COOK

Description:

You will serve as a COOK in the MIDSHIPMEN FOOD SERVICE DIVISION of NAVAL ACADEMY.

Requirements:

Although a specific length of time and experience is not required for most trade and labor occupations, you must show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on quality of experience, not necessarily the length of time.

Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the job elements and screen out listed below.

This job has a screen-out element which will be used to determine minimum eligibility for this job. Applicants who do not receive a minimum of two points on the screen-out element(s) will be found ineligible. The Screen-out Element for this position is: Ability to do the work of a Cook without more than normal supervision as demonstrated by: 1) Preparing and cooking a variety of menu items including regular, short order, special modified diet entrees and dessert items; 2) Using portion control scales and measuring devices to apportion individual items according to standardized recipes; 3) Maintaining the proper temperature for foods during holding, transporting, reheating and serving to assure quality control and food safety; 4) Use progressive cleaning of all gear and clean as you go techniques with equipment and structural spaces.

NOTE: THIS INFORMATION MUST BE SUPPORTED IN YOUR RESUME TO BE CONSIDERED FOR THE POSITION.

Applicants must meet the requirements of the Office of Personnel Management (OPM) Job Qualification Handbook for Trades and Labor Occupations. Additional qualification information can be found at: https://www.opm.gov/policy-data-oversight/classification-qualifications/federal-wage-system-qualifications/#url=WG-7400

Physical Effort: The job requires physical lifting (regularly up to 30 lbs.), pushing, pulling, and carrying of gear and bulk subsistence of various weights, sizes, and shapes. Materials handling equipment is available for movement of heavy loads (over 50 lbs.). The Cook is normally standing and walking the majority of time on duty. Certain tasks require standing in one place for extended periods of time (e.g., 2-3 hours).

Working Environment: The cook is regularly exposed to the hazard of slippery floors, boiling liquids, sharp cutting blades, high voltage, and hot working surfaces. There is frequent exposure to extreme temperatures, from 0°F in cold boxes to 90°F+ working environment common during the summer months. Exposure to low temperatures is not prolonged. The work is performed indoors, except on occasion when special affairs require outside work or outside movement from one work site to another. Hands and arms are frequently exposed to cleaning agents. Outer garment work clothing is provided except for shoes.