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
- San Diego, CA
- Pay
- $19.54 – $21.18 an hour
- Type
- Flexible; 0-40 hours per week
- Dates
- Posted Nov 5 · Closes Nov 19
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 $40,643–$44,054 a year, or $19.54–$21.18 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 1 day 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 various duties to facilitate food preparation; food service, maintain cooking and serving equipment and areas in a clean and orderly condition.
Qualifications
Ability to perform tasks involving several procedures. Knowledge of food handling techniques and portion control. Have ability to perform basic arithmetic. Ability to follow verbal and written instructions. Must have a working knowledge or ability to learn sanitation standards. Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Must be able to pass food service screening and training.
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