Powered by www.maritimejobs.comMarine MarketplacePost Your Resume for Free • Energize Your Job Search @ MaritimeJobs.comexpected to be discharged or released will assist in training all serving line VESSELS FOR SALE / from active duty service under hon- and dining areas food service person-orable conditions not later than 120 nel. The Chief Cook is responsible for BARGES FOR RENTdays after the date the certi? cation is learning the location of, and being fa-submitted. Relocation expenses are miliar with the use of, all ? re-? ghting not authorized for this position. and damage control equipment in galley areas. SANITATION AND Duties: The Chief Cook is a Civil SAFETY COMPLIANCE. Ensure Service Mariner (CIVMAR) em- that every precaution is taken to pre-ployed by the Navy to serve the vent contamination of food, including Military Sealift Command (MSC) proper thawing techniques, and in-onboard naval auxiliaries and hybrid- spection of all food before preparation manned warships worldwide, in peace and serving. Ensure that all subsis-and war. MSC exists to support the tence items, supplies, and equipment joint war? ghter across the full spec- in the galley is maintained in a neat CHIEF COOK Military Sealift Command trum of military operations. MSC and orderly manner IAW NAVSUP Salary: $40,968, Full Time, Mid Career provides on-time logistics, strategic P-486 and COMSCINST 4000.2. Category: Shipboard Of? cer / sealift, as well as specialized missions PROVISIONS MANAGEMENT. Personnel / Crew anywhere in the world, in contested The Chief Cook shall ensure that the Announcement #: 19-822-01EXOC or uncontested environments. The “Breakout” of provisions necessary for Title, Series, Grade (Code) Chief Cook is responsible for over- the production of all meals is correctly Chief Cook, WM 9971-15 (822) seeing the general operation of the inventoried and recorded and that Base Salary: $40,968 Per Annum galley; utilizing Healthy Heart guide- leftovers and unused products are cor-Type of Appointment: Excepted Ser- lines, approved recipes, instructions rectly stored and labeled. The Chief vice Career-Conditional and progressive cooking techniques in Cook is responsible for requisitioning Opening Date: November 26, 2018 the execution of the daily preparation and preparing all meals and manag-Closing Date: Open Continuously sheet (NAVSUP 1090); and main- ing provisions once they are delivered with Periodic Cutoffs tenance of sanitary standards within to the galley, including ordering and Location: Military Sealift Command the Galley. FOOD PRODUCTION returning unused food items to the (MSC) Vessels Worldwide OPERATIONS. The Chief Cook bulk storeroom using the Food Item Who May Apply: All United States shall ensure that the approved menu is Request/Issue Document NAVSUP citizens and current Military Sea- strictly adhered to and prepared IAW 1282. SUPERVISION. The Chief lift Command Civil Service Mariner the approved recipes, unless the Chief Cook is responsible for the immedi-(CIVMAR) eligible to apply under Steward authorizes speci? c changes or ate supervision and job performance the Veterans Employment Opportu- substitutions. The Chief Cook shall of personnel involved in food prepara-nities Act (VEOA). Active Duty Ser- inspect all galley equipment daily to tion, production and presentation of vice Members (ADSMs) must submit ensure safe operation, rigid sanitation meals, to include ensuring that dining a certi? cation (i.e., statement of ser- and proper maintenance standards areas, salad bar, dessert bar, beverages, vice) at the time of application which are adhered to. The Chief Cook is re- and condiments are set prior to the certi? es that the service member is sponsible for serving line set-up, and beginning of each meal.January 201960 MNClassified MN Jan19.indd 60 Classified MN Jan19.indd 60 1/9/2019 2:52:02 PM1/9/2019 2:52:02 PM