COOK

Description:

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The primary purpose of this position is to prepare and cook a wide variety of foods in large quantities for regular and modified diet menus.

Requirements:

In order to qualify, you must meet the quality level of experience requirements described in the Office of Personnel Management (OPM) Qualification Standards Handbook X-118C.

QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for the WG-7400, Food Preparations and Serving Family. 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 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 the quality of experience, not necessarily the length of time.

The screen out element for this position is the ability to do the work of a Cook without more than normal supervision.

JOB ELEMENTS: Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas:

1. Knowledge of the full range of methods and techniques pertaining to food preparation principles, development of new or revised recipes, and procedures related to cooking in large quantities; special and modified diets; standard formulas used in yield testing; and food handling and storage practices.

2. Knowledge of importance of flavorings such as vanilla, herbs, and spices and special rules applying to seasonings when modifying and extending recipes for large quantities of food.

3. Knowledge of health, safety, and sanitation standards and procedures in order to maintain a safe and clean work environment.

4. Skill to overcome practical production problems; evaluate and initiate corrective action; and operate, break down, and clean kitchen tools and specialized equipment.

5. Ability to use arithmetic computations to determine the quantities needed to prepare the required amounts, multiply ingredients, calculate servings per container, adjust measurements, and revise recipes.

6. Ability to communicate effectively, both orally and in writing; and read and understand menus, recipes, worksheets, food labels, computerized food production sheets, and metric conversion tables.

PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social). Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

PHYSICAL EFFORT: Employee frequently lifts and moves items 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. Work requires continual standing and walking, and frequent stooping, bending, reaching, pushing, and pulling.

WORKING CONDITIONS: Frequently works in areas that are well lit but are often hot and noisy. Subject to possible cuts from knives and burns from
steam, hot foods, stoves, and hot grease and water. Concrete and tile floors are tiring to walk on and freshly scrubbed floors present danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from use of powered equipment. Exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering and exiting walk-in refrigerators and freezers.