Naval Facilities Engineering Systems Command
Naval Base, Norfolk, VA $108,019 – $140,426 a year Posted Nov 6 Closes Nov 10
Federal · USAJOBS
Food Service Worker
Commander, Navy Installations Command · Department of the Navy
Federal · USAJOBS Open to the public
- Location
- Portsmouth, VA
- Pay
- $20.14 an hour
- Dates
- Posted Oct 30 · Closes Nov 14
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 $41,891 a year, or $20.14 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 7 days ago. Commander, Navy Installations Command has 41 other federal openings on MyPRjobs.
About the job
The primary purpose for the establishment of this job is to perform all or a variety of Food Service work and cashier duties
Qualifications
Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate must possess: Knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality. Ability to follow basic recipes, combine ingredients, and prepare all assigned foods. Knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients. A basic understanding of recipe construction. Skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Ability to comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other food service equipment.
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