Cook

EXPERIENCE AND EDUCATION REQUIREMENTS: (OPM Operating Manual, Qualification Standards) Applicants must meet the qualification requirements contained in the OPM Standards. For this position, they are listed below. The applicant must meet the requirements of the Office of Personnel Management (OPM) Handbook X118C, Job Qualification System for Trades and Labor Occupations. The applicant must have sufficient training and experience to be trusted to perform duties on their own initiative under general supervision.

While no specific amount of experience is required, you must show that you possess the knowledge, skills and abilities to perform the duties of the position. The approved job elements for this occupation are: 1. Ability to perform the duties of a Cook without more than normal supervision 2. Ability to use tools and maintain equipment 3. Work practices 4. Technical Practices 5. Knowledge of materials 6. Ability to interpret instructions 7.

Dexterity and Safety Physical Demands 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 devices or other workers. Working Conditions The work is performed in kitchen areas which are well lighted but are often hot and noisy.

The incumbent is 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. Subject to possible cuts from knives and burns from steam, hot foods, stove and hot grease and water. All qualification requirements must be met by the closing date of this announcement.

Additional selections may be made from this announcement if identical vacancies occur in the same location within 90 days from the closing date.

As Cook, WG-7404, your typical work assignments may include, but not limited to: Perform a wide variety of food processing and cooking tasks to prepare regular and special diet entrees. Ensure the proper procedures are used in the storage and handling of food. Plan meal preparations and processes to ensure food is done on time and at the right temperature. Instruct the Food Service Worker in the receipt, check, or issuance of subsistence and on subsistence items, as well as the proper handling and storage of food.

Maintain inventory and operation of food service appliances and equipment.