Cook

Department of Defense Fort Greely, AK
* Duties

Help Duties Summary

About the Position: Full-time seasonal position. Work begins November through the winter until early to mid-April. April through October employee is placed in a non-pay/non-duty status. Start Date November 2018.

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Responsibilities

* Use various cooking methods of preparing food (i.e., roasting, broiling, baking, frying, steaming and stewing meats, fish and poultry).

* Prepare a variety of food items from recipes (i.e., soups, broths, gravies, puddings, breads, rolls, cakes, pies).

* Adjust standardized recipes for the number of servings required in large quantity cooking.

* Prepare cold food platters to include meats, salads and hors d'oeuvres and maintain the proper temperature for all foods during holding, transport, reheating, and serving.

* Operate electric slicers, choppers, shredders, and other related equipment to prepare food items.

* Maintain a clean and sanitized facility, set up and close food service counters and steam tables, and serve food to patrons.

Travel Required

Not required

Supervisory status

No

Promotion Potential

5

* Job family (Series)

7404 Cooking

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* Requirements

Help Requirements Conditions of Employment

* Appointment may be subject to a suitability or fitness determination, as determined by a completed background investigation.

* Work is performed in a kitchen that is often hot and noisy. Cooks are exposed to steam, fumes, and odors from cooking.

* Work involves frequent lifting or moving of objects weighing up to 40 pounds.

* Performance of duties includes extended periods of outdoor work in extreme natural COLD, TROPIC, and DESERT environments.

Qualifications

Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities.

* Current Department of Army Civilian Employees

* Current Permanent Department of Defense (DOD) Civilian Employee (non-Army)

* Non-Appropriated Fund Instrumentality (NAFI)

* Non-Department of Defense (DoD) Transfer

* Reinstatement

* Veterans Employment Opportunity Act (VEOA) of 1998

* Veterans Recruitment Appointment (VRA)

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.

There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision.

Minimum Qualifications (Screen Out Element): Ability to do the work of an Cook without more than normal supervision. Able to perform continuous and reliable food service support to facilitate food preparation within a medical or dining facility by assisting higher graded cooks in the preparation of large quantities or individual portions of regular, modified and special diet entrees and dessert items; preparing soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes and adjusting standardized recipes for the number of servings required in large quantity cooking. Able to cook fresh or frozen vegetables or fruits by boiling, baking, mashing and whipping. - Failure to meet this Screen Out Element will result in an ineligible rating.

* Ability To Do The Work Of The position Without More Than Normal Supervision

* Ability to Interpret Instructions, Specification, etc.

* Ability To Use and Maintain Tools and Equipment

* Dexterity and Safety

* Knowledge of Materials

* Technical Practices (theoretical, precise, artistic)

* Work Practices

Physical Effort:

The work involves frequent lifting or moving of objects weighing up to 40 pounds; constant standing and walking; and occasional lifting of objects weighing over 40 pounds (with the assistance of a lifting device or other workers). Ability to clean/sanitize equipment and work area.

Working Conditions:

Work is performed in a kitchen that is often hot and noisy. Cooks are exposed to steam, fumes, and odors from cooking. There is danger of slipping on wet floors from mopping or where food has been spilled. Cooks are subject to possible burns from steam, hot foods, stoves, grease, etc., and possible cuts from knives and electrical machines.

Working Conditions:

Performance of duties includes extended periods of outdoor work in extreme natural COLD, TROPIC, and DESERT environments. Work takes place at remote/isolated locations in temperatures ranging from -70°F to 140°F and includes high winds, high humidity, torrential rain, fog, snow, ice, blizzard conditions, and dust/sand storms. Exposure to potentially harmful plants, animals, and insects which occur naturally in these environments is possible.

Education