Click on "Learn more about this agency" button below for IMPORTANT additional information. The primary purpose of this position is to prepare and cook a variety of menu items for regular and special diets. Hourly Salary Range: $29.90 - $34.85

Duties

Prepare and cook a variety of menu items including regular and special diet entrees and dessert items using standard recipes and cooking techniques. Prepare cold food platters such as ham/salmon platters, and salads and hors d'oeuvres appropriate for the occasion. Slice meats to conform to specific size requirements or weight specifications. Perform yield testing for food items to determine the serving weight or volume after preparation. Use, maintain and clean tools and specialized equipment such as cook tank, agitating kettle, pump fill station, tipper tie, blast chiller, vacuum packer, slicer, chopper, and convection oven. Utilize health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and clean work environment.

Requirements

• U.S. Citizenship Required
• Males must be registered for Selective Service. See Legal and Regulatory Guide
• This position is subject to provisions of the DoD Priority Placement Program
• Employee may be required to work other than normal duty hours, to include evenings, weekends and/or holidays
• Shift work may be required
• Disclosure of Political Appointments
• Direct Deposit: All federal employees are required to have direct deposit.
• 120-Day Register: This announcement may result in a 120-day register that may be used to fill like vacancies for 120 days after the closing date. Applicants may be referred for consideration as vacancies occur.
• Travel and relocation expenses will not be paid
• Required to wear safety shoes and a cook’s uniform
• May be required to train lower grade employees in preparation of cooking techniques
• May be required to attend Quality Improvement Training and participate in section Quality Improvement Teams and data collection efforts
• Required to maintain a high standard of personal cleanliness
• Must satisfactorily complete a pre-employment physical before entrance on duty, unless otherwise exempt
• Must be able to lift/carry items weighing up to 40 pounds and heavier items with assistance
• Work requires continual standing and walking, and frequent stooping, bending, reaching, pushing, and pulling
• Must be able to obtain and maintain a Food Handler's Training Certification and use/wear appropriate uniform, safety, and sanitation equipment after entrance on duty.

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 for WG-7400 Food Preparation And Serving Family. QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for Cook at https://www.opm.gov/policy-data-oversight/classification-qualifications/classifying-federal-wage-system-positions/standards/7400/fws7404.pdf. Although a specific length of time and experience are 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. 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. Ability to do the work of a Cook without more than normal supervision. (Screen Out Element) 2. Knowledge of food preparation principles to include the physical changes that occur during the processing and cooking of food, food handling and storage practices, regular and special diet menus, and standard formulas used in yield testing. 3. Knowledge of technical practices such as cold food presentation, preparation of specialty sauces, carving and using fruits and vegetables as garnishes, and arithmetic computations to determine required amounts of ingredients and servings. 4. 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. 5. Skill in operating, breaking down, and cleaning kitchen tools and specialized equipment. 6. Knowledge of health, safety and sanitation standards and procedures in order to maintain a safe and clean work environment. 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.

Education

This job does not have an education qualification requirement.

Contacts

• Address JB Elmendorf-Richardson 8517 20th Street Suite 203 JB Elmendorf-Richardson, AK 99506 US
• Name: Total Force Service Center
• Phone: 1-800-525-0102
• Email: [email protected]