Cook

- Performs a variety of simple cooking tasks to assist the cooks in the kitchen

- Weighs measures and assembles ingredients

- Maintains accurate food inventories

- Uses maintains and cleans tools and equipment such as grills food processors slicing machines toasters mixers and pressure cookers

- Utilizes health safety and sanitation practices procedures rules and regulations to maintain a safe and clean work environment

• U.S. Citizenship Required
• Males must be registered for Selective Service see
• This posn is subject to provisions of the DoD Priority Placement Program
• Disclosure of Political Appointments
• Direct Deposit: All federal employees are required to have direct deposit.
• Depending on the type of position (competitive/excepted) you are selected for you will be required to serve a 1-year probationary period OR 2-year trial period.
• Upon completion of your probationary/trial period your employment will be terminated unless you receive certification in writing that your continued employment advances the public interest.
• Shift work may be required
• Required to use/wear safety shoes and cooks uniform
• Required to possess a Food Handlers License and/or meet health screening requirements; a high standard of personal cleanliness is required
• May be required to attend Quality Improvement Training and to participate in section Quality Improvement Teams and data collection efforts.
• Employee may be detailed to other areas and or duties as mission requires. If detailed to a position that requires licensure must have or be able to obtain required license(s).
• This is a Mission-Essential position performing a Mission-Critical-Function which must continue uninterrupted after the occurrence of an emergency and continued through full resumption of all functions

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 Preparations 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 the ability to do the work of a 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 the methods and procedures relating to food preparation and cooking in small quantities.

2. Knowledge of characteristics of various foods responsible for colors flavors consistencies textures temperatures and cooking times.

3. Knowledge of food handling and storage practices. Ability to communicate effectively both orally and in writing; and read and understand menus recipes worksheets food labels computerized food production sheets and metric conversion tables.

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

5. Skill in arithmetic computations to determine precise measurements for quantities needed to prepare required amounts multiplying ingredients and calculating servings per container.

6. Skill in-making precise measurements and accurately-weighing recipe-ingredients. Skill in operating breaking down and cleaning kitchen tools and equipment.

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.

PHYSICAL EFFORT: Employee frequently lifts and moves items weighing up to 40 pounds unassisted and occasionally lift or move 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 which are well lighted 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.