Total 53 job vacancies by Commander, Navy Installations

50% 1. Plans, directs, and supervises restaurant and bar operations in multiple locations, to include Buckley's as well as on and offsite special events with food and cash bar sales as well as mobile food sales. Interfaces with the Golf Branch Manager in planning menus, special events, programs, and internal controls necessary for viable and successful operations. Determines prices for party menu and banquets for all special functions. Reviews party contracts daily to determine food or bar requirements and assures that arrangements are provided as contracted. On a daily basis, plans for the utilization of food surpluses or leftovers. On a continuing basis, checks methods of preparation, size of portions and appearances. Conducts food and bar inventories as required. Exercises supervisory control over all employees assigned to the food and beverage operation which may include cashiers, food service workers, bartenders, cooks, and mobile sales cashiers.

25% 2. Incumbent will be scheduled to perform certain job functions, i.e. bartender, food preparation, etc…during peak times or during staffing shortages.
10% 3. Hires, trains, and motivates employees for quality food and beverage operations. Provides on the job training in employee work assignments. Prepares work schedules for employees supervised. Approves/disapproves leave forms. Interviews persons for specific jobs connected with food service operations. Evaluates performance and initiates required personnel actions with the Golf Branch manager.
5% 4. Responsible on a day to day basis for food and bar controls and managing operational costs. Incumbent is responsible for the proper relation of cost of good to labor, food, waste, and spoilage. Determines food and beverage requirements and related supplies. Develops and maintains standardized recipes. Inspects deliveries for quality and quantity. Accountable for food and beverages equipment and supplies. Responsible for sanitation and health inspection standards. Maintains records required for cost control and inventories, price lists, etc…
5% 5. Receives complaints from customers and/or subordinates as relative to the quality, quantity and/or preparation and service provided by employees. Investigates causes of complaints and makes reports to the Golf Branch Manager.
5% 6. Performs other related duties as they may be assigned.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.

Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.Wraps, arranges, and/or packages items for serving to children and youth.

Transports food from kitchen area to classrooms or activity areas. Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance

Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations. Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.

Sets up and operates a mechanical dishwasher. Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.

Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle. Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room. Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures. Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation. Stores sanitized dishes and silverware.

Food Storage Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards. Stores canned, boxed, and/or frozen items in food storage area. Unloads food and supplies from delivery trucks. Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities

Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.

Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect. Performs other duties as assigned.

• Provides assistance in food preparation area by performing a variety of tasks in connection with the preparation of a variety of food involving the operation of ovens, microwaves, deep fryer, and steamers, as well as preparation of, pizza, salads, cold and hot sandwiches, pasta dishes, etc.
• Performs housekeeping tasks to ensure proper standards of appearance, cleanliness and safety of assigned spaces.
• May remove soiled dishes form tables and carries to kitchen.
• May clean soiled dishes manually and/or with the use of a dishwasher.
• Clean, scrubs, wipes tables and counters and other service equipment, seeps and mops floors.
• Arranges salads, desserts, cold beverages, etc., sticks condiments stand, self-service milk and ice cream cabinets and hot and cold dispensers, replenishes stock as necessary.
• Performs other related duties.

This position may perform all or some of the following duties as assigned:

• Secures clean linen, glassware, and silverware and sets assigned tables spreading clean linens and placing glasses, condiment holders and silverware on table.
• Prepares side tables with other necessary items that may be required during the course of the meal.
• Works according to rigid time schedule securing food and/or beverage from kitchen or bar area. Serves meal or beverage, placing dishes by course in front of each guest.
• During the course of the meal, continues to monitor the guests' needs, refilling beverages and providing additional items as requested to ensure a pleasant dining experience.
• Upon completion of meal, removes soiled dishes, glasses and silverware and resets for the next guest.
• Takes orders for alcohol, answers questions regarding beverage choices available, gives order to bartender, and delivers to customer.
• May be required to receive payments, operate cash register, make and return change to the guest directly.
• At end of shift, completes the Daily Activity Report (DAR), verifying the amount of money collected and drops the cashier bag into the drop safe.
• Performs basic cleaning duties such as sweeping, mopping and vacuuming to maintain a constant and clean working area. Ensures all current sanitation requirements are followed and maintained.
• Performs other related duties as assigned.

