This permanent full-time Cook position is located in the Dietary Department at the Whiteriver Service Unit in Whiteriver, Arizona. The Incumbent will be responsible for preparation of meals for patients, employees, and guests of hospital; and will be supervised by the Cook Supervisory, Dietary Department.

Duties

Plans and coordinates a full range of food preparation activities involving quantity food production of items cookedsimultaneously with varied cooking methods, timing requirements, multiple ingredients, and numerous interrelated steps. Operates kitchen equipment using gas, electricity, steam, or microwave heat sources. Cleans and uses a variety of cooking utensils to measure, weigh, and process food items. Cooks at this performance level apply skill in the operation, breakdown, and cleaning of food service equipment for large quantity food production.

Requirements

Qualifications

To qualify for this position, your resume must state sufficient experience and/or education, to perform the duties of the specific position for which you are applying. 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; social). You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. BASIC REQUIREMENT(S):BASIC REQUIREMENT(S) : To qualify for this position you must meet both of the screen-out elements listed below: Ability to do the Work Without More than Normal Supervision: Experience and/or training to perform most duties of a Cook, Examples Include: Quantity cooking; prepare a variety of menu items including regular and special diet entrees and dessert items such as roast, broil, bake, fry, boil, steam and stew meats, fish, and poultry; prepare soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes; adjusting standardized recipes for the number of servings required in quantity cooking; maintain the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. quantity cooking, on own initiative with intermittent supervision. Technical Practices: knowledge of preparing and serving food for consumption. These screen-out elements are a critical self-assessment of the applicant's experience and are essential for satisfactory job performance. MINIMUM QUALIFICATIONS, WG-7404-5: In addition to the above, qualifications will also be determined by comparing yourapplication to the responses on the Assessment Questionnaire against the guidelines found in the Job Qualification System forTrades and Labor Occupations, WG-7404 Series. The questionnaire will assess how your knowledge, skills, and abilities match whatthe work of the position calls for. The elements are as follows: Work Practices Ability to Interpret Instructions, Specifications, etc. Knowledge of Materials Attention to Detail Time In Grade Federal employees in the competitive service are also subject to the Time-In-Grade Requirements: Merit Promotion (status) candidates must have completed one year of service at the next lower grade level. Time-In-Grade provisions do not apply under the Excepted Service Examining Plan (ESEP). You must meet all qualification requirements within 30 days of the closing date of the announcement.

Education

There are no education requirements.

Contacts

• Address White River Service Unit PO Box 860 White River, AZ 85941 US
• Name: Tarri Randall
• Phone: (928)338-3611 X3611
• Email: [email protected]