Cook
Performs a full range of simple cooking tasks by preparing and cooking/heating items that require little or no processing, using several different methods in support of Cook/Serve, Cook/Chill and Ready-To-Serve/convenience foods. Prepares hot cereal, rice, vegetables, soups, gravies, pastas and products from concentrated or dehydrated state. Prepares food by chopping, grinding, peeling, paring, cutting, slicing, dicing, pureeing and blast chilling. Weighs, measures and labels containers with product, date and meal according to established procedures. Weighs, measures and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes that produce quality products, minimize preparation time and avoid food material waste. Makes cold sandwich fillings. Portions foods for distribution and meal service. Prepares grilled items such as pancakes, French toast, sausage, eggs, hamburger and prepares fresh, canned or frozen vegetables. Operates a variety of kitchen equipment, which utilizes gas, electricity, steam or microwave heat sources. Disassembles and assembles component parts and accessories for cleaning and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment. Cleans and uses a variety of cooking utensils required to measure, weigh, and process food items. Performs various other cleaning tasks (e.g., walls and ceilings, floors, worktables, walk-in refrigerators, and duckboards) following an established cleaning schedule. Follows task sheets and/or production schedules and menus created for assigned area. Utilizes the computer to print food production worksheets, daily nourishments and food preferences. Follows computerized production worksheets for items and amount to distribute; manually adds daily nourishments (mashed potatoes or gravy when not on the menu). Determines the actual number of servings to prepare as not to over/under produce; reprints computerized adjusted recipes in the number of portions to distribute. Work Schedule:
Full-time 40 hours per week, shifts will vary during the hours of 5:
30 am - 7:
30 pm, Monday - Sunday to include holidays. Position Description Title/PD#:
Cook / PD# 09194-A Fair Labor Standards Act:
Non-Exempt Bargaining Unit Status:
Covered To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/29/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Ability to do the work of the position without more than normal supervision. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork Practices 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; religions; 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. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements:
The work performed by this position requires moderate physical effort. Must be able to lift up to 40 pounds frequently. The serving line requires continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending. In preparing workstation to assemble meal trays requires frequently lifting and moving objects weighing up to 20 pounds. Setting up and tearing down the tray line, the employee is required to push the heavy food carts, storing what was not used on the serving line and deliver the food and drinks to their area. Working Conditions:
The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped.
Estimated Salary: $20 to $28 per hour based on qualifications.
Full-time 40 hours per week, shifts will vary during the hours of 5:
30 am - 7:
30 pm, Monday - Sunday to include holidays. Position Description Title/PD#:
Cook / PD# 09194-A Fair Labor Standards Act:
Non-Exempt Bargaining Unit Status:
Covered To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 09/29/2020.
Experience:
A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT:
Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Ability to do the work of the position without more than normal supervision. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements:
Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork Practices 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; religions; 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. Note:
A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Physical Requirements:
The work performed by this position requires moderate physical effort. Must be able to lift up to 40 pounds frequently. The serving line requires continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending. In preparing workstation to assemble meal trays requires frequently lifting and moving objects weighing up to 20 pounds. Setting up and tearing down the tray line, the employee is required to push the heavy food carts, storing what was not used on the serving line and deliver the food and drinks to their area. Working Conditions:
The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped.
- Department:
7404 Cooking - Salary Range:
$20.28 to $23.66 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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