Cook
Using a full range of quantity cooking procedures from common or frequently used to new or difficult recipes, over a period of time prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies. On a day-to-day basis, prepares four or more menu items for one meal which involves planning and coordinating steps to ensure that all items are ready for serving at the same time; or prepares menu items using special or difficult recipes involving many steps, ingredients, or long preparation time; or may do both. Responsible for preparation/serving of all meals and snacks in quantities to meet Air Force instructions USDA CACFP guidelines and accreditation food service guidelines. Examine all food for quality and freshness before preparation. May make adjustments or substitutions in food preparation procedures.Daily records production records, meal counts. Documents food amounts and portions served to the children.Places orders for food and kitchen supplies through Prime Vendor and other approved sources. Serves as a Government Purchase Card holder (NAF- P card). Responsible for the ordering food and supplies using Government Purchase Card, maintaining P-Card log and receipts. Cleans area when meals are complete. Sets up and operates dishwasher. Performs preventative maintenance and cleaning. Scrapes, soaks, scours, and scrubs bowls, pots and pans. Also performs heavy duty cleaning tasks such as ceilings, exhaust tools, under and behind kitchen equipment, washes floors and walls, walk in refrigerators and freezers, sanitizes garbage cans. Collects and transfers trash from work area to disposal area. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/10870044 Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 08/03/2020 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below. 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. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying
Experience: Must have experience in and a thorough knowledge of food preparation and characteristics of foods. Must be able to plan, coordinate, and time sequence steps needed to prepare entire meals on time without overcooking or waste. Must be able to adjust recipes for servings required, substitutions and seasoning; recognize characteristics of foods in deciding that raw materials are fresh; and judge prepared food by color, consistency, temperature, odor and taste. Experience and knowledge must have been gained in a restaurant, club, cafeteria, or similar establishment. Must be physically able to frequently lift objects weighing up to 40 pounds, and occasionally over 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time. You will be evaluated on the basis of your level of competency in the following areas:
Estimated Salary: $20 to $28 per hour based on qualifications.
Experience: Must have experience in and a thorough knowledge of food preparation and characteristics of foods. Must be able to plan, coordinate, and time sequence steps needed to prepare entire meals on time without overcooking or waste. Must be able to adjust recipes for servings required, substitutions and seasoning; recognize characteristics of foods in deciding that raw materials are fresh; and judge prepared food by color, consistency, temperature, odor and taste. Experience and knowledge must have been gained in a restaurant, club, cafeteria, or similar establishment. Must be physically able to frequently lift objects weighing up to 40 pounds, and occasionally over 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time. You will be evaluated on the basis of your level of competency in the following areas:
- Department: 7408 Food Service Working
- Salary Range: $14.83 to $14.83 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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