Performs all or a variety of the following duties, either regularly or on a rotating basis:

Pre-assembles and portions cold foods for regular and modified diets, i.e., salads, salad dressing and desserts in accordance with written instructions on the Food Code Worksheet. Meets established standards of portion accuracy, attractiveness, and sanitation. Measures and counts diabetic items in strict accordance with charts, measurements, and menus. Stores portioned food properly until time of usage. Sets up cold food on cold assembly line in accordance with instructions from the supervisor and the Food Code Worksheet. Arranges Items for ease of back-up item in most easily accessible areas and at the proper temperature. Works in assigned positions on assembly line. May be assigned to any one of the five positions. Rotates from position to position from meal to meal. Reads various types of modified diets and selective menus with 100% accuracy as trays are set up and places required items on trays. (25%)

Sets up food carriers for hot bulk loading, which involves filling coffee well and placing food-well inserts in the carts. Plug in food carts as required and sets dials at correct temperatures. Push carts to and from loading areas. Check Cart Loading Guide on each food cart for cold bulk items, i.e., sodas, ice cream and sherbet, and places the required items on the food carriers. Places serving utensils on carts. Transports food carts from PTS loading area towards making final assembly of trays for delivery to patients by Nursing Service Personnel. Arranges each tray neatly, ladles soup and prepares hot beverages as required by menus. Make final check for accuracy of each tray before dispatching to patients. Recognizes errors and decides on corrective action. Call Diet Therapy Branch for needed items. (10%)

Sets up and replenishes food service counters and steam tables with hot and cold food. Serves food cafeteria-style; prepares service stands by setting up condiments, silverware, and glassware. For table service, sets tables, serves tables by placing food and beverages on tables and replenishes as necessary. (25%)

Prepares fruits and vegetables for cooking and serving. Cuts lemons, prepares butter, chips, open cans and portions out food. Makes coffee, tea, and other beverages. Pours juices and beverages. Makes a variety of fruit and vegetable salads. Cleans equipment, dining room tables and chairs; and washes floors, walls, and windows in kitchen, dining and storage areas, office, hallways and latrines. Reports any malfunctioning equipment to supervisors. (10%)

Collect dishes from wards at scheduled times and returns them dishwashing area. Checks on wards to assure that all soiled trays have been returned to the centralized areas. After carts have been stripped in dishwashing area, transports carts to cleaning area. Thoroughly cleans food carts to include exterior and interior, wells and spigots. Cleans all equipment and the working area itself in cold assembly area. Cleans equipment dining room tables and chairs; and washes floors, walls and windows in kitchen, dining and storage areas, office, hallways and latrines. Reports any malfunctioning equipment to supervisors. (10%)

Performs a variety of duties incident to the maintenance and cleanliness of the area to which assigned. Wash dishes. Pots and pans, either manually, or by use of mechanical equipment; disassemble, clean, or reassembles dishwashing machine after use. (10%)

After meal-service, breaks down and cleans tray-loading area, cleans coffee urn, and grill. Returns hot and cold food containers to main kitchen and disposes of trash and garbage. (5%)

Cash Control and Dining Room Operations. Operates Cash system for Nutrition Care using a manual system or computerized cash register. Maintains acceptable speed, as well as exercises judgment in the application of Nutrition Care procedures while serving customers through the register line. Operates point-of-sale registers and provides correct change to customers after purchases. Reconciles cash collected with automated cashier report. Completes appropriate forms documenting cash collected, change fund, and an electronic cashier access card. Interacts with coworkers, staff members, patients, guests, and visitors in a courteous and professional manner. Incumbent refers all potential negative complaints/issues to the supervisor. (5%)

Performs other duties as assigned.

These positions are primarily the opening shift which has a reporting time of 05:45am. Please be advised that candidates with AM availability will be given first consideration.

Performs tasks with several steps or sequence of tasks such as: sets up food service counters, steam tables, dining room tables, and side service stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter and beverages.

Serves food cafeteria-style to diners. Serves table's family-style by placing dishes of food on tables and refilling as necessary.

Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.

Makes a variety of fruits and vegetable salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.

Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.

Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as requires; and restores room to orderliness.

Will operate cash register and be responsible for own change fund.

Performs other related duties as required.

The CYP Cook performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.

Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature ant time. They plan and prepare or coordinate the preparation of an entire meal.

Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time. They prepare a variety of menu items using several different and complex methods of preparation such as cool or chill.

Designs, implements and maintains specialized and general office Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out.

Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available.

Kitchen Maintenance

May perform the following: cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.

Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.

Food Storage

Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.

Stores canned, boxed, and/or frozen items in food storage area.

May unload food and supplies from delivery trucks.

Additional Responsibilities

Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.

Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.

Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

This position performs a full range of preparing and cooking items using standard or complex recipes. Incumbent uses a full range of cooking procedures from common frequently used to difficult or new recipes, in the independent preparation of a variety of meats, poultry, seafood, vegetables, sauces and gravies.

On a daily basis prepares four or more menu items for one meal that involves planning and coordinating a variety of steps. Ensures that all items are ready for serving at the same time or prepares menu items using special or difficult recipes involving many steps, ingredients, or long preparation time. Adjusts recipes to improve flavor, texture and presentation.

Responsible for relaying instructions from Food and Beverage Manager to other kitchen crew members. Demonstrates work methods and provides work-related guidance to lower graded employees. Checks on the work in progress of other kitchen crew members to meet productivity and timeliness goals. Ensures others follow security, safety, sanitation, and housekeeping rules.

Responsive for proper storage, refrigeration and labeling of food in accordance with sanitation regulations at all times. Responsible for ensuring the kitchen area, equipment and food preparation areas are cleaned and maintained in accordance with sanitation regulations at all times.

May conducts on the job training and instruction to lower-level employees. Checks with supervisor on problems. May assist in purchasing and menu pricing decisions by performing yield tests for selected food, ordering items in accordance with daily and weekly menu requirements and preparing food production worksheets from computerized recipe files. Performs supervisory duties on short term basis in absence of Food and Beverage Manager.

Performs other duties as assigned.

The CYP Cook performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.

Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature ant time. They plan and prepare or coordinate the preparation of an entire meal.

Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time. They prepare a variety of menu items using several different and complex methods of preparation such as cool or chill.

Designs, implements and maintains specialized and general office Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out.

Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available.

Kitchen Maintenance

May perform the following: cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.

Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.

Food Storage

Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.

Stores canned, boxed, and/or frozen items in food storage area.

May unload food and supplies from delivery trucks.

Additional Responsibilities

Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.

Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.

Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

Performs a variety of tasks such as grilling, frying, baking, prepping, and stocking in accordance with standardized recipes, procedures, and policies. Able to follow oral and written instructions, worksheets, recipes, menus, and work time schedules. Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Weighs, measures, and dispenses foods in accordance with portion controls. Mixes ingredients according to precisely written recipes. Sets up and replenishes salad bar. Covers, dates, and stores leftovers according to established procedures. Cleans and maintains equipment and work areas. Maintains accurate food inventories and rotates stock items to prevent spoilage. Performs other related duties as assigned.

Using a full range of quantity cooking procedures from common or frequently used to new or difficult recipes, prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies.
On a daily basis, prepares four or more menu items for one meal, which involves planning and coordinating a variety of steps to ensure that all items are ready for serving at the same time.
In addition, may prepare menu items using specials or difficult recipes involving many steps, ingredients or long preparation time in preparation of catered or special events.
Estimates consumption of food items and places orders for food and other operating supplies.
Ensures proper receipt and storage of inventory.
May be asked in conjunction with the manager to cost and price menus.
Responsible for the proper storage, refrigeration and labelling of food in accordance with sanitation regulations at all times.
Responsible for ensuring the kitchen area, equipment and food preparation areas at cleaned and maintained in accordance with sanitation regulations at all times.
Ensures trash is removed continually as needed.
Performs other related duties as assigned.

Plans, directs and supervises the activities of the entire Food and Bar operation. Duties encompass the hiring, training and motivation of the employees for quality Food and Beverage service to patrons and guests.

Incumbent is responsible for the proper relation of cost of goods to labor, food waste and spoilage. Develop and maintain standardized recipes on batch and item cost control cards with recommended selling prices. Supervises or performs inspections of deliveries for quality and quantity. Accountability for food and beverage equipment and supplies. Maintenance of sanitation and health inspection standards.

Keeps abreast of the technical advances in food and beverage equipment and preparation procedures for same.

Plans, reviews, submits and prices menu items. Determines prices for party menu for banquets and all special functions. Reviews the party contracts daily to determine food and bar requirements and assure that arrangements are provided as contracted. On a daily basis, plans for the utilization of food surplus or leftovers. On a continuing basis, checks methods of preparation, size of portions and appearance. Conducts food and bar inventories as required.

Responsible for the correct ordering of food and beverage supplies.

Responsible for the training and direct supervision of subordinates and weekly scheduling and assignment of their duties. Evaluates performance and initiates required personnel actions. Ensures that all personnel actions are free from discrimination.

Annually develops an income, expense and capital expenditure budget for the food and beverage operation.

