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    PLEASE NOTE: This vacancy is limited to the first 50 applications received and will close at 11:59pm ET on the closing date or at 11:59pm ET on the day we receive the 50th application, whichever comes first.

    These positions are  temporary,  have a Not-to-Exceed date and will be filled for up to 6 months.  The appointment may also end early due to lack of work or funds.

    This position is located on the Great Onyx Job Corps Civilian Conservation Center. The purpose of the position is to cook and prepare a variety of hot and cold menu items for center students and staff, and for special events groups that vary in size.  

    For additional information about the duties of this position, please contact Melissa Vincent at (270) 286-1001 or melissajvincent@fs.fed.us

    Hourly wage as shown is Wage Grade Schedule. Specific wage rate will vary by location and may be higher or lower than the amount shown on the vacancy announcement. Please click the following link to search for a specific location on the Federal Wage System Scale. http://www.cpms.osd.mil/Subpage/AFWageSchedules/

    The USDA Forest Service has legislative authority to recruit and fill Permanent (Career/Career-Conditional), Temporary, and Term Appointments under the USDA Demonstration Project. Under this authority, any U.S. citizen may apply.

    Learn more about this agency


    The incumbent assists students, peers, and subordinates in understanding the relevance of, and promotes the development of positive social skills among students through modeling appropriate behavior, positive intervention, and positively intervening and teaching appropriate employability skills for workplace success. Participates in the Center Behavioral Management System (BMS) and/or the Student Code of Conduct (SCC) program as necessary to insure proper workplace conduct, appearance and behavior. Sets a positive example as a role model to students by displaying appropriate etiquette, timeliness, and dress.

    Prepares and cooks a variety of menu items including regular and special diet entrees and dessert items. Roast, broil, bake, fry, boil, steam and stew meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without use of packaged mixes. Prepares items requiring complex techniques such as baked Alaska, crepes, and mousses. Prepares cold food platters such as ham, salmon, and roast beef, salads and hors d’oeuvres. Carves and uses vegetables and fruits as garnishes. Adjusts standardized recipes for the number of servings required in large quantity cooking. Slice meat items by hand conforming to specific size requirements or weight specification.

    Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Perform yield testing for selected food items to determine the serving weight or volume after preparation and gather other test data to assist decision-making for purchasing and menu pricing.

    Operates specialized equipment to cook food in large quantities and to rapidly chill and store prepared items. Reviews and ensures that stock levels support daily and monthly menus. Maintains rotation of food inventories to prevent spoilage. Provides assistance in ordering food according to daily and weekly menu requirements. Keeps appropriate records and receipts for items ordered and received. Under closer guidance, incumbent may prepare an entire meal which requires coordinating the cooking of several items with different cooking times and characteristics. This involves planning the cooking process to produce a complete meal on time and at the proper temperature.

    Follows, and ensures compliance with directives and requirements for food handling, storage, and sanitation . May instruct lower-grade workers in the proper handling and storage of food. Responsible for ensuring that the food preparation and storage areas are clean, sanitized, and orderly. May instruct varying numbers of Work Based Learning (WBL) Culinary Arts students during assigned shift, as well as students assigned for kitchen police (KP) duties.

    Employee is responsible for monitoring food preparation skills and providing oral instruction to WBL students. Responsible for communicating achieved tasks for their Training Achievement Record (TAR) via email, oral communication, informal evaluations and incident reports. Employee will forward any needed information to Supervisor or Culinary Arts Training Instructor to allow student to respond to the training performance or conduct.

    NOTE: Incumbent must obtain and maintain the appropriate State Food Handlers certification(s) as required.

    Travel Required

    Not required

    Supervisory status


    Promotion Potential


    Who May Apply

    This job is open to…

    US Citizens and Nationals; no prior Federal experience is required.

    Questions? This job is open to 1 group.

  • Job family (Series)

    7404 Cooking

This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/GetJob/ViewDetails/494491500. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.