About the Position: Prepares and cooks any or all items in bulk quantities or individual servings for regular and/or modified diets required for morning, noon, evening, late meals and/or special feedings. NOTE: This position is a Permanent, Full-Time Seasonal Appointment.
Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities. Current USACE employees with competitive status Current Civilian Employees of the Command Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Veterans Employment Opportunity Act (VEOA) of 1998 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 am able to effectively perform common Cook duties including but not limited to: preparing food by using standardized recipes; adjusting recipes according to the number of servings; portioning food using knives or meat slicers. - 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, Specification, etc. Ability To Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (theoretical, precise, artistic) Work Practices PHYSICAL EFFORT: Incumbent is required to exert moderate to heavy physical effort when handling galley supplies and materials. Incumbent perform work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to 50 pounds unassisted, and occasionally lift or move objects weighing over 50 pounds with the assistance of lifting devices or other workers. 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 heat of stoves and ovens. Is subject to danger of serious burns, and to cuts or other injuries in using powered equipment.
Reviews menus, work sheets and recipes, and determines type and quantities of items required for number of persons to be served and recipe requirements.
Cuts and trims to cooking size, and weighs or measures portions and ingredients for regular or modified diets in accordance with menus, recipes or other instructions.
Regulates cooking temperatures and steam pressures; times cooking process; checks condition of food and turns and bastes meat as required; seasons food; and carves and portions meat.
Sets up and serves hot foods on cafeteria lines, and portions food for individual servings on trays in accordance with regular or modified diets as indicated by instructions.
Cleans and maintains in sanitary condition equipment and work areas, sweeping and mopping floors, washing utensils, tables and refrigerators, and cleaning ovens and ranges.
Directs, and instructs as necessary, any helpers and mess attendants assigned in the simpler cooking activities, preparation of vegetable and fruits for cooking or raw use, and in cleaning equipment and work areas.