COOK

Summary

Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information. The primary purpose of this position is to prepare and cook a variety of menu items for regular and special diets.

Duties

- Prepares and cooks a variety of menu items including regular and special diet entrees and dessert items using standard recipes and cooking techniques - Adjusts standardized recipes for large quantity cooking - Provides assistance in kitchen management - Uses, maintains, and cleans tools and specialized equipment - Utilizes health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and clean work environment

Qualifications

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 food preparation principles; the physical changes that occur during the processing and cooking of food; food handling and storage practices; regular and special diet 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. 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: 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.