Cook (Temp)
Major Duties of the position are as follows:
Independently prepare all types of meats (cuts, trims and removes bones). Coordinate the mixing of ingredients from scratch for soups, broths, gravies, cereals, sauces. Plan, prepare or coordinate the preparation of food using special or difficult recipes. Cook in large quantities, evaluate final food products and initiate corrective action when item does not meet established quality standards. Use proper procedures and proficiency in using cook chill/capcold equipment such as rotating steam kettles, pump stations, blast chillers, cook tanks etc. Develop standardized recipes for quantity cooking. Expand and modify recipes according to the capacity and in response to adjustments needed. Manage cooking processes so that food is served at peak taste, texture and appearance. Maintain and log temperatures of daily production and the storage of foods. Record storage, cooking and holding temperatures to prevent bacterial growth. Routinely monitor food temperatures during preparation, cooking and holding. Clean, store and maintain all kitchen utensils and work areas. Work Schedule:
Monday - Friday, 5:
00 AM - 1:
30 PM or 9:
30 AM - 6:
00 PM Position Description Title/PD#:
4390-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/13/2020. United States Citizenship English Language Proficiency
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 Qualification Standard Handbook X-118C. 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:
Ability to do the work of the position without more than normal supervision. (SCREEN-OUT ELEMENT) Interpret instructions, specifications (other than blueprint reading) Technical practices (theoretical, precise, artistic) Work practices (including keeping things neat, clean and in order) Use and maintain tools and equipment. Dexterity and safety. 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:
Work requires continual standing and walking, frequent stooping, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted.
Estimated Salary: $20 to $28 per hour based on qualifications.
Independently prepare all types of meats (cuts, trims and removes bones). Coordinate the mixing of ingredients from scratch for soups, broths, gravies, cereals, sauces. Plan, prepare or coordinate the preparation of food using special or difficult recipes. Cook in large quantities, evaluate final food products and initiate corrective action when item does not meet established quality standards. Use proper procedures and proficiency in using cook chill/capcold equipment such as rotating steam kettles, pump stations, blast chillers, cook tanks etc. Develop standardized recipes for quantity cooking. Expand and modify recipes according to the capacity and in response to adjustments needed. Manage cooking processes so that food is served at peak taste, texture and appearance. Maintain and log temperatures of daily production and the storage of foods. Record storage, cooking and holding temperatures to prevent bacterial growth. Routinely monitor food temperatures during preparation, cooking and holding. Clean, store and maintain all kitchen utensils and work areas. Work Schedule:
Monday - Friday, 5:
00 AM - 1:
30 PM or 9:
30 AM - 6:
00 PM Position Description Title/PD#:
4390-A Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/13/2020. United States Citizenship English Language Proficiency
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 Qualification Standard Handbook X-118C. 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:
Ability to do the work of the position without more than normal supervision. (SCREEN-OUT ELEMENT) Interpret instructions, specifications (other than blueprint reading) Technical practices (theoretical, precise, artistic) Work practices (including keeping things neat, clean and in order) Use and maintain tools and equipment. Dexterity and safety. 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:
Work requires continual standing and walking, frequent stooping, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted.
- Department:
7404 Cooking - Salary Range:
$25.94 to $30.26 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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