Commander, Navy Installations Logo
Position Title
Cook Leader (Mulligan's)
Agency
Commander, Navy Installations
Announcement Number
JAX-25-12719383 Opens in new window
Open Period
Thursday, April 3, 2025 to Thursday, April 10, 2025
For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.
Eligibilities
1. Are you the spouse of a relocating Armed Forces member?  If yes, please confirm the following: I am a military spouse who is currently married to my active duty sponsor.

I am exercising my preference eligibility for positions within the local commuting area of my sponsor's current duty station.  I certify that I have not accepted nor declined a permanent, continuing Federal or non-appropriated fund position in the local commuting area of our current duty location. 

NOTE 1:  Military spouses are eligible for one permanent appointment using their preference eligibility for the duration of the active duty sponsor's assignment to a permanent duty station, as long as the military spouse has not declined or accepted a permanent Federal or non-appropriated fund position in the commuting area of the sponsor's current duty location.  If you certify that you have not used your preference at your sponsor's current duty location and it is discovered to be untrue, you may be subject to loss of MSP and possible disciplinary action. 

NOTE 2:  You must include documentation of your preference eligibility which includes:  A copy of the PCS orders and your marriage certificate or license.

Failure to provide this documentation will result in a rating of ineligible.
(limit characters)
Conditions of Employment
1. Do you live or work within the commute area (within 50 miles) of the duty location(s) listed for this position?

The commuting area is defined as the geographic area surrounding a duty location that encompasses the localities in which people live or work and can reasonably be expected to travel back and forth daily to their usual employment.
(limit characters)
2. I am willing and able to wear a prescribed uniform while performing duties of this position. (limit characters)
3. I am willing and able to work an Flexible work schedule. This schedule describes work performed without a regularly scheduled tour of duty; hours are from 0-40 hours per week. (limit characters)
4. I am willing and able to lift and/or carry loads/items up to 50 pounds. (limit characters)
5. The physical activities include, but are not limited to extensive standing, walking, bending, turning, stooping, twisting, reaching, pushing, pulling and light lifting. Are you able to adhere to these conditions? (limit characters)
6. Are you a current Navy NAF employee that occupied a position within NAS Jacksonville MWR at Mulligan's? If yes, you must submit a copy of your Personnel Action Report (PAR) at time of application. (limit characters)
Assessment 1
Thank you for your interest in the Department of the Navy Non-appropriated Funds Employment. This section will be used to determine if you possess the education and/or experience to qualify for a Cook Leader, NL-7404-08, position. Failure to respond to the question(s) will result in an ineligible rating. (limit characters)
1. Describe your skills to plan, coordinate and time sequence steps to prepare food on time without overcooking or waste; the ability to recognize characteristics of food in deciding that raw materials are fresh and judge food by color, consistency, temperature, odor and taste? (Answer must be supported by resume.) (limit characters)
2. Do you possess basic reading, writing and math skills in order to read and interpret complex recipes and compute changes required to increase/decrease number of portions? (limit characters)
3. Describe your experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting. (Answer must be supported by resume.) (limit characters)
Select “Yes” or “No” to the following question(s). (limit characters)
4. Do you possess knowledge of percentages and elementary cost accounting? (Answer must be supported by resume.) (limit characters)
5. Describe your understanding of operating commercial grade kitchen equipment and problems relevant to storage, composition of menus and training of staff. (Answer must be supported by resume.) (limit characters)