Cook
The duties of a Cook included, but not limited to:
Utilizes a variety of cooking techniques and equipment in preparing food common to a large food service operation. Preparesvegetables, grains, soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items. In preparing food, cooks at this grade utilize a variety of cooking techniques and utilize equipment common to a large food service operation. Adjusts standardized recipes for the number of servings required in large quantity cooking. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gather other test data to assist management in making purchasing and menu pricing decisions. Provides assistance to the supervisor in ordering food in accordance with daily and weekly menu requirements. Prepares food production worksheets from computerized recipe files. Operates specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items under refrigeration for long periods of time. Follows special health and safety procedures in storing items in the food bank and in reheating food items. Routinely monitors food temperatures during preparation, cooking, and holding stages. Utilize Hazard Analysis Critical Control Points (HACCP) methodology and tenants of food safety to prevent foodborne illness and food contamination. Records temperatures as needed as well as appropriately label all food items. Understands food preparation principles and practical understanding of the physical changes that occur during the processing and cooking of food. Evaluates a variety of raw and cooked food items to decide if they are fresh and whether cooked foods are done by their appearance, consistency, texture, and temperature. Work Schedule:
Between hours of 6:
00a.m. - 8:
00p.m.; Mostly weekend shifts Position Description Title/PD#:
Cook/PD07126A Physical Requirements:
Work performed under pressure with inflexible deadlines and frequent interruptions. Incumbent must concentrate for lengthy periods of time. Incumbent must be able to lift up to 40 pounds frequently. Performs tasks requiring repetitive twisting and bending. This position is subject to continuous standing, walking, and frequent stooping, reaching, pushing, and pulling. To qualify for this position, applicants must meet all requirements by the closing date of this announcement.
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. 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:
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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Utilizes a variety of cooking techniques and equipment in preparing food common to a large food service operation. Preparesvegetables, grains, soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items. In preparing food, cooks at this grade utilize a variety of cooking techniques and utilize equipment common to a large food service operation. Adjusts standardized recipes for the number of servings required in large quantity cooking. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gather other test data to assist management in making purchasing and menu pricing decisions. Provides assistance to the supervisor in ordering food in accordance with daily and weekly menu requirements. Prepares food production worksheets from computerized recipe files. Operates specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items under refrigeration for long periods of time. Follows special health and safety procedures in storing items in the food bank and in reheating food items. Routinely monitors food temperatures during preparation, cooking, and holding stages. Utilize Hazard Analysis Critical Control Points (HACCP) methodology and tenants of food safety to prevent foodborne illness and food contamination. Records temperatures as needed as well as appropriately label all food items. Understands food preparation principles and practical understanding of the physical changes that occur during the processing and cooking of food. Evaluates a variety of raw and cooked food items to decide if they are fresh and whether cooked foods are done by their appearance, consistency, texture, and temperature. Work Schedule:
Between hours of 6:
00a.m. - 8:
00p.m.; Mostly weekend shifts Position Description Title/PD#:
Cook/PD07126A Physical Requirements:
Work performed under pressure with inflexible deadlines and frequent interruptions. Incumbent must concentrate for lengthy periods of time. Incumbent must be able to lift up to 40 pounds frequently. Performs tasks requiring repetitive twisting and bending. This position is subject to continuous standing, walking, and frequent stooping, reaching, pushing, and pulling. To qualify for this position, applicants must meet all requirements by the closing date of this announcement.
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. 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:
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.
- Department:
7404 Cooking - Salary Range:
$17.60 to $20.57 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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