Cook, NA-04/RPL

Full Job Description

It is the applicant's responsibility to read all sections and associated links in this announcement.

Provides a full range of simple cooking by preparing and cooking items at an AFRC Resort by using various cooking techniques. RESUMES MUST BE TWO PAGES (OR LESS).

QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME. GOVERNMENT POSITIONS MUST INCLUDE PAY PLAN, SERIES, GRADE, TO AND FROM DATES, AND GOVERNMENT AGENCY/DEPARTMENT.

Must include at least one year of experience performing duties at a level which equipped the applicant with the particular knowledge, skills, and abilities needed to perform successfully in the position.

QUALIFICATION REQUIREMENTS: Must have one year of post-high school experience in the hospitality industry or one year of post-high school education.

Work experience in preparing food and cooking simple foods and short orders in a cafeteria, restaurant, or mess. Demonstration of the following work behavior is desirable: Neatness and good grooming.

Dependability. Ability to work under pressure. Highly preferred applicants will possess a culinary degree.

All Qualified applicants will be rated against the highly qualifying criteria by a rating panel for evaluation of the quality and extent of your total accomplishments, experience and education.

Those applicants determined to be highly qualified will be referred to the hiring official for consideration. The highly qualified candidates may undergo an interview and reference checks.

All answers to the Highly Qualifying Criteria must be demonstrated in your resume to get credit. Major Duties:

DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES: Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.

Prepares hot cereals and concentrated or dehydrated soups, sauces, and gravies. Makes cold sandwich fillings. Sets up and replenishes the salad bar.

Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.

Weighs, measures, and assembles ingredients for regular and modified menu items.

Mixes ingredients according to precisely written recipes, covers, dates, and stores leftovers in accordance with established procedures.

Operates a variety of kitchen equipment using gas, electricity, steam, or microwave heat sources.

Disassembles, cleans, and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.

Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.

Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food.

Ensures that foods are stored at the correct temperatures to prevent bacterial growth. Performs other duties as assigned.

Skill and Knowledge: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short-order foods.

Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions.

Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold.

Knowledge of the various tables of weights and measures and the ability to follow instructions to convert from standard to metric measurements.

Skill in operating, disassembling, and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection, and spoilage control procedures.

Responsibility: Assignments are received orally or in writing from the supervisor in the form of a cook's worksheet, menus, standardized recipes, and meal schedules.

A supervisor or higher-grade cook provides detailed instructions on cooking methods and the use of equipment for new or more complex assignments.

The employee is responsible for the proper use and cleaning of kitchen equipment, adhering to safety practices, maintaining personal hygiene, and ensuring conformance with food service sanitation requirements.

A higher-grade cook is available to answer technical questions and ensure that the work is being done properly.

Completed work is evaluated in terms of the quality of food cooked and adherence to time schedules and instructions.

Physical Effort: Work involves continuous standing and walking, as well as frequent stooping, reaching, pushing, pulling, and bending.

Must be able to lift or move objects up to 40 pounds unassisted and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.

Working Conditions: Work is performed in kitchen areas, which are well-lit but are often hot and noisy.

Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units.

Must stand on tile floor, subject to burns, cuts, and slipping on wet floors. Performs other duties as assigned.