Job 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.

Job Description

Skills and Knowledge: Practical knowledge of ingredients, food preparation principles and an understanding of the characteristics of the various foods they prepare such as color, flavor, consistency, texture, and temperature and cooking time required. Knowledge of food handling and preparation equipment and associated safety Standard Operating Procedures (SOP). Experience in the planning process involved in cooking an entire meal including different preparation methods for various food items, the necessary time for cooking these different items, and how to schedule and coordinate preparation to produce a properly cooked meal on time. Ability to read and understand written food service material (e.g., food labels, standardized recipes, food production sheets, recipe conversion tables, and basic work instructions) and evaluate a variety of raw and cooked food items to ascertain their wholesomeness. Knowledge of principles of food spoilage, food borne illness, and food safety. Practical knowledge of methods and procedures necessary for requisitioning, issuing, and storing food items in accordance with inventory control requirements. The ability to operate a variety of kitchen equipment which utilizes gas, electricity, steam, or microwave heat sources; disassemble and assemble component parts and accessories for cleaning, and follow safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment Responsibility: Receives work assignments orally and in writing from Cook Supervisor or higher-level Management. Receive detailed instructions from Cook Supervisor or higher-level Management on cooking methods and use of equipment. Responsible for the proper use and cleaning of equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements. Receptive and open to learning new or more challenging culinary tasks. Plans, coordinates, and times assignments to assure food items are prepared on time and are at the proper temperature. Practices standard food safety and sanitation. Maintains good communication with kitchen and Front of House staff. Consults with Chef about necessary recipe modifications. Physical Effort: Required to lift and move objects, and stand and walk constantly. Lifts and carries objects up to 45 lbs. independently and objects over 45 lbs. with assistance. Working Conditions: Exposure to hot and noisy kitchen environment to include: Steam, fumes and cooking odors Slip/fall hazards associated with wet or greasy floors Burns from steam hot equipment or hot foods Cuts from knives Shocks from electrical machines Exposure to cleaning and sanitizing chemicals Extremes in temperatures