Your background should demonstrate experience in a variety of kitchen related duties such as cooking, food preparation, storage and handling.
PHYSICAL EFFORT: The work requires moderate physical effort. Must be able to stand for long periods of time and be able to lift and move objects weighing up to 40 pounds and occasional lifting of food items over 40 pounds.
WORKING CONDITIONS: The work is performed in the kitchen areas which are often hot and noisy. Incumbent is subject to temperatures above and below normal, steam, fumes, and odors from cooking. The incumbent is exposed to slips and falls from wet floors which are a result of spills and recently mopped floors. The incumbent will also be exposed to possible cuts from knives and burns from steam and hot foods.
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.
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 questions. The screen-out element for this position is ability to do the work of a Cook without close supervision or review.
JOB ELEMENTS: Those who meet the minimum level of experience and training for the screen-out element will then be evaluated in each of the following job elements:
1. Work Practices - Ability to do quantity food production using standardized recipes.
2. Knowledge of food handling and food storage control procedures.
3. Ability to use and maintain quantity cooking equipment, tools and utensils.
4. Ability to interpret instructions, reference materials and written guidelines relating to quantity cooking and serving.
5. Ability to organize work to sequence several steps and coordinate several tasks to meet time schedules.
IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE WILL NOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE.
Physical Requirements: Moderate Lifting (15 to 44 lbs); Heavy Carrying (45 lbs and over); Straight Pulling (up to 1 hour); Reaching above shoulder; Use of fingers; Both hands required; Walking (up to 8 hours); Standing (up to 8 hours); Repeated bending (up to 1/2 hour); Both legs required; Far vision correctable in one eye to 20/20 and to 20/40 in the other.
Veterans' Preference: When applying for Federal Jobs, eligible Veterans should claim preference on the Occupational Questionnaire in the section provided and provide a legible copy of your DD214(s) and/or documentation related to your active duty service which shows dates of service, character of service (honorable, general, etc.), or dates of impending separation.
Additionally, disabled veterans and others eligible for 10-point preference (such as widows or mothers of eligible Veterans) must also submit an SF-15 "Application for 10 Point Veterans Preference" with required proof as stated on the form. For more information, please review the information for disabled Veterans in the application checklist or visit http://www.fedshirevets.gov/job/vetpref/index.aspx.
HOW YOU WILL BE EVALUATED:
Your résumé and/or supporting documentation will be verified. Please follow all instructions carefully. Errors or omissions may affect your rating or consideration for employment.