Commander, Naval Information Warfare Systems Command (NAVWARSYSCOM)
Point Loma Complex, San Diego, CA $85,307 – $158,062 a year Posted Nov 6 Closes Nov 12
Federal · USAJOBS
MWR Food Service Worker
Commander, Navy Installations Command · Department of the Navy
Federal · USAJOBS Open to the public
- Location
- Seal Beach, CA
- Pay
- $18.89 – $20.48 an hour
- Type
- 0-40 hours per week (Flexible)
- Dates
- Posted Nov 3 · Closes Nov 17
Opens the official announcement. MyPRjobs is not part of the federal government.
What to know about this job
Prepared by MyPRjobs from the announcement and our catalog. The official summary follows below.
- This kind of job
A U.S. federal government job. You apply on USAJOBS with a federal résumé; it has a closing date and pay follows fixed scales (GS or others).
- The pay, plainly
About $39,291–$42,598 a year, or $18.89–$20.48 an hour full time (40 hours). Before taxes and deductions.
- Documents usually requested
- Federal résumé (with hours per week and dates for each job)
- Academic transcript, if the position requires education
- DD-214 if you claim veterans' preference
- SF-50 if you are a current federal employee
- Photo ID and Social Security card or work authorization (Form I-9)
- In our catalog
Posted 3 days ago. Commander, Navy Installations Command has 41 other federal openings on MyPRjobs.
About the job
This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The primary purpose of this position is to perform routine food service preparation and to provide cash handling responsibilities as required.
Qualifications
Must have skill to organize assignments, to meet meal schedules. Must understand food terminology, measurements and serving information in standardized recipes and regular and modified menus. Must be able to operate a cash register. Skill in performing basic arithmetic. Ability to maintain and protect monies and records. Must apply knowledge of general sanitation principles to safeguard food against spoilage and waste. Required to have a thorough understanding of routine methods and procedures used in all functional areas of the food service operation and skill to assist in training lower or new food workers in routine duties.
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