Cook
Prepares entire meals under the guidance of immediate Cook Supervisor, coordinating the cooling of several items with different cooking times and characteristics, planning the cooking process to produce and complete meal on time and at the proper temperature. Works independently to prepare and cook a variety of items including regular and special diet entr es and dessert items. Weighs, measures and assembles ingredients for regular modified menu items. Adjusts standardized recipes for the number of servings required in large quantity cooking. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gathers other test data to assist management in making purchasing and menu pricing decisions. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Follows established food safety and sanitation procedures in all phases of food preparation, food service, and storage. Cooks food in large quantities and rapidly chills and stores prepared items under refrigeration. Follows special health and safety procedures in storing items in the food bank and in reheating good items. Maintains accurate food inventories and rotates stock items to prevent spoilage. Covers, dates and stores leftovers according to established procedures. Utilizes Food Production and Services computer software to data retrieval communication tabulates sheets, etc, prints out computerized date for timely preparation of necessary items. Prepares food production worksheets from computerized data for timely preparation of necessary items, prepares food production worksheets from computerized recipe files, follows menu and diet cards, count sheets, schedule, etc to correctly serve and answer general questions about diets and proper foods for both regular and modified diets. Assists supervisor or higher-grade worker in ordering food in accordance with daily and weekly menu requirements. Operate specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items for long period. Responsible for proper use and cleaning of all kitchen equipment, utensils, and work areas practicing a clean as you go concept. Cleans and uses a variety of cooking utensils required to measure, weigh and process food items. Receives assignments in the form of written and oral instructions from immediate supervisor. Separates and disposes of food waste, trash, and recyclables into receptacle. Ensures proper operation, storage, and use of cleaning supplies and all tools and equipment and reports needed repairs Work Schedule:
Full Time, Shift to be discussed at interview Compressed/Flexible Schedule:
Not Authorized Position Description Title/PD#:
Cook, WG-7404-06 / PD# 09093-A Relocation/Recruitment Incentives:
Not Authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/08/2020.
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. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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:
Must be capable of carrying heavy loads up to 60 pounds for long distances and 75 pounds for short distances, lifting large food containers, and stacking cumbersome dishes, pots and pans. Must be physically able to push and pull food carts, mop floors, clean walls, windows, etc. Required to do much standing, walking and bending during performance of duties. Must be able to maintain a good attendance record, possess emotional and mental stability, and work at a steady and efficient pace. Must have physical ability to operate food production equipment. Must have physical ability to operate the computer, utilizing keyboards, CRT screen, printer, etc.
Estimated Salary: $20 to $28 per hour based on qualifications.
Full Time, Shift to be discussed at interview Compressed/Flexible Schedule:
Not Authorized Position Description Title/PD#:
Cook, WG-7404-06 / PD# 09093-A Relocation/Recruitment Incentives:
Not Authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/08/2020.
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. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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:
Must be capable of carrying heavy loads up to 60 pounds for long distances and 75 pounds for short distances, lifting large food containers, and stacking cumbersome dishes, pots and pans. Must be physically able to push and pull food carts, mop floors, clean walls, windows, etc. Required to do much standing, walking and bending during performance of duties. Must be able to maintain a good attendance record, possess emotional and mental stability, and work at a steady and efficient pace. Must have physical ability to operate food production equipment. Must have physical ability to operate the computer, utilizing keyboards, CRT screen, printer, etc.
- Department:
7404 Cooking - Salary Range:
$20.02 to $23.35 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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