EXECUTIVE CHEF NF-04 RFT (WWH)(OPEN UNTIL FILLED)

PHYSICAL REQUIREMENTS & WORKING CONDITIONS: Must have a fair degree of physical strength and be capable of the below: 1. Twists and turns about the waist while standing and sitting. 2. Works effectively in extremely stressful conditions. 3. Performs repetitive physical task that may require the ability to lift 45 pounds and carry objects of up to 20 pounds for distances of up to 50 feet. BASIC REQUIREMENTS: 1. A minimum of three (3) years of progressively responsible experience as a chef in a food service operation; or a minimum of five (5) years of progressively responsible culinary experience in a high-volume food service operation is required. Relevant education may be used as a substitute for experience. 2. Extensive knowledge and ability to prepare and cook fresh, frozen, canned and dehydrated food products. 3. Familiarity with carcass structure of beef, veal, lamb, pork, and poultry and the NAMP cuts produced from them. 4. Knowledge of food/beverage cost control procedures and techniques. 5. Ability to write accurate recipes with clear step by step instructions. 6. Knowledge of applicable sanitation and safety requirements. 7. Must have the necessary social skills to develop positive relations with customers, VIP's and visiting dignitaries. This activity is a Drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce. Please include MONTH/YEAR and HOURS per week for all previous work experience listed on the resume. If there is no indication of time in position, we will credit the minimum.