Cook

Full Job Description

About the Position: This position is located in Fort Polk, Louisiana.

Who May Apply: US Citizens 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. There is no specific length of training or experience required.

However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision.

Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook ~ without more than normal supervision.

I have the ability to perform common duties such as plan the cooking of entire meals using a variety of cooking techniques; understand food labels, standard recipes, menus, food production sheets, metric conversion tables and work instructions.

I can clean, maintain and use a variety of food service equipment. I have a basic knowledge of food preparation principles; sanitation standards and cleaning methods.

I work under normal supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed.

- Failure to meet this Screen out Element will result in an ineligible rating.

Ability To Do The Work Of The Position Without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc.

(Other Than Blueprint Reading) Ability To Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (theoretical, precise, artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) Physical Efforts: Work involves frequent lifting or moving of objects weighing up to 30 pounds (e.g., utensils or containers of food); constant standing and walking; and occasional lifting of over 50 pounds (e.g., pans of meat).

Working Conditions: Work requires some exposure to soiling of hands by cooking oils or grease, some splashing of water, noise of equipment, cold of refrigerators and freezers, and heat of stoves and ovens.

Is subject to danger of serious burns and to cuts or other injuries in using powered equipment. Is subject to danger of falling on floors that have been freshly mopped or where food has been spilled.

Major Duties:

• Responsible for spot checking of food service workers.
• Roast, broil, bake, fry, boil, steam, and stew meats, fish and poultry.
• Adhere to all guidance outlined.
• Maintain all food service equipment in proper working condition through cleaning, sanitizing, sweeping, and mopping.
• Cook starches, vegetables, soups, stocks, broths, gravies, sauces, and puddings with or without using packaged mixes.
• Ensure that proper temperatures of foods are maintained during holding, transport, reheating, and serving.