This position is located on a Forest Service Job Corps Civilian Conservation Center. The primary purpose of this position is to perform cooking and preparation of a variety of hot and cold menu items for Center students and staff, at special events, and for groups that vary in size.

Duties

Prepares and cooks a variety of menu items, including regular and special diet entrees and dessert items. Roasts, broils, bakes, fries, boils, steams and stews meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without use of packaged mixes. Prepares items requiring complex techniques such as baked Alaska, crepes, and mousses. Prepares cold food platters such as ham, salmon, and roast beef, salads and hors doeuvres. Carves and uses vegetables and fruits as garnishes. Adjusts standardized recipes for the number of servings required in large quantity cooking. Slice meat items by hand conforming to specific size requirements or weight specification. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gather other test data to assist decision-making for purchasing and menu pricing. Operates specialized equipment to cook food in large quantities and to rapidly chill and store prepared items. Reviews and ensures that stock levels support daily and monthly menus. Maintains rotation of food inventories to prevent spoilage. Provides assistance in ordering food according to daily and weekly menu requirements. Keeps appropriate records and receipts for items ordered and received. Under close guidance, may prepare entire meals, which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce a complete meal on time and at proper temperature. Follows, and ensures compliance with directives and requirements for food handling, storage and sanitation. May instruct lower-grade workers in the proper handling and storage of food. Responsible for ensuring that the food preparation and storage areas are clean, sanitized, and orderly. May instruct Work Based Learning (WBL) Culinary Arts students during assigned shift, as well as students assigned for kitchen police (KP) duties, which involves monitoring food preparation skills and providing oral instruction to WBL students. Responsible for communicating achieved tasks for their Training Achievement Record (TAR) via email, oral communication, informal evaluations and incident reports. Employee will forward any needed information to Supervisor or Culinary Arts Training Instructor to allow student to respond to the training performance or conduct.

Requirements

• You must be a US Citizen or US National.
• Males born after 12/31/1959 must be Selective Service registered or exempt.
• Subject to satisfactory adjudication of background investigation and/or fingerprint check.
• Direct Deposit - Per Public Law 104-134 all Federal employees are required to have federal payments made by direct deposit to a financial institution of your choosing.
• Successfully pass the E-Verify employment verification check. To learn more about E-Verify, including your rights and responsibilities, visit e-Verify.
• Must be 18 years of age.
• This position requires applicants to obtain and maintain the appropriate State Food Handlers certification(s).

Qualifications

You must possess the Basic Requirements identified below to be considered eligible for this position. Transcripts must be provided for qualifications based on education. Your application or resume must clearly show that you possess the appropriate experience requirements. Applicants will be evaluated on their ability to perform the duties of the position rather than length of experience. Eligibility will be determined by the relevance, scope and quality of all experience and training, regardless of where or how acquired. Applicants will be ranked and rated based on their knowledge of the job elements identified in this announcement. Job Elements: Ability to do the work of the position without more than normal supervision. Work Practices (includes keeping things neat, clean and in order). Technical Practices (theoretical, precise, artistic). Ability to interpret instructions, specifications, etc. (other than blueprints). Ability to use and maintain tools and equipment. Knowledge of Materials. Dexterity and Safety. There is no substitution of education for this position. Selective Placement Factor This position requires applicants to obtain and maintain the appropriate State Food Handlers certification(s). 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). 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. To receive consideration for this position, you must meet all qualification requirements on the closing date of this announcement.

Contacts

• Address USDA Forest Service HRM Contact Center DO NOT MAIL IN APPLICATIONS, SEE INSTRUCTIONS IN THE ANNOUNCEMENT Albuquerque, NM 87109 US
• Name: HRM Contact Center
• Phone: 1-877-372-7248 X2
• Email: [email protected]