Cook Leader

Full Job Description

This position will be assigned to the Child Development Center located at JBSA Fort Sam Houston, San Antonio, TX This is a Regular Part -Time category position with 20 guaranteed hrs., may work up to 40 hrs/wk.

Scheduled as needed. This position is eligible for benefits. Must be physically able to frequently lift or move objects weighing up to 40lbs.

Must be able to continuously stand and walk, and frequently stoop, reach, push, pull and bend for long periods of time. Who May Apply: Open to everyone.

Applicants will be categorized by preference(s) and/or priority consideration eligibilities.

An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 01/26/2026 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below.

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; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience.

Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application.

Qualifying Experience: Must have experience in and knowledge of food preparation principles: Knowledge, Skills and Abilities (KSA's): Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competency in the following areas: 1.

Ability to lead three or more workers to accomplish cooking assignments. 2. Knowledge and skills must have been gained in a grill, snack bar, restaurant, club, or similar food activity.

3.Must have experience in and knowledge of food preparation principles and characteristics of food and planning processes to ensure entire meals are prepared and cooked on time. 4.

Must be able to perform yield testing to determine portion cost and to adjust ingredients in standardized recipes.

**NOTE: Those qualified applicants who meet both the minimum qualification requirement(s) and highly preferred criteria(s) will be considered best qualified for this position and will be referred to the selecting official(s) first for consideration.

All other applicants will be referred as needed and requested by the selecting official(s).

**Reminder to Applicants: Your experience has to be clearly identified in your resume in order to receive consideration.

If your resume does not provide enough information regarding your work history for us to make a creditable qualification determination, your application package may be rendered disqualified and you will no longer be considered for this position.(Format example: Employer name, position title, beginning and ending dates of employment, with summary of duties, etc.) Major Duties:

Lead other employees and cook a wide variety of menu items.

As a working leader, performs the following types of duties: Provides day-to-day advice and guidance to employees for work assignments; relays instructions from the supervisor for work assignments; gets the work started and sets the work pace; demonstrates work methods and provides work-related guidance; ensures that the worksite materials and tools are available, and ensures that employees follow security, safety, and housekeeping rules.

Performs duties which include but are not limited to the following: Roasts, broils, bakes, fries, boils, steams, and stews meats, fish and poultry, Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes.

Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon, and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes.

Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics.

Plans the cooking process to produce complete meals on time and at the proper temperature.Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12860406