Page 60: of Marine News Magazine (January 2019)

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Post Your Resume for Free • Energize Your Job Search @ MaritimeJobs.com expected 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 RENT days 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 2019 60 MN

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