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Title:

Chief Cook

Category :
Shipboard Officer / Personnel / Crew
Salary
$40,968
EmploymentType
Full Time
Experience
Mid Career
Description
Announcement #: 19-822-01EXOC
Title, Series, Grade (Code) Chief Cook, WM 9971-15
(822)
Base Salary: $40,968 Per Annum 
Type of Appointment: Excepted Service Career-Conditional
Opening Date: November 26, 2018 Closing Date Open Continuously with Periodic Cutoffs
Location: Military Sealift Command (MSC) Vessels Worldwide
Who May Apply: All United States citizens and current Military Sealift Command Civil Service Mariner (CIVMAR) eligible to apply under the Veterans Employment Opportunities Act (VEOA).   Active Duty Service Members (ADSMs) must submit a certification (i.e., statement of service) at the time of application which certifies that the service member is expected to be discharged or released from active duty service under honorable conditions not later than 120 days after the date the certification is submitted. 
Relocation expenses are not authorized for this position.
Duties: The Chief Cook is a Civil Service Mariner (CIVMAR) employed by the Navy to serve the Military Sealift Command (MSC) onboard naval auxiliaries and hybrid-manned warships worldwide, in peace and war.  MSC exists to support the joint warfighter across the full spectrum of military operations. MSC provides on-time logistics, strategic sealift, as well as specialized missions anywhere in the world, in contested or uncontested environments.  
 
The Chief Cook is responsible for overseeing the general operation of the galley; utilizing Healthy Heart guidelines, approved recipes, instructions and progressive cooking techniques in the execution of the daily preparation sheet (NAVSUP 1090); and maintenance of sanitary standards within the Galley.

FOOD PRODUCTION OPERATIONS.  The Chief Cook shall ensure that the approved menu is strictly adhered to and prepared IAW the approved recipes, unless the Chief Steward authorizes specific changes or substitutions.
 
The Chief Cook shall inspect all galley equipment daily to ensure safe operation, rigid sanitation and proper maintenance standards are adhered to.
 
The Chief Cook is responsible for serving line set-up, and will assist in training all serving line and dining areas food service personnel.
 
The Chief Cook is responsible for learning the location of, and being familiar with the use of, all fire-fighting and damage control equipment in galley areas.
 
SANITATION AND SAFETY COMPLIANCE.  Ensure that every precaution is taken to prevent contamination of food, including proper thawing techniques, and inspection of all food before preparation and serving.
 
Ensure that all subsistence items, supplies, and equipment in the galley is maintained in a neat and orderly manner IAW NAVSUP P-486 and COMSCINST 4000.2.
 
PROVISIONS MANAGEMENT.  The Chief Cook shall ensure that the “Breakout” of provisions necessary for the production of all meals is correctly inventoried and recorded and that leftovers and unused products are correctly stored and labeled.
 
The Chief Cook is responsible for requisitioning and preparing all meals and managing provisions once they are delivered to the galley, including ordering and returning unused food items to the bulk storeroom using the Food Item Request/Issue Document NAVSUP 1282.

SUPERVISION.  The Chief Cook is responsible for the immediate supervision and job performance of personnel involved in food preparation, production and presentation of meals, to include ensuring that dining areas, salad bar, dessert bar, beverages, and condiments are set prior to the beginning of each meal and ensuring sanitation standards and personal hygiene are maintained at all times and IAW NAVMED P-5010 guidelines.
 
Everything in this Position Description is considered to be an essential function of this position. Performs all other duties as assigned.
Minimum Eligibility Requirements: Must be a United States citizen of at least 18 years of age and possess and maintain a valid:
1. U.S. Passport with a minimum of seven (7) months      
remaining of expiration date.
 
2. Transportation Workers Identification Card and/or Department of defense (DOD) Common Access Card (CAC) with a minimum of ten (10) months remaining from expiration date.
 
3. United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten (10) months remaining of expiration date with the following endorsement(s): Ordinary Seaman, Wiper, Stewards Department (FH).
 
