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, 11/20/2026 Family Member Preference, Military Spouse Preference, and Outside Applicant Veteran 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: Qualifying Knowledge, Skills and Abilities (KSAs): Ability to lead three or more workers to accomplish cooking assignments. 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. 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. Able to frequently lift objects weighing up to 40 pounds, and occasionally over 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time.

Condition(s) of Employment: Must be able to satisfactorily complete a pre-employment physical. Must be able to obtain a Food Handler's Certificate and/or complete food handler's training. Successful completion and favorable adjudication of applicable background investigation (Tier 1 Level) is required.

1. Determine menu items and appropriate cost for items served in the snack bar, with consideration for the cost of goods. Monitors and requisitions food supplies, as necessary, to accommodate customer needs and desires. Prepares blanket purchase logs and call sheets, (AF Form 1408) for snack bar supplies (beer, soft drinks, food items, etc.) Verifies snack bar deliver slips and vendor invoices to ensure that deliveries confirm to requests. 2. Maintains menu cost card on food items. Performs physical inventories monthly. Implement new menu items as suggested by customer requests. Participates in preparation of snack bar budget. 3. Perform a variety of tasks such as grilling or frying hamburgers, hot dogs, bacon, eggs, and sausage by watching while items are cooking, turning as required, regulating temperature and removing when done. Measures and weighs portions and ingredients according to recipes in the preparation of salads, dinner plates, etc. Prepare toast, salads, salad dressing and both hot and cold sandwiches. Open and prepare canned foods for serving. Places cooked foods on serving dishes for presentation to customers. Washes and cleans kitchen equipment to ensure sanitation standards are met. 4. Oversees the work the NA-04 cooks and, NA-02 Food Service Workers ensuring compliance with established policies and procedures and safety and sanitation standards. Helps manager with work schedules for snack bar personnel. 5. Responsible for the maintenance of weekly self-inspection sanitation folder and administering food handler's tests. 6. Performs cashier duties during serving times, taking orders, collecting money and making change. Operates a cash register. Responsible for cash accountability and proper preparation of accountability documentation. 7. Performs other related duties assigned. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/13110390