Cook Leader

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities.

An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 11/10/2026 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below.

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; student; social). You will receive credit for all qualifying experience, including volunteer experience.

Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: Must have experience in and knowledge of food preparation principles and characteristics of food, and of planning processes to ensure entire meals are prepared and cooked on time. Must be able to perform yield testing to determine portion cost and to adjust ingredients in standardized recipes.

Must have knowledge of procedures to order, issue and store food. Experience and knowledge must have been gained in a grill, snack bar, restaurant, club or similar food activity.

As a working leader, performs the following types of duties: Provides day-to-day advice and guidance to employees for work assignments; relays instructions from the supervisor for work assignments; gets the work started and sets the work pace; demonstrates work methods and provides work-related guidance; ensures that the worksite materials and tools are available; and ensures that employees follow security, safety and housekeeping rules.

Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes.

Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fi11its as garnishes for food platters and dishes.Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics.

Plans the cooking process to produce complete meals on time and at the proper temperature. Performs other related duties as assigned. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/13108150