Skills and Knowledge: Must develop a working knowledge of the activities and assigned area of responsibility. Ability to render decisions and to influence others in obtaining cooperation and assistance. Must be skilled in various phases of food service operations with specialized experience and training in food preparation. Knowledge of the operation of various kitchen equipment. Ability to operate a cash register. Simple arithmetic and the ability to read instructions are required. Working knowledge of common sanitation procedures to prevent contamination. Ability to follow oral and written instructions. Responsibility: Receives assignments in oral or written form. Routine work is performed with general instructions; special circumstances occurring periodically require complete and specific instructions. The supervisor periodically checks to see that work is done on time and according to instructions. May be responsible for the coordination, operation and maintenance of the activity during his/her shift. Responsible for the proper use and cleaning of equipment, safety practices, personal hygiene and conformance with sanitation requirements. Must be able to successfully complete and maintain a proper food safety/sanitation, alcohol serving training program, and/or ServSafe trainer certification, as applicable, is required in accordance with the Marine Corps Orders and Naval Preventative Medicine Manual policies and guidance for cleanliness and sanitation standards. Physical Effort: Work involves light to moderate physical effort such as continuous standing, walking, frequent stooping, reaching, pushing, pulling, and bending. Frequent lifting or moving objects weighing up to 45 lbs. unassisted and occasionally lifting or moving objects weighing more than 45 lbs. with the assistance of other workers. May be required to perform heavy work such as scouring and scrubbing equipment/floors, pushing heavy carts and trucks in unloading, storing and delivering supplies. Working Conditions: Work areas are often uncomfortably warm and noisy. Workers are exposed to minor cuts, bruises, burns, scalds and the possibility of slipping on wet floors. Some workers are exposed to extreme temperatures of hot kitchens, walk-in refrigerators and freezing units.