COOK

Full Job Description

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The primary purpose of this position is to prepare and cook a variety of menu items for regular and special diets.

In order to qualify, you must meet the quality level of experience requirements described in the Office of Personnel Management (OPM) Qualification Standards Handbook X-118C.

QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for the WG-7400 Food Preparation And Serving Family.

Although a specific length of time and experience is not required for most blue-collar positions, you must meet any screen-out element listed, and show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying.

Qualification requirements emphasis is on the quality of experience, not necessarily the length of time.

The screen out element for this position is ability to do the work of a WG-7404 COOK without more than normal supervision.

JOB ELEMENTS: Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas: 1.

Knowledge of food preparation principles; the physical changes that occur during the processing and cooking of food; food handling and storage practices; menus; and standard formulas used in yield testing.

2. Knowledge of cold food presentation; how to prepare specialty sauces; and carve and use fruits and vegetables as garnishes. 3.

Knowledge of health, safety, and sanitation standards and procedures in order to maintain a safe and clean work environment. 4.

Skill in arithmetic computations to determine quantities needed to prepare required amounts by multiplying ingredients and calculating servings per container; and operating, breaking down, and cleaning kitchen tools and specialized equipment.

5. Ability to adjust standardized recipes for the number of servings required in large quantity cooking. 6.

Ability to communicate effectively, both orally and in writing; and to read and understand menus, recipes, worksheets, food labels, computerized food production sheets, and metric conversion tables.

Physical Effort: Frequently lifts and moves items weighing up to 40 pounds unassisted and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers.

Work requires continual standing and walking, and frequent stooping, bending, reaching, pushing, and pulling.

Working Conditions: Frequently works in areas that are well lit but are often hot and noisy. Subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.

Concrete and tile floors are tiring to walk on and freshly scrubbed floors present danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from use of powered equipment.

Exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering and exiting walk-in refrigerators and freezers.

PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work.

You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social).

Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment.You will receive credit for all qualifying experience, including volunteer experience.

Major Duties:

Prepares and cooks a variety of menu items including regular and special menu items using standard recipes and cooking techniques.

Evaluates varieties of raw and cooked food items to decide if they are fresh and whether cooked foods are done by their appearance, consistency, texture, and temperature.

Plans, coordinates, and times work assignments to assure food items are prepared on time and are at the proper temperature. Adjusts standardized recipes for large quantity cooking.

Utilizes standard formulas to determine portion cost and to adjust ingredients in standard recipes when altering number of servings required. Provides assistance in kitchen management.

Performs yield testing for food items to determine the serving weight or volume after preparation. Gathers other test data to assist in making purchasing and menu pricing decisions.

Uses, maintains, and cleans tools and specialized equipment such as cook tank, agitating kettle, pump fill station, tipper tie, blast chiller, vacuum packer, slicer, chopper, and convection oven.

Utilizes health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and cleanwork environment.

Uses and assures proper fit of required safety equipment and clothing.