May be required to perform cooking duties.

Incumbent must have knowledge of formal military protocol, courtesies and social amenities.

Food Service Duties-

Sets up and replenish cafeteria line, steam table, and food service counters with hot and cold food. Serves food cafeteria style: prepares self service stations by setting up condiments, silverware, and glassware. Sets up dining room tables for service. Prepares fruits and vegetables for cooking and serving by cleaning, peeling, cutting, scraping, chopping, and dicing. Operates in accordance with safety regulations, powered and mechanical kitchen equipment to include potato peelers, slicers, mixers, grinders, scales and measuring devices. Unload supply trucks and place supplies in proper storage area and brings supplies to work areas as required. (45%)

Washes dishes, pots and pans, either manually or by mechanical dishwasher. Sets up, operates, disassembles, cleans, and reassembles dishwashing machine after each use. Removes inspector doors, strainer pans, screens, and spray arms for preventive maintenance and cleaning. Removes used utensils and dishes from dining areas to dishwashing area. Cleans kitchen equipment, dining room tables, and chairs. Sweeps, mops, strips, waxes, and buff floors. Cleans walls and windows in kitchen, dining area, storage areas, offices, and hallways. Performs heavy duty cleaning tasks to include ceilings, exhaust hoods, space behind equipment, floors, walls, refrigerators and freezers. Maintains garbage collection areas. Cleans and sanitizes garbage and trash containers. Removes heavy garbage from work area. Vacuums carpets and drapes using a mechanical vacuum cleaner. (45%)

Cashier Duties-

Performs headcount and cashier duties as required. Operates cash register which records headcount figures, prices for each menu item sold, and cash collected. Collects money and makes change. Counts cash collected to ensure agreement with cash register record. Checks identification to ensure only authorized personnel enter the dining facility. Maintains and prepares appropriate signature headcount sheets and other forms as required.

(10%) Performs other duties as assigned.

This position may perform all or some of the following duties as assigned:
Food/Beverage Service Facilities: Carries supplies and equipment, such as fruits, glasses, lines, and flatware from storage areas to the bar or dining area.
Fills ice bins and crushes ice.
Cleans equipment in kitchen and dining area.
Washes dishes, pots, pans, coffee urns, glasses, and flatware.
Operates a mechanical dishwasher, washing large items by hand.
Sorts, stack and stores cleaned dishware.
May be required to clean cooking and other equipment, scraping, washing or wiping down equipment such as ranges, ovens, electric or gas fryers, pressure cookers, steam kettles and broilers.
Drains and cleans coffee and tea urns.
Scrubs/scours worktables and cleans grease traps in sinks.
Removes soiled dishes, glasses and flatware from the tables and carries to the dishwashing area. Clears and cleans dining tables. Disposes of food waste and trash.
All Facilities:
Loads/unloads, transports and stores supplies, equipment or other items.
Performs basic cleaning such as: sweeping/mopping floors, dusting, straightening customer service areas such as lobbies, exercise rooms etc. Dusting furniture/equipment, cleaning glass.
Assist with cleaning bathroom/shower/locker room and car wash areas or assisting with general maintenance such as touch-up painting, replacing light bulbs, washing/drying and replenishing towels, or stocking soap/paper towels/toilet paper.
Performs general lawn care tasks such as cutting grass, edging/weed eating, pulling weeds, raking, and shoveling.
Upon completion of tasks, cleans and properly stores equipment after use.
Picks up debris and empties all trash receptacles daily. Notifies the supervisor immediately of any missing items and equipment malfunctions needing repair.
Sets up room (s) according to supervisor instructions.
Insures all needed equipment is in working condition.
Breaks down room (s) upon completion of the function.
Stores equipment used or re-sets room for the next function/activity.
Assists in unloading and loading of trucks.
Opens, unpacks and removes content of cartons and stores in assigned locations.
NA3 Facility Assistant:
In addition to the above, vacuums carpeted areas: sweeps, mops, waxes, and buffs other flooring surfaces using automatic waxing or buffing machines.
Washes walls, windows, blinds, and other surfaces and replaces light bulbs as needed using ladders or scaffolding to reach higher areas.
Polishes furniture and other woodwork or brass.
Maintains restrooms and locker rooms ensuring they are clean, orderly and sanitary by cleaning, disinfecting and deodorizing lavatories, urinals and toilet bowls.
Replenishes bathroom tissue, hand towels and soap.
Notifies supervisor when cleaning supplies are needed.