Cook

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. 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.

Duties

• Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items
• Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Covers - dates - and stores leftovers according to established local policies/procedures
• Operates a variety of kitchen equipment: oven - combi oven/steamer - grill - slicer - mixer - steam kettles - blender - food processor - scale
• Follows safety procedures regarding the operation of equipment
• Follows sanitary food handling procedures
• Covers - labels and dates food items
• Utilize or discard ingredients by expiration date
• Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers
• May operate powered floor cleaning or steam equipment for deep cleaning
• Cleans ovens - combi oven/steamer - slicer - mixer - steam kettles - grill daily
• Receives - rotates and stores perishable and non-perishable items according to service policies
• Monitors and maintains proper spacing of food products from floor - ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety
• Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements

Physical Requirements

• Is subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• Lifts or moves objects weighing up to 40 lbs
• Unassisted and occasionally lifts or moves objects weighing more than 40 lbs with assistance of a lifting device or other workers
• Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely
• Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment
• Works with other cooks - food service workers and supervisors
• Exposed to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties
• Works in patient care settings where there may be exposure to contagious disease
• May have contact with patients who demonstrate verbally and /or physical aggressive behavior

Position Description

This position is in the Competitive Service. The first year of Service of an employee who is given a career or career conditional appointment in the competitive service under the Civil Service Regulations is a probationary period unless specifically exempted by the appointing authority. Current and former Federal employees must submit copies of their most recent SF-50 - (Notice of Personnel Action) The SF-50 must identify the position title - series - grade - step - tenure and type of service (Competitive or Excepted). In some cases - more than one SF-50 may be required to show a higher grade previously held. Veterans' Preference: Since the Direct-Hire Recruitment Authority is being used - traditional Veterans' Preference rules do not apply - qualified Veterans will - however - be given full consideration for this position. This position is covered by locality-based comparability pay. This position is in the Bargaining Union. Preferred Experience - Valid Current ServSafe Food Manage Certification.