Conditions of employment:
1. A one-year probationary period may be required upon selection.
2. You must meet all qualification requirements by the closing date of this announcement.
3. All required background check of AR 215-3 must be successfully completed and maintained. Satisfactory completion of a National Agency Check and Inquiries (NACI) that will be initiated prior to appointment to a NAF position.
4. E-Verify: If you are selected for this position, the documentation that you present for purposes of completing the Department of Homeland Security (DHS) Form I-9 will be verified through the DHS "E-Verify" system. Federal Law requires DHS to use the E-Verify system to verify the employment eligibility of all new hires, and obligates the new hire to take affirmative steps to resolve any discrepancies identified by the system as a condition of continued employment. The U.S. Department of Army is an E-Verify Participant. All required background check of AR 215-3 must be successfully completed and maintained. Satisfactory completion of a National Agency Check and Inquiries (NACI) that will be initiated prior to appointment to a NAF position.
5. Social Security Card must be presented at time of appointment.
6. Basic knowledge of food preparation methods and
procedures. Skill to cook a limited variety of prepared foods or short order
foods. Ability to read and understand written food service material, such as
food labels, standardized recipes, and basic work instructions. Skill in
performing basic mathematical computations to multiply ingredients in a
recipe or to determine how many
servings a container will hold. Knowledge of
the various tables of weights and measures and ability to follow
instructions to convert from standard to metric measurements. Skill in
operating, disassembling and cleaning basic food service equipment such as
griddles, broilers, and food grinders. Knowledge of basic sanitation,
infection and spoilage control
7. Assignments are received orally or in
writing from the supervisor in the form of cooks worksheet, menus,
standardized recipes and meal schedules. Supervisor or higher-grade cook
provides detailed instructions on cooking methods and use of equipment for
new or more difficult assignments. Employee is responsible for the proper
use and cleaning of kitchen equipment, safety practices, personal hygiene,
and conformance with food service sanitation requirements. Higher-grade
cook is available to answer technical questions and to ensure that the work
is being done properly. Completed work is evaluated in terms of quality of
food cooked, and adherence to time schedules and instructions.
8. Work involves continual standing and walking, frequent stooping,
reaching, pushing, pulling, and bending. Must be able to lift or move
objects up to 40 pounds unassisted, and occasionally lift or move objects
weighing over 40 pounds with the assistance of other workers or lifting
9. Work is performed in kitchen areas,
which are well lighted but are often hot and noisy. Employee is exposed to
steam, fumes, odors from cooking, and to extreme temperature changes when
entering walk-in refrigerators or freezing units. Must stand on tile floor,
subject to burns, cuts, and slipping on wet floors.
HOW YOU WILL BE EVALUATED:
Your qualifications will be evaluated on the following competencies:
***Ability to do the work of a Cook without more than normal supervision
***Ability to handle and operate kitchen equipment
***Ability to follow instructions
***Basic food preparation