Cook
Duties include but not limited to:
Preparation of a wide variety of food processing or cooking tasks to prepare regular or special diets; Plan, coordinate the sequence of standard or complex techniques adjusting standard recipes for quantity, taste or consistency; Plan for and perform processing (slices, grids, and cuts) foods, weighs ingredients, or prepares fresh fruit and vegetables for cooking; Coordinate the mixing of ingredients from scratch for baked goods, soups, broths, gravies, sauces, and puddings; Adjust/change process to improve taste and consistency; Calculate amount of food needed and adjust recipes for quantity; Plan for the preparation of a full variety of food using all methods of dry and moist heat to accommodate regular and specialized diet menus; Coordinate the cooking of all types of foods, using staggered cooking techniques; Knowledge of the planning process involved in cooking an entire meal including the different preparation methods ; Knowledge of baking and cold food presentation; Ability to carve and use colorful and vegetables as garnishes; Strong working knowledge of modified diets and of the cooking techniques used in preparation. Performs other duties as assigned. Work Schedule:
Monday - Friday (8:
00am-4:
30pm) Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devise or other workers. The work is performed in the kitchen area, which are well lighted and often hot and noisy. The employee will be exposed to steam, fumes and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. Employee is subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Interpret Instructions, Specifications (other than blueprint reading)MaterialsSpecial Aptitude - Food Service WorkTechnical PracticesWithout more than normal supervisionWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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). 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Preparation of a wide variety of food processing or cooking tasks to prepare regular or special diets; Plan, coordinate the sequence of standard or complex techniques adjusting standard recipes for quantity, taste or consistency; Plan for and perform processing (slices, grids, and cuts) foods, weighs ingredients, or prepares fresh fruit and vegetables for cooking; Coordinate the mixing of ingredients from scratch for baked goods, soups, broths, gravies, sauces, and puddings; Adjust/change process to improve taste and consistency; Calculate amount of food needed and adjust recipes for quantity; Plan for the preparation of a full variety of food using all methods of dry and moist heat to accommodate regular and specialized diet menus; Coordinate the cooking of all types of foods, using staggered cooking techniques; Knowledge of the planning process involved in cooking an entire meal including the different preparation methods ; Knowledge of baking and cold food presentation; Ability to carve and use colorful and vegetables as garnishes; Strong working knowledge of modified diets and of the cooking techniques used in preparation. Performs other duties as assigned. Work Schedule:
Monday - Friday (8:
00am-4:
30pm) Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devise or other workers. The work is performed in the kitchen area, which are well lighted and often hot and noisy. The employee will be exposed to steam, fumes and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. Employee is subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Interpret Instructions, Specifications (other than blueprint reading)MaterialsSpecial Aptitude - Food Service WorkTechnical PracticesWithout more than normal supervisionWork Practices IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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). 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.
- Department:
7404 Cooking - Salary Range:
$17.18 to $20.03 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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