SNACK BAR COOK LEADER NL04* (RFT) ALOHA KITCHEN **LOCATED AT CAMP SMITH IN HALAWA**

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.

SKILLS AND KNOWLEDGE: Ability to direct work activities of a mixed occupational crew during assigned shift. Ability to plan, coordinate, and time daily assignments for completion at mealtime, and adjust recipes for number of servings needed. Knowledge of food characteristics to judge freshness, color, consistency, taste, etc., and know when food is properly cooked. Ability to instruct lower-graded cooks on cooking procedures. Ability to operate and maintain kitchen equipment. Knowledge of safety and sanitary requirements in accordance with Navy Medical and other mandatory regulations. Will maintain Navy Medical food safety certification and will ensure food work crew receives required training in addition to any required Marine Corps training such as ServSafe. RESPONSIBILITY: Works under the supervision of a program or facility supervisor or manager who issues instructions on work sequence, procedures, methods, and deadlines and relies upon the incumbent to assure that work assignments are carried out by other members of the group. Supervisor is available to provide information or decisions regarding problems that may arise during work. Overall work problems are reviewed for status and progress, causes of delays, and other problems. PHYSICAL EFFORT: Work involves frequent lifting or moving of objects weighing up to 30 pounds and constant standing and walking. May occasionally be required to lift over 45 pounds (e.g., pans of meat, containers of milk), with assistance. WORKING CONDITIONS: Kitchens are often warm and noisy. Exposed to steam, fumes, odors, danger of falling, burns, and cuts. Exposed to extremes in temperatures when entering walk-in refrigerators from the warm kitchen