COOK

The Dive Naval Weapons Station located in Goose Creek, South Carolina, is a prominent facility dedicated to providing Morale, Welfare, and Recreation (MWR) services for the Air Force and Space Force. As a Non-appropriated Fund (NAF) entity, it operates with a focus on supporting military personnel and their families through various service and recreational programs. The station is known for maintaining high standards in operational efficiency and community support, making it a critical hub for military recreation and welfare activities in the region. It prides itself on fostering a collaborative and supportive workplace environment where employees can grow professionally while contributing to a vital mission.

This particular position at The Dive Naval Weapons Station is geared towards individuals interested in culinary arts within a structured and mission-focused environment. The role involves performing a full range of cooking duties in a fast-paced setting where food safety, quality, and customer satisfaction are prioritized. The job schedule is flexible and determined by the needs of the facility, requiring the incumbent to be adaptable and ready to support operational demands. Physical effort is a significant component of the role, including continual standing, walking, as well as frequent stooping, reaching, pushing, pulling, and bending. The ability to lift and move objects up to 40 pounds independently, and occasionally heavier items with assistance, is necessary.

As a cook, the incumbent will be responsible for preparing simple yet essential food items such as pancakes, sausage, eggs, hamburgers, and both fresh and canned vegetables. They will also engage in tasks like preparing hot cereals, broiled meats, concentrated soups, sauces, gravies, and cold sandwich fillings. An important part of the position is managing convenience food items including frozen hash browns, fish fillets, and chicken nuggets. Some cooks may also prepare and bake pizza, demonstrating the diversity of culinary tasks required.

The role requires proficiency in basic food preparation techniques including peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Additionally, the cook will be responsible for weighing, measuring, and assembling ingredients for menu items, as well as setting up and replenishing the salad bar. Proper food storage and handling practices such as covering, dating, and storing leftovers according to established protocols are crucial. The job also entails washing and cleaning kitchen equipment to maintain a hygienic and safe culinary workspace.

Applicants for this position must be prepared to complete a background investigation, a favorable pre-employment physical, and mandatory training including obtaining a Food Handler's Certificate within a specified time from hire. This ensures compliance with health and safety standards. The position does not allow for educational substitutions with experience, emphasizing the importance of practical food preparation skills and the ability to operate in a demanding physical environment. This opportunity is open to all applicants, with veterans and military spouses receiving preference consideration. Candidates should exhibit a commitment to public service efficiency, respect for American constitutional values, and a strong work ethic aligned with federal government standards.