About the Position: This position is with the Defense Health Agency. It is located within the Clinical Support Nutrition Care Food Production at the Martin Army Community Hospital at Fort Moore, Georgia. The primary purpose is to perform a full range of cooking duties, such as, set up and serve hot and cold food, operate and clean specialized equipment. Incumbent will rotate shifts on a regular scheduled basis. Shift duty hours consist of 0500-1330, 0730-1600, and 1000-1830.

Duties

Modify diets using menus and production worksheets. Portion foods for distribution and meal service. Coordinate the timing and sequence of steps required to have menu items ready by meal service deadlines. Disassemble, clean and reassemble equipment while working in assigned area. Cover, date, and store leftovers according to established procedures. Prepare raw fruit and vegetable ingredients as well as completed salads, sandwiches, and sandwich fillings.

Requirements

• Appointment may be subject to a suitability or fitness determination, as determined by a completed background investigation.
• This position requires shift work to provide coverage on evenings, weekends, holidays, or special situations. Employee shifts are rotated on a regularly scheduled basis.
• This position requires the employee to wear a uniform while on duty as provided by employer.
• Appointment to this position is subject to a background investigation to determine your suitability for Federal employment.
• This position requires heavy lifting up to 40 pounds.
• This position requires the completion of a pre-employment Physical Examination and an annual examination thereafter to ensure the continued, required level of physical health and ability or fitness to perform the duties of the position.

Qualifications

Who May Apply: US Citizens 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). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook ~ without more than normal supervision. I have the ability to perform common duties such as preparing and cooking a variety of menu items including regular and modified diet entrees and dessert items; Set up and serve hot and cold food on cafeteria and patient tray lines; Operating and cleaning basic kitchen equipment and work areas in sanitary conditions while following sanitation procedures and safety procedures in food handling; Preparing food in a variety of ways while weighing, measuring, and assembling ingredients for regular menu items. I work under normal supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed. - Failure to meet this Screen out Element will result in an ineligible rating. Ability to Do the Work of the Position without More Than Normal SupervisionAbility to Interpret Instructions, Specifications, etc. (Other Than Blueprint Reading)Ability to Use and Maintain Tools and EquipmentDexterity and SafetyKnowledge of MaterialsTechnical Practices (Theoretical, Precise, Artistic)Work Practices (Including Keeping Things Neat, Clean, and in Order) PHYSICAL EFFORT: Cooks perform work requiring continual standing and walking with frequent stooping, reaching, pushing, pulling and bending. Cooks frequently lift or move objects weighing up to 40 pounds unassisted and occasionally lift over 40 pounds with assistance. WORKING CONDITIONS: Kitchens are well lighted but are often hot and noisy. Work requires exposure to: steam, fumes and odors; soiling of hands and clothing; extreme cold temperatures of freezers and refrigerators and heat of cooking equipment and ovens. There is danger of slipping on wet or soiled floors. Cooks are subject to cuts from knives or other equipment and subject to burns from steam, scalding, hot foods, or grease.

Education

This job does not have an education qualification requirement.

Contacts

• Address JT-DHA-DD83CN DHA SW GEORGIA MKT-MARTIN ACH DO NOT USE Fort Moore, GA 31905 US
• Name: Army Applicant Help Desk