Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information. The primary purpose of this position is to perform duties as a working leader over civilian and military personnel serving as cooks.

Duties

- Directing and working with assigned personnel, performs a full range if quantity cooking procedure from routine to complex recipes, preparing a variety of meats, poultry, seafood, vegetables, fruits, dessert items, starches, sauces, soups, bakery products, and gravies. - Receives abs checks all incoming food supplies, Orders and issues food rations to the kitchen on AF Forms 148 "Senior Cooks' Requisitions", and returns all items not used back to the storeroom at the end of each meal period. - Schedules assigned personnel to specific tasks to assure effective service and efficient operation. Independently analyzes and corrects production problems, coordinates the cooking process, and performs kitchen management. - Directs and guides civilian/military cooks under his/her supervision. Utilizes health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and clean work environment. - Duties require extensive periods of walking, standing, and lifting up to 75 pounds.

Requirements

• U.S. Citizenship Required
• Males must be registered for Selective Service, see www.sss.gov
• This posn is subject to provisions of the DoD Priority Placement Program
• Disclosure of Political Appointments
• Shift work may be required
• Required to use/wear safety shoes and cooks uniform.
• Required to possess Food Handler's License or meet health screening requirements; a high standard of personal cleanliness is required.
• May be required to attend Quality Improvement Training and to participate in section Quality Improvement Teams and data collection efforts.

Qualifications

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 lead. 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 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. Knowledge of supervision and management of personnel required. Knowledge of standard formulas used in yield testing. Knowledge of food handling and storage practices. 2. Knowledge of health, safety, and sanitation standards and procedures in order to maintain a safe and clean work environment. 3. 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. 4. Skill to overcome practical production problems, evaluates, and initiates corrective action. Skill in operating, breaking down, and cleaning kitchen tools and specialized equipment. Skill and ability in 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 75 pounds unassisted and occasionally lift or move objects weighing over 75 pounds with the assistance of lifting devises 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 lighted but are often hot and noisy. Subject to possible cuts from knives and bums 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. Bums 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.

Contacts

• Address Travis AFB 540 Airlift Drive Travis AFB, CA 94535 US
• Name: Total Force Service Center
• Phone: 1-800-525-0102
• Email: [email protected]