About the position: This position is Non-appropriated Fund (NAF) and will be assigned to the Joint Base Charleston Star Lifter Bowling Center. Physical effort: Continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with assistance....
Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 10/07/2025 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: Ability to lead three or more workers to accomplish cooking assignments. Must have experience in and knowledge of methods and procedures relating to food preparations and presentation gained in a grill, snack bar, restaurant, club or similar food activity. Ability to follow oral and written instructions, work safely and do simple arithmetic. Knowledge of operating and cleaning food service equipment, characteristics of various foods and the ability to season food and decide when foods are done is required. Must be able to perform yield testing to determine portion costs and to adjust ingredients in standard recipes. Knowledge of procedures to order, issue and store food. Must be physically able to frequently lift objects weighing up to 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time. Must be able to obtain a Food Handler's Certificate and/or complete food handler's training. Must be able to complete a pre-employment physical. Must be able to satisfactorily complete a Tier I Investigation. Must be able to become ServSafe certified as well as ServSafe Instructor certified .
I. INTRODUCTION: the function of the organization where this position is located is in official functional statements. The purpose of this position is to lead other employees and cook a variety of menu items. II. DUTIES AND RESPONSIBILITIES: I. As a working leader, performs the following types of duties: Provides day-to-day advice and guidance to employees for work assignments; relays instructions from the Manager or Assistant Manager for work assignments; gets the work started and sets the work pace; demonstrates work methods and provides work-related guidance; ensures that the worksite materials and tools are available; and ensures that employees follow security, safety and housekeeping rules. Makes out work schedules and post IA W established guidelines. Performs a full range of simple cooking tasks by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers and fresh or canned vegetables. Prepares hot cereals, broiled meats, prepares and cooks concentrated or dehydrated soups, sauces, and gravies; makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets and chicken nuggets. Some cooks at this level prepare and bake pizza. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, breading, flouring. Measures and assembles ingredients for regular menu items; portions for food distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment. Prepares entire meals for the snack bar, for tournaments and special functions which requires coordinating the cooking of several items with different cooking time and characteristics. Plans, the cooking process to produce complete meals on time and at the proper temperature. Follows established procedures for cleaning all kitchen equipment to meet the bowling/golf course standards and sanitation regulations and policies. Operates cash register, rings up transactions, receives money and makes change or processes credit card sales. At the end of each tour of duty, clears the cash register and turns over cash and supporting documents following facility guidelines and cash handling operating instructions. Follows menu cost/recipe cards and visual aids to ensure quality control, portion control and customer satisfaction. Performs accurately monthly inventory IA W established procedures. Performs other related duties as assigned. Position is a Position of Trust. III. CONTROLS OVER WORK: Supervisor assigned work either orally or in writing; checks work in progress and is available for special instructions. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12807524