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    This position is located on a Forest Service Job Corps Civilian Conservation Center. The incumbent cooks and prepares a variety of hot and cold menu items for Center students and staff; and special events groups that vary in size. The cook is responsible for handling and storing food in a clean and sanitary environment and for the control of stock levels of food and supplies.

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    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. Performs other duties as assigned.

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

    Travel Required

    Not required

    Supervisory status


    Promotion Potential


  • 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/541683900. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.