Cook (Lead)
Incumbent performs a full range of simple cooking by preparing and cooking items that require little or no processing such as Prepares and serves customers from the grill area and breakfast and lunch items as they are ordered. Prepares food by peeling, chopping, grinding, paring, cutting, dicing, etc. Weighs, measures, and assembles ingredients for regular and modified menu items. Prepares salads and replenishes display case. Prepares and displays all foods in accordance with established Veterans Canteen Service (VCS) standards in the storage and handling of foods served in the Food Caf . Responsible for maintaining a clean work area to include equipment used in the performance of assigned duties. Operates a variety of kitchen equipment which utilizes gas, electric, steam or microwave heat sources. Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperature to prevent bacteria growth. Ensures that all meals are completed within established timelines Ensures that a fresh quality and palatable final product is presented in a manner that is visually appealing to VCS customers. Ensures that food products and stocked items are properly rotated to prevent spoilage or out-of-code violations. Assists with weekly/monthly inventories, researching negative stock on hand for all retail items, daily/weekly ordering of food product, receiving invoices and working with Canteen management to ensure production/waste logs are completed daily, minimizing waste to obtain desired food gross. Work Schedule:
Thur-Mon; 10:
30am-7:
00pm Position Description Title/PD#:
Relocation/Recruitment Incentives:
Not authorized Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/07/2020.
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 Federal Wage System Qualification Standards. Experience preparing food items requiring little or no processing, such as pancakes, eggs, hamburgers; experience as a short-order or grill cook in a cafeteria and/or fast food environment. Knowledge of food handling (infection, sanitation and spoilage) control procedures. Working knowledge of methods and procedures related to food preparation, and ability to apply such information to cook a variety of prepared foods. Ability to read and interpret instructions, and perform simple calculations used in food preparation. Best Qualified Statement:
2 years cook experience in the past 5 years in a healthcare environment. 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:
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:
Requires constant standing, walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing over 40 lbs. with assistance of lifting devices or other co-workers. Working Conditions:
Work is performed in kitchen areas, which are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes caused by heat build-up from cooking equipment. Also exposed to slips and falls from wet floors which are a result of spills and recently mopped floors, possible cuts from knives and burns from steam, hot foods, griddles, and hot grease from fryers.
Estimated Salary: $20 to $28 per hour based on qualifications.
Thur-Mon; 10:
30am-7:
00pm Position Description Title/PD#:
Relocation/Recruitment Incentives:
Not authorized Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/07/2020.
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 Federal Wage System Qualification Standards. Experience preparing food items requiring little or no processing, such as pancakes, eggs, hamburgers; experience as a short-order or grill cook in a cafeteria and/or fast food environment. Knowledge of food handling (infection, sanitation and spoilage) control procedures. Working knowledge of methods and procedures related to food preparation, and ability to apply such information to cook a variety of prepared foods. Ability to read and interpret instructions, and perform simple calculations used in food preparation. Best Qualified Statement:
2 years cook experience in the past 5 years in a healthcare environment. 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:
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:
Requires constant standing, walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing over 40 lbs. with assistance of lifting devices or other co-workers. Working Conditions:
Work is performed in kitchen areas, which are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes caused by heat build-up from cooking equipment. Also exposed to slips and falls from wet floors which are a result of spills and recently mopped floors, possible cuts from knives and burns from steam, hot foods, griddles, and hot grease from fryers.
- Department:
7404 Cooking - Salary Range:
$22.26 to $25.97 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