4. USCG Medical Certificate (w/o limitations/restrictions on Food Handling).
 
AND
 
Specialized experience.  Specialized experience is defined as possessing the following:
 
    a. Two years (24 months) of cumulative service as a CIVMAR permanent MSC Cook Baker or temporary MSC Chief Cook.  The two years permanent Cook Baker or temporary Chief Cook must have been within the past five years from closing date of this announcement.  The candidate may exceed this five year requirement if continuously employed in a food service capacity.
 
AND successful completion of the following courses: 
 
        (1) MSC Advanced Culinary Course
AND either one of the following: 
            (a) Current Armed Forces Food Safety/Sanitation Supervisor Course; OR
            (b) Annual 4 Hour Sanitation Course.
 
OR
    b.  Previous U.S. military experience in Culinary (Pay grade E-6 or above with at least one Culinary tour of not less than 24 months in a Lead Foodservice Production Capacity.  The U.S. military service must have been within five years from closing date of this announcement.  The candidate may exceed this five year requirement if continuously employed in a food service capacity.
 
AND successful completion of the following courses: 
 
        (1) U.S. Military Service Food Production Course
 
AND either one of the following:
            (a) Current U.S. Armed Forces Food Safety/Sanitation Supervisor Course; OR
            (b) Annual 4 Hour Sanitation Course.
 
OR
    c.  A current Certification as a Chef De Cuisine or higher from the American Culinary Federation (ACF).
 
OR
    d.  Graduate of an accredited culinary academy/school and have completed Serv-Safe principles.
 
OR
    e.  (*) Previous merchant marine experience (documented)in culinary with at least 24 months cumulative sailing experience as a Chief Cook and successful completion of:
 
        (1) A culinary Cooking and Baking Course.
        (2) Current annual 4 hour sanitation course.
 
(*) Documented Experience must be on official letter head, form, or evaluation from current or previous employer that describes experience related to these duties. Document must include company name, applicant’s name, and name with signature of company/agency official. 
 
Evaluation Criteria: Applicants who meet the minimum eligibility requirements described above will be further evaluated. Documented knowledge, skills, and abilities, education, training, and awards contained in the application package and resume will be reviewed and rated to determine the degree to which applicants possess the required knowledge, skills, and abilities listed below that are essential to perform the duties and responsibilities of the position for which applications are being considered.
 
1. Knowledge and ability to manage food production operations.
2.  Knowledge and ability to apply and adhere to health and sanitation criteria.
3. Knowledge and ability to requisition and manage provisions.
4.  Ability to supervise and assess the work of others.
 
Related MSC, military, and/or commercial experience, etc., will also be part of the rating process.
Conditions of Employment 1. CIVMAR positions are subject to drug urinalysis testing.
2. Able to obtain and maintain security clearance eligibility and assignment to a sensitive position.
3. Able to successfully pass the physical examinations (arranged by MSC) and maintain MSC medical requirements. Participate in vaccine immunization; including a tuberculosis (TB) screening test is also required. TB screening is not provided at the MSC-arranged medical examination, but can usually be obtained from your personal medical provider or free at any local public health clinic. If you have previously had a positive TB skin test (i.e. a CONVERTER or REACTOR), another skin test is not required. You must instead provide the medical department written proof that you have completed treatment with medicine (i.e. INH), or that you have started treatment with medicine, or that such treatment is not warranted as determined by competent medical authority.
4. Attend and successfully complete all mandatory training courses, including personal survival, which requires the ability to float in the water for a minimum of sixty (60) seconds.
5. Be ready, willing, and able to physically perform the duties of this position worldwide at all times.
6. Be ready, willing, and able to work in a shipboard environment and wear protective equipment worldwide at all times.
7. Entry-level positions require candidates to pass an English language competency test.
8. Participate in direct deposit/electronic funds transfer as the standard method of payroll payments.
9. Capable of speaking, understanding, reading and writing the English language.
 
NOTE:
a. The tentative offer of employment will be rescinded if the selectee fails to report to any of the scheduled appointments, fails the physical examination, fails the language competency test, fails the drug test, fails to disclose employment information, fails to report to new employee orientation, or is unable to obtain a security clearance.
b. On a case-by-case basis, an applicant who accepts a tentative offer of employment will be required to provide a VA Rating Decisions and/or Office of Worker’s Compensation Program (OWCP) Scheduled Awards.