Cook
Duties include but not limited to:
Prepares and cooks a variety of menu items including regular and special diet entrees and dessert items. Roasts, broils, bakes, fries, boils, steams and stews meat, poultry and fish. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for the number of servings required in large quantity cooking. slices meats and other foods, conforming to a specific size requirement or weight specification by machine or hand. Maintains proper temperatures for all foods during holding, transport, reheating and serving to assure quality control and food safety. Uses HACCP guidelines in preparation of foods for cook/chill method to assure prepared foods are chilled properly. Makes recommendations for improvement in taste and appearance and for use of leftovers. Maintains schedule for rotation of food inventories to prevent spoilage. Under guidance of supervisor or higher-level employee, prepares the entire meal, coordinating the cooking of several items with different times and characteristics for cook/chill system and an advanced tray preparation. Plans the cooking process to produce a complete meal on time and at the proper temperature and then chilled properly. Incumbent prepares a number of menu items, planning and coordinating a variety of steps to be sure that all items are ready for service to meet established schedules. This includes modified diet items when one item is cooked a variety of ways. Prepares food production worksheets from computerized recipe files. Portions and distributes menu items to tray preparation area, dining room and the Little Rock Campus. Distribution is based on total portions required as indicated on daily distribution charts. Prepares cold food platters, salads, and condiments. Prepares vegetables and fruits as garnishes for patient meals, cold foods and salads (e.g., radish roses, carrot, celery, and citrus curls). Makes decisions regarding size of equipment to use and when items are done. 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 (Advanced Food Preparation Systems-Cook/Chill). Assists supervisor or higher-grade employee in ordering food in accordance with daily and weekly menu requirements. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gathers other test data to assist management in making purchasing and menu decisions. Provides on-the-job training for new cooks and food service workers. Responsible for sanitation, cleanliness, and orderliness of the unit. Reports needed repairs of equipment immediately to eliminate equipment failure or safety hazards. Attends training classes and communication conferences. Safeguards all government equipment and supplies. Assists catering team in preparation of foods and other products used for the catering activity. Assures food prepared for special functions and according to menu and established guidelines. Work Schedule:
5:
30AM - 2:
00, 7:
30AM - 4:
00PM or 9:
30AM - 6:
00PM PM Subject to change based on the needs of the agency Telework:
Not available Virtual:
This is not a virtual position. Position Description Title/PD#:
PD04440A /Cook Relocation/Recruitment Incentives:
Not authorized Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/09/2020.
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. 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:
Interpret Instructions, Specifications (other than blueprint reading)Technical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork 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/Working Conditions:
Incumbent must be physically able to stoop, bend, and stand for long periods of time and be subject to abnormal temperatures and heavy lifting. Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling and bending. Frequent lifting or moving objects weighing up to 40 pounds unassisted, and occasionally lifting or moving objects weighing over 40 with the assistance of lifting devices or other workers. Work Environment:
The work is performed in a large commissary kitchen, which is well lighted but often hot and noisy in the North Little Rock Campus. Short order grilling and cooking is also performed in satellite serving kitchens, subject to the same conditions as the production kitchens. Cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.
Estimated Salary: $20 to $28 per hour based on qualifications.
Prepares and cooks a variety of menu items including regular and special diet entrees and dessert items. Roasts, broils, bakes, fries, boils, steams and stews meat, poultry and fish. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for the number of servings required in large quantity cooking. slices meats and other foods, conforming to a specific size requirement or weight specification by machine or hand. Maintains proper temperatures for all foods during holding, transport, reheating and serving to assure quality control and food safety. Uses HACCP guidelines in preparation of foods for cook/chill method to assure prepared foods are chilled properly. Makes recommendations for improvement in taste and appearance and for use of leftovers. Maintains schedule for rotation of food inventories to prevent spoilage. Under guidance of supervisor or higher-level employee, prepares the entire meal, coordinating the cooking of several items with different times and characteristics for cook/chill system and an advanced tray preparation. Plans the cooking process to produce a complete meal on time and at the proper temperature and then chilled properly. Incumbent prepares a number of menu items, planning and coordinating a variety of steps to be sure that all items are ready for service to meet established schedules. This includes modified diet items when one item is cooked a variety of ways. Prepares food production worksheets from computerized recipe files. Portions and distributes menu items to tray preparation area, dining room and the Little Rock Campus. Distribution is based on total portions required as indicated on daily distribution charts. Prepares cold food platters, salads, and condiments. Prepares vegetables and fruits as garnishes for patient meals, cold foods and salads (e.g., radish roses, carrot, celery, and citrus curls). Makes decisions regarding size of equipment to use and when items are done. 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 (Advanced Food Preparation Systems-Cook/Chill). Assists supervisor or higher-grade employee in ordering food in accordance with daily and weekly menu requirements. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gathers other test data to assist management in making purchasing and menu decisions. Provides on-the-job training for new cooks and food service workers. Responsible for sanitation, cleanliness, and orderliness of the unit. Reports needed repairs of equipment immediately to eliminate equipment failure or safety hazards. Attends training classes and communication conferences. Safeguards all government equipment and supplies. Assists catering team in preparation of foods and other products used for the catering activity. Assures food prepared for special functions and according to menu and established guidelines. Work Schedule:
5:
30AM - 2:
00, 7:
30AM - 4:
00PM or 9:
30AM - 6:
00PM PM Subject to change based on the needs of the agency Telework:
Not available Virtual:
This is not a virtual position. Position Description Title/PD#:
PD04440A /Cook Relocation/Recruitment Incentives:
Not authorized Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/09/2020.
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. 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:
Interpret Instructions, Specifications (other than blueprint reading)Technical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork 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/Working Conditions:
Incumbent must be physically able to stoop, bend, and stand for long periods of time and be subject to abnormal temperatures and heavy lifting. Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling and bending. Frequent lifting or moving objects weighing up to 40 pounds unassisted, and occasionally lifting or moving objects weighing over 40 with the assistance of lifting devices or other workers. Work Environment:
The work is performed in a large commissary kitchen, which is well lighted but often hot and noisy in the North Little Rock Campus. Short order grilling and cooking is also performed in satellite serving kitchens, subject to the same conditions as the production kitchens. Cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.
- Department:
7404 Cooking - Salary Range:
$17.68 to $20.66 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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