressings. Carves vegetables and fruit as garnishes. Sets up and replenishes salad bar, serves hot foods, and portions food for individual servings on trays in accordance with instructions. Loads containers for food carts. Stores leftovers in accordance with sanitation standards. Provides meaningful connections through customer service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other duties as assigned. Requirements Conditions of Employment See Duties and Qualifications EVALUATIONS: Qualifications SKILLS AND KNOWLEDGE: Ability to direct work activities of a mixed occupational crew during assigned shift. Ability to plan, coordinate, and time daily assignments for completion at mealtime, and adjust recipes for number of servings needed. Knowledge of food characteristics to judge freshness, color, consistency, taste, etc., and know when food is properly cooked. Ability to instruct lower-graded cooks on cooking procedures. Ability to operate and maintain kitchen equipment. Knowledge of safety and sanitary requirements in accordance with Navy Medical and other mandatory regulations. Will maintain Navy Medical food safety certification and will ensure food work crew receives required training in addition to any required Marine Corps training such as ServSafe. RESPONSIBILITY: Works under the supervision of a program or facility supervisor or manager who issues instructions on work sequence, procedures, methods, and deadlines and relies upon the incumbent to assure that work assignments are carried out by other members of the group. Supervisor is available to provide information or decisions regarding problems that may arise during work. Overall work problems are reviewed for status and progress, causes of delays, and other problems. PHYSICAL EFFORT: Work involves frequent lifting or moving of objects weighing up to 30 pounds and constant standing and walking. May occasionally be required to lift over 45 pounds (e.g., pans of meat, containers of milk), with assistance. WORKING CONDITIONS: 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 Education Additional Information GENERAL INFORMATION: Applicants are assured of equal consideration regardless of race, age, color, religion, national origin, sex, GINA, political affiliation, membership or non-membership in an employee organization, marital status, physical handicap which has no bearing on the ability to perform the duties of the position. This agency provides reasonable accommodations to applicants with disabilities. If you need a reasonable accommodation for any part of the application and hiring process, please notify the agency. The decision on granting reasonable accommodation will be on a case-by-case basis. It is Department of Navy (DON) policy to provide a workplace free of discrimination and retaliation. The DON No Fear Act policy link is provided for your review: https://www.donhr.navy.mil/NoFearAct.asp. As part of the employment process, Human Resources Division may obtain a Criminal Record Check and/or an Investigative Consumer Report. Employment is contingent upon the successful completion of a National Agency Check and Inquiries (NACI). For all positions requiring access to firearms or ammunition, the Federal Government is prohibited from employing individuals in these positions who have ever been convicted of a misdemeanor crime of domestic violence, or a felony crime of domestic violence adjudged on or after 27 November 2002. Selectees for such positions must submit a completed DD Form 2760, Qualification to Possess Firearms or Ammunition, before a final job offer can be made. Direct Deposit of total NET pay is mandatory as a condition of employment for all appointments to positions within MCCS. Required Documents: *Education/certification certificate(s), if applicable *If prior military, DD214 Member Copy 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 Marines, sailors, and their family members have a right to a reliable and productive Federal workforce. Involuntarily separated members of the armed forces and eligible family members applying through the Transition Assistance Program must submit a written request/statement (may be obtained from the MCCS Human Resources Office) and present ID card with ¿TA¿ stamped in red on front of card. INDIVIDUALS SELECTED FROM THIS ANNOUNCEMENT MAY BE CHANGED TO PART-TIME OR FULL-TIME AT MANAGEMENT'S DISCRETION WITHOUT FURTHER COMPETITION. ALL ONLINE APPLICATIONS MUST BE RECEIVED BY 1159PM EASTERN STANDARD TIME