Cook

To qualify for this position, your resume must state sufficient experience and/or education, to perform the duties of the specific position for which you are applying. 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; social). You will receive credit for all qualifying experience, including volunteer and part time experience.

You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. BASIC REQUIREMENT(S): WAGE GRADE STATEMENT Candidates for this position will be evaluated under the Federal Wage System (FWS) Job Grading Standards. Applicants will be rated in the knowledge, skills, and abilities to perform the duties of the position. Each of the job elements must be addressed on the on-line assessment questionnaire in order for the applicant to be rated for the position.

Your resume must reflect the answers to your on-line assessment questionnaire.

01PHYSICAL REQUIREMENTS

Continual standing, walking, stooping, bending, reaching, lifting, pushing and pulling is required. Time In Grade Federal employees in the competitive service are also subject to the Time-In-Grade Requirements: Merit Promotion (status) candidates must have completed one year of service at the next lower grade level. Time-In-Grade provisions do not apply under the Excepted Service Examining Plan (ESEP). You must meet all qualification requirements within 30 days of the closing date of the announcement.

Food Preparation: Prepare, cook, and season meals according to recipes, menus, and portion standards. Food Quality Control: Ensure meals meet standards for taste, appearance, freshness, and portion size. Inventory Management: Monitor food supplies, check inventory levels, and report shortages. Food Safety and Sanitation: Follow food safety regulations, proper food storage procedures, and cleaning standards. Record Keeping: Maintain production sheets, temperature logs, cleaning schedules, and inventory records.

Order Coordination: Ensure meals are prepared and served on time while coordinating with other kitchen staff. Record Keeping: Maintain production sheets, temperature logs, cleaning schedules, and inventory records.