This position performs a full range of preparing and cooking items using standard or complex recipes. Incumbent uses a full range of cooking procedures from common frequently used to difficult or new recipes, in the independent preparation of a variety of meats, poultry, seafood, vegetables, sauces and gravies. On a daily basis prepares four or more menu items for one meal that involves planning and coordinating a variety of steps. Ensures that all items are ready for serving at the same time or prepares menu items using special or difficult recipes involving many steps, ingredients, or long preparation time. Adjusts recipes to improve flavor, texture and presentation. Demonstrates work methods and provides work-related guidance to lower graded employees. Follows security, safety, sanitation, and housekeeping rules. May assist in purchasing and menu pricing decisions by performing yield tests for selected food, ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files. Performs other duties as assigned.


Thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes. Knowledge of procedures of cooking in large quantities. Skill to overcome practical production problems; evaluate final food products, and intitiate corrective action. Ability to expand and modify recipes and to develop standardized recipes for quantity cooking. Skill in the operation, breakdown and proper cleaning of food service equipment. Knowledge of sanitation requirements and kitchen safety regulations is necessary to ensure a safe and healthy environment. This position requires continual standing, bending, reaching, pushing and pulling in different directions. Will be required to frequently lift up to 40 lbs. and may be required to lift over 40 lbs on occasion with the assistance from other kitchen staff or hand devices. Most kitchen environments are warm and noisy and the incumbent will be exposed to steam, heat, cold, fumes, and odors, dangers of falling, burns and cuts. All employees are required to wear kitchen safety protection when completing certain jobs.


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Submit a Resume or NAF Application to:

MWR NAF Personnel

Naval Ordnance Test Unit

Bldg. 88900, BOX 1623

Cape Canaveral, FL 32920


FAX: 321-853-1293


As a condition of employment, the selectee will be required to participate in the Direct Deposit/Electronic Fund Transfer. The Department of Navy is an Equal Employment Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, sexual orientation, or any other non-merit factor.

As required by Executive Order 14043, Federal employees are required to be fully vaccinated against COVID-19 regardless of the employee’s duty location or work arrangement (e.g., telework, remote work, etc.), subject to such exceptions as required by law. If selected, you will be required to be fully vaccinated against COVID-19 and submit documentation of proof of vaccination by November 22, 2021 or before appointment or onboarding with CNIC, if after November 22. CNIC will provide additional information regarding what information or documentation will be needed and how you can request of CNIC a legally required exception from this requirement.