Cook

Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C. Although a specific length of time and experience is not required for most blue-collar positions, you must meet any screen-out element listed, and show through experience and training that you possess the level of knowledge and skill necessary to perform the duties of the position. The approved job elements for this occupation are listed as follows: Ability to do the work of Cook without more than normal supervision i.e.

Cooking and Serving (Screen-out element). Knowledge of work practices, cleanliness, neatness, and sanitation. Ability to do quantity cooking following written instructions. Ability to use kitchen utensils and equipment. Knowledge of cooking ingredients. Knowledge of infection control and cleaning procedures for the preparation and storage of food items. Ability to work as a member of a team.

Do not copy and paste the duties or specialized experience from this announcement into your resume as that will not be considered a demonstration of your qualifications for this position. You will receive credit for all experience material to the position, including experience gained in religious, civic, welfare, service, and organizational activities, regardless of whether you received pay. We may verify or assess your qualifications at any time. Inflated or unsupported qualifications may affect your rating.

Any misrepresentation or material omission of facts may be sufficient cause to end further consideration of your candidacy. Persons listed as knowing your past accomplishments or experience in your application may be contacted for verification purposes at any time. Verification may, but need not, begin before receiving an offer. Preview application questionnaire before you apply: https://apply.usastaffing.gov/ViewQuestionnaire/13099439

Serving as a cook in the Metabolic Kitchen and Food Service Section preparing food to fulfill requirements for regular and special diets.,Operating specialized equipment to cook food and rapidly chill and store the prepared items under refrigeration while following food safety procedures.,Preparing and cooking a full range of food to include roasting, broiling, baking, frying, boiling, steaming, and stewing meats, fish, and poultry.,Planning and coordinating the preparation of entire meals to produce meals on time and at the proper temperature.,Performing food service related duties such as weighing and measuring food items, checking trays, serving on the tray line, delivering and picking up trays, and preparing special feeding and trays for research protocols.,Maintaining clean, sanitary, and orderly work areas. Completing washing and related tasks.