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    A WG-4 Cook requires a working knowledge of the methods and procedures relating to food preparation and skill to apply such information to cook a variety of foods. S/he requires the ability to apply skill and knowledge in planning and organizing his/her work to complete assignments and meet meal service deadlines.

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    The incumbent performs a full range of duties but are not limited to:
    • Performs simple cooking by preparing and cooking items that require little or no processing, such as, pancakes, sausage, eggs,hamburgers, and fresh, canned, or frozen vegetables.
    • Prepares pureed diet foods and convenience items such as frozen hash browns, fish fillets, chicken nuggets, prepares and bakes pizza.
    • Prepares hot cereals.
    • Prepares and cooks concentrated or dehydrated soups, sauces,and gravies.
    • Make cold and hot sandwich fillings.
    • Prepares pureed diet foods and convenience items.
    • Prepare, cook, serve and deliver patient meals.
    • Peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, and breads food.
    • Operates a variety of kitchen equipment which utilizes gas, electricity, steam, or microwave heat sources.
    • Mix ingredients according to precisely written recipes that produce quality products, minimize preparation time, and avoid food material waste.
    • Follows established sanitation procedures when handling food.
    • Performs various cleaning tasks as scheduled.
    • Weighs, measures, and assembles ingredients for regular and modified menu items.
    • Functions with co-workers as a team member, assisting them with their assignments when time allows.
    • Receives limited supervision from the immediate higher grade worker (e.g. nonsupervisory food service leader) or immediate supervisor.
    • Follows established procedures with inventory control practices.
    • Maintains proper temperatures of foods according to established procedures and sterilizes/sanitizes and cleans work areas.
    • Read and interpret regular and modified (therapeutic) diet orders on tray tickets and adjust food preferences.
    • Cleans equipment and areas after use practicing a "clean as you go" concept.

    Work Schedule: Full time, 80 hours bi-weekly, multiple schedules including rotating shifts with weekend and holiday work and rotating days off.

    Position Description Title/PD#: Cook/20033-A
    Relocation/Recruitment Incentives: Not authorized

    Travel Required

    Not required

    Supervisory status


    Promotion Potential


This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/GetJob/ViewDetails/503605800. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.