Cook
Major Duties and
Responsibilities:
Prepare a wide variety of food items for use in patient meal service with the advance preparation / delivery system and standardized recipes. Perform a wide variety of cooking procedures such as roasting, boiling, broiling, baking, frying, poaching, steaming, grilling and stewing. Cut and wash chicken and turkey when necessary, slice ham for grilling, etc. Prepare soups, gravies; sauces, etc. Prepare other menu items as cooked cereals, casserole dishes, meat extender dishes, cooked fruits etc. Prepare simple desserts such as puddings, cakes from mixes, gelatin desserts, etc., and bake off pre-frozen foods as pies and other desserts. Prepare all food in such a way as to conserve nutrients, texture, color and flavor. Prepare a variety of meat, fish, poultry, eggs and other entrees for regular and modified diets using standardized recipes and proper procedure. Prepare vegetables, pastas, etc. according to standardized recipes with special emphasis on consistency, seasoning, etc., for modified diets. Evaluate 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. Preparation of food for such modified diets as diabetic, sodium restricted, low cholesterol and others. Preparation of menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and/or involve lengthy preparation. Planning, regulating and scheduling cooking procedures so that numerous completed food products are ready at the appropriate temperature and time. Perform all duties as assigned. Work Schedule:
Full-Time Employment:
Other:
5:
00am am to 1:
30pm or 11:
00am to 7:
30pm Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Incumbent must be able to walk and stand all day. Frequently lifts and moves objects weighting up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers. Incumbent is required to lift moderately heavy items such as pans of food, and bend and stoop as necessary. Must be able to perform work in walk-in refrigerators and freezers. The work is performed in kitchen areas which are well lit but are often hot and noisy. The cooks are exposed to steam and odors from cooking as well as 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. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyInterpret Instructions, Specifications (includes blueprint reading)MaterialsUse and Maintain Tools and Equipment IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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). 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Responsibilities:
Prepare a wide variety of food items for use in patient meal service with the advance preparation / delivery system and standardized recipes. Perform a wide variety of cooking procedures such as roasting, boiling, broiling, baking, frying, poaching, steaming, grilling and stewing. Cut and wash chicken and turkey when necessary, slice ham for grilling, etc. Prepare soups, gravies; sauces, etc. Prepare other menu items as cooked cereals, casserole dishes, meat extender dishes, cooked fruits etc. Prepare simple desserts such as puddings, cakes from mixes, gelatin desserts, etc., and bake off pre-frozen foods as pies and other desserts. Prepare all food in such a way as to conserve nutrients, texture, color and flavor. Prepare a variety of meat, fish, poultry, eggs and other entrees for regular and modified diets using standardized recipes and proper procedure. Prepare vegetables, pastas, etc. according to standardized recipes with special emphasis on consistency, seasoning, etc., for modified diets. Evaluate 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. Preparation of food for such modified diets as diabetic, sodium restricted, low cholesterol and others. Preparation of menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and/or involve lengthy preparation. Planning, regulating and scheduling cooking procedures so that numerous completed food products are ready at the appropriate temperature and time. Perform all duties as assigned. Work Schedule:
Full-Time Employment:
Other:
5:
00am am to 1:
30pm or 11:
00am to 7:
30pm Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Incumbent must be able to walk and stand all day. Frequently lifts and moves objects weighting up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers. Incumbent is required to lift moderately heavy items such as pans of food, and bend and stoop as necessary. Must be able to perform work in walk-in refrigerators and freezers. The work is performed in kitchen areas which are well lit but are often hot and noisy. The cooks are exposed to steam and odors from cooking as well as 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. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyInterpret Instructions, Specifications (includes blueprint reading)MaterialsUse and Maintain Tools and Equipment IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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). 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.
- Department:
7404 Cooking - Salary Range:
$17.05 to $19.90 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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