This position is assigned to the Morale, Welfare, and Recreation (MWR) Bowling Center Snack Bar; Fleet Readiness (N92); Commander, Navy Region Southwest (CNRSW); Naval Base Coronado. The purpose of this position is to lead Cooks in preparing and cooking simple snack bar food items.
Knowledge of basic food preparation in small quantities. Knowledge of food service establishment operations. Knowledge of food temperature and cooking time requirements. Knowledge of cleaning procedures and proper use of cleaning equipment and approved cleaning chemicals. Skill in cooking a limited variety of short-order foods. Skill in planning, coordinating, and timing food preparation. Skill in providing customer service. Skill in basic math. Skill in basic reading. Ability to safely and properly use and clean kitchen utensils, appliances, and equipment. Ability to safely and properly operate grills, stoves, and ovens. Ability to lead and provide work direction to others. Ability to communicate clearly and effectively in English, both verbally and in writing.
Receives "short-orders" and prepares a variety of convenient food items that require little processing, such as hamburgers, sandwiches, fries, and other convenience items. Uses appropriate kitchen utensils and equipment to prepare and cook food. Regulates cooking temperatures and checks for appropriate cooking time. Plans, coordinates, and times sequence of steps in order to serve food to customer's request. Mixes ingredients according to precisely written recipes or directions. Maintains prescribed portion control when preparing, cooking, and serving food; weighs, measures, and assembles ingredients; complies with meal cost cards created for menu items. Places completed food orders into appropriate containers and provides the correct order to the customer. Prevents waste and takes necessary steps to ensure economical use and protection of food, supplies, and equipment. Cleans work area to include utensils, equipment, floors, work tables, refrigerators, etc. Follows established sanitation procedures when handling food. Ensures food is stored at correct temperatures. Maintains accurate food inventories and rotates stock items to prevent spoilage. Complies with all fire, safety, security, and sanitation regulations. Leads three to six other Cooks in performing related work. Demonstrates proper work methods and safety procedures. Conducts on-the-job training for Cooks and communicates daily assignments. Assists with investigating and preparing reports for staff mishaps/accidents. Assists with weekly scheduling of staff. Determines and places weekly orders for food and supplies, using an automated computer system; follows proper purchasing procedures. Provides assistance in handing customer complaints, involving management as necessary. Performs other duties as assigned.