Assistant Chef, NF-03/RFT (LT)

RESUMES MUST BE TWO PAGES (OR LESS). QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME. GOVERNMENT POSITIONS MUST INCLUDE PAY PLAN, SERIES, GRADE, TO AND FROM DATES, AND GOVERNMENT AGENCY/DEPARTMENT. Must include at least one year of experience performing duties at a level which equipped the applicant with the particular knowledge, skills, and abilities needed to perform successfully in the position.

QUALIFICATION REQUIREMENTS: Applicant must have one year of post-high school experience in the hospitality industry or one year of post-high school education. Education, experience, or a combination of both, which includes planning and managing all phases of a hotel, club, or restaurant food program. Applicants with a culinary degree are highly preferred.

All Qualified applicants will be rated against the highly qualifying criteria by a rating panel for evaluation of the quality and extent of your total accomplishments, experience and education. Those applicants determined to be highly qualified will be referred to the hiring official for consideration. The highly qualified candidates may undergo an interview and reference checks. All answers to the Highly Qualifying Criteria must be demonstrated in your resume to get credit.

DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES: MAJOR DUTIES: Assists the Executive Chef in day-to-day planning and management of all phases of food preparation in a hotel, club, or restaurant where formal dining and catering are a regular and substantial basis of the total food operation. Performs other duties as assigned.