Cook
Duties include, but are not limited to:
prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and lengthy preparation time. Coordinates the preparation of entire meals consisting of several items with different cooking times and characteristics under supervision. Able to roast, broil, bake, fry, boil, steam and stew meats, fish and poultry; prepare soups, stocks, gravies, broth and sauces without the use of packaged mixes. Works alone or with a higher grade cook or supervisor. Complies with food handling and sanitation standards in preparation, storage and service of foods. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Utilizes standardized recipes for the number of servings required. Utilizes computerized production reports to adjust recipes to insure proper amount of foods are prepared. Performs yield testing for selected items to determine the serving weight or volume after preparation and gathers other test data to assist management in making purchasing and menu decisions. Follows special health and safety procedures in storing items in the food bank and in reheating food items. Follows prescribed safety procedures (including appropriate use of personal protective equipment and reporting work related injuries or illnesses to supervisory personnel). Uses proper lifting methods and body mechanics for heavy lifting or moving heavy objects. Reports observed or potential safety hazards to supervisor immediately. Removes or corrects safety hazards if possible. Maintains a clean work site, is neat and orderly. Cleans own work area after completion of meal preparation. Cleans kettles, tables, slicers, grinders, etc. if needed. Practices Clean as you go concept. Work Schedule:
Full time, Monday through Friday 9 AM to 5:
30 PM. May include weekends and holidays. COOK WG-7404-6 PD #2182 Relocation/Recruitment incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/02/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. Screen-Out Element:
Ability to do the work of the position without more than normal supervision. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyFood ServiceInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork Practices Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements/Working Conditions:
Work involves constant standing, bending, walking; frequent lifting or moving of objects weighing up to 50 pounds, such as pans of meat, cases of canned food or sacks of vegetables. Occasional lifting of over 50 lbs. is required and the pushing of heavily loaded carts is also required.
Estimated Salary: $20 to $28 per hour based on qualifications.
prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and lengthy preparation time. Coordinates the preparation of entire meals consisting of several items with different cooking times and characteristics under supervision. Able to roast, broil, bake, fry, boil, steam and stew meats, fish and poultry; prepare soups, stocks, gravies, broth and sauces without the use of packaged mixes. Works alone or with a higher grade cook or supervisor. Complies with food handling and sanitation standards in preparation, storage and service of foods. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Utilizes standardized recipes for the number of servings required. Utilizes computerized production reports to adjust recipes to insure proper amount of foods are prepared. Performs yield testing for selected items to determine the serving weight or volume after preparation and gathers other test data to assist management in making purchasing and menu decisions. Follows special health and safety procedures in storing items in the food bank and in reheating food items. Follows prescribed safety procedures (including appropriate use of personal protective equipment and reporting work related injuries or illnesses to supervisory personnel). Uses proper lifting methods and body mechanics for heavy lifting or moving heavy objects. Reports observed or potential safety hazards to supervisor immediately. Removes or corrects safety hazards if possible. Maintains a clean work site, is neat and orderly. Cleans own work area after completion of meal preparation. Cleans kettles, tables, slicers, grinders, etc. if needed. Practices Clean as you go concept. Work Schedule:
Full time, Monday through Friday 9 AM to 5:
30 PM. May include weekends and holidays. COOK WG-7404-6 PD #2182 Relocation/Recruitment incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/02/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. Screen-Out Element:
Ability to do the work of the position without more than normal supervision. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyFood ServiceInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork Practices Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements/Working Conditions:
Work involves constant standing, bending, walking; frequent lifting or moving of objects weighing up to 50 pounds, such as pans of meat, cases of canned food or sacks of vegetables. Occasional lifting of over 50 lbs. is required and the pushing of heavily loaded carts is also required.
- Department:
7404 Cooking - Salary Range:
$23.21 to $27.08 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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