USA Staffing

Thank you for your interest in Department of the Navy Nonappropriated Funds (NAF) Employment. This section will be used to determine if you possess the education and/or experience to qualify for this position. Failure to respond may result in an ineligible rating.

Select “Yes” or “No” to the following question(s).

1. This position requires a high school diploma (or equivalent) or higher education. You must provide documentation in order to be considered. Do you have a high school diploma (or equivalent) or higher education?

A. Yes

B. No

2. Select the response that best describes your level of experience or training in cooking and food preparation.

A. Able to modify and create complex recipes and prepare food in varying equipment and quantities.

B. Able to follow complex recipes requiring multiple methods, ingredients, and steps.

C. Able to follow basic recipes and processes to prepare food.

D. Able to identify, measure, and prepare food items and ingredients.

E. Limited or none.

3. Select the response that best describes your level of experience or training in ensuring food sanitation and safety in a shared cooking environment.

A. Able to instruct other staff members on compliance with food sanitation and safety requirements (e.g., establishing proper routines, teaching temperature and timeline restrictions, explaining contamination dangers, etc.).

B. Able to identify proper and improper handling of food ingredients and equipment (e.g., monitoring expiration dates, verifying cleaning checklists, etc.) to determine where training may be needed.

C. Able to sanitize food-related equipment and surfaces such as utensils or countertops and assist others with such tasks.

D. Able to meet basic hygiene standards.

E. Limited or none.

4. Select the response that best describes your level of experience or training in inventory management.

A. Able to manage, prioritize, purchase, and plan based on inventory quantities, usage statistics, and future needs.

B. Able to identify shortages, overages, and time-sensitive items from among a large variety of inventory and adjust current plans accordingly.

C. Able to track increases and decreases in quantities over time (e.g., month to month).

D. Able to count and measure quantities.

E. Limited or none.

5. Select the response that best describes your experience in cooking and food preparation in large quantities.

A. 12 or more months working in quantity cooking and food preparation for large groups of around 50 or more diners (e.g., students in a school cafeteria, medium or large catered events, etc.).

B. 1 to 11 months working in quantity cooking and food preparation for large groups of around 50 or more diners (e.g., students in a school cafeteria, medium and large catered events, etc.).

C. Experience working in quantity cooking and food preparation for small groups of diners (e.g., patrons in a small cafeteria, restaurant event groups, small catered events, etc.).

D. Experience working in cooking and food preparation.

E. Limited or none.

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