Cook
The duties of this position include but are not limited to:
Sets up hot food stations with correct foods following menu Works at hot food station Responsible for placing the correct food items on trays Knows and observes correct holding and serving temperatures for all menu items Incumbent will use complex recipes involving many ingredients and steps Modify diet items when one item must be cooked a variety of ways Assists in testing and standardizing new recipes Participates in the cleaning of work areas and production equipment Knows and follows correct food service standards and procedures Performs all other related duties as assigned In some work situations may coordinate the work of lower grade cooks Direct and monitor the preparation of menu items by lower grade cooks Review menus and standardized recipes with them to assure that food items are made correctly Work Schedule:
Rotating schedule 6:
00 a.m. - 6:
30 p.m. including weekends and holiday Position Description Title/PD#:
Cook/02685A To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/27/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Ability to provide production support service Ability to interpret instructions and specifications Ability to use and maintain tools and equipment Knowledge of materials Dexterity and safety 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; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements/Working Conditions:
Cooks at this grade level perform work requiring continual standing and walking, carrying, frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to (50 pounds) unassisted, and occasionally lift or move objects with the assistance of lifting devices or other workers. Works under stress and pressure to meet schedules in the normal production and delivery of services of food to the patient. Must be able to adjust work pace to meet varying work loads.
Estimated Salary: $20 to $28 per hour based on qualifications.
Sets up hot food stations with correct foods following menu Works at hot food station Responsible for placing the correct food items on trays Knows and observes correct holding and serving temperatures for all menu items Incumbent will use complex recipes involving many ingredients and steps Modify diet items when one item must be cooked a variety of ways Assists in testing and standardizing new recipes Participates in the cleaning of work areas and production equipment Knows and follows correct food service standards and procedures Performs all other related duties as assigned In some work situations may coordinate the work of lower grade cooks Direct and monitor the preparation of menu items by lower grade cooks Review menus and standardized recipes with them to assure that food items are made correctly Work Schedule:
Rotating schedule 6:
00 a.m. - 6:
30 p.m. including weekends and holiday Position Description Title/PD#:
Cook/02685A To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/27/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Ability to provide production support service Ability to interpret instructions and specifications Ability to use and maintain tools and equipment Knowledge of materials Dexterity and safety 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; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements/Working Conditions:
Cooks at this grade level perform work requiring continual standing and walking, carrying, frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to (50 pounds) unassisted, and occasionally lift or move objects with the assistance of lifting devices or other workers. Works under stress and pressure to meet schedules in the normal production and delivery of services of food to the patient. Must be able to adjust work pace to meet varying work loads.
- Department:
7404 Cooking - Salary Range:
$22.69 to $26.48 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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