Cook, A06Flex

SUMMARY OF DUTIES:

Prepares and cooks a variety of menu items including regular and special entrees and dessert items. Works alone or with a higher-grade cook to roast broil bake fry boil steam and stew meats fish and poultry. Prepares soups stocks broths gravies sauces and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska crepes and mousses. Adjusts standardized recipes for the number of servings required in large quantity proper temperature for all foods during holding transport reheating and serving to assure quality control and food safety. Prepares cold food platters; mixes and prepares cold sauces meat glazes molded aspics and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods in ordering items in accordance with daily and weekly menu requirements and preparing food production worksheets from computerized recipe files.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor or proper point of contact for help when problems to safety regulations and standards. Promptly reports any observed workplace hazards and any injury occupational illness and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Performs other related duties as assigned.

• See Duties and Qualifications

EVALUATIONS:

Skills and Knowledge:

Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. Working knowledge of the planning process involved in cooking an entire meal including different preparation methods for various food items the necessary time for cooking these different items and how to schedule and coordinate preparation to produce a properly cooked meal on time. Ability to evaluate a variety of raw and cooked food items to ascertain their freshness. Knowledge of standard formulas used in yield testing. Knowledge of principles of food spoilage food borne illness and food knowledge of methods and procedures necessary for ordering issuing and storing food items in accordance with inventory and sanitation requirements.

Responsibility:

Receives work assignments orally and in writing from supervisor or higher-level cook. Plans coordinates and times assignments to assure food items are prepared on time and are at the proper temperature. Makes judgments about necessary recipe modifications.

MINIMUM QUALIFICATIONS:

Required to lift and move objects and stand and walk and carries objects up to 45 lbs. independently and objects over 45 lbs with assistance.

Exposed to warm and noisy kitchens steam fumes and cooking odors; danger of falling on freshly mopped floors; burns from steam or hot foods; cuts from knives; shocks from electrical machines; and extremes in temperatures.

Candidates should be committed to improving the efficiency of the Federal government passionate about the ideals of our American republic and committed to upholding the rule of law and the United States Constitution.