1. Independently prepares all types of meats, fish and poultry, soups, stocks, gravies, sauces and puddings as required by the menus. Examines all food for quality and freshness before preparation. Responsible for preparing, cooking, seasoning and portioning food for all meals by following standardized recipes at different levels of difficulty. Plans, regulates and schedules cooking procedures so that numerous completed food products are ready at the appropriate temperature and time. The incumbent plans and prepares or coordinates the preparation of entire meals.
2. Assists in planning daily/monthly menus as well as for special functions. Determines food requirements and plans maximum utilization of food items on hand. Takes necessary steps to prevent waste and ensures economical use of supplies, equipment and food items.
3. Determines the need for and obtains replenishment of food items supplies and equipment. Prepares necessary paperwork for approval. Takes inventory as required.
4. May test and evaluate new food products, develop and modify standardized recipes and substitute and/or adjust recipes in food preparation procedures and seasoning to make the food more attractive and to improve taste.
5. Coordinates the work of lower graded cooks and food service workers engaged in a variety of standard cooking operations simultaneously at one or more work centers. Directs and monitors the preparations of menu items by lower graded cooks, and reviews menus and standardized recipes with them to assure that food items are made correctly. Performs other duties as assigned.

Conditions of employment

• Must meet Federal Employment suitability requirements and successful completion of background investigation. Background Investigations are conducted using fingerprint identification and completion of background inquiry forms.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.

Qualifications

1. The incumbent must have thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes. Must know the procedures related to cooking in large quantities, and have skills to overcome practical production problems, evaluate final food products and initiate corrective action when an item does not meet established quality standards. Must be able to expand and modify recipes according to the capacity of the equipment in the kitchen as well as in response to adjustments in the number of servings needed.
2. Must be able to plan and coordinate a full range of food preparation activities involving quantity food production where a number of items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients and numerous interrelated steps. Must have skill to manage various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods and so that safe and critical temperature and time control points are met.
3. The incumbent may organize and coordinate the work of lower graded cooks and food service personnel in the kitchen in order to accomplish a variety of quantity cooking operations and the cleaning of assigned work areas in the breakdown and cleaning of food service equipment used in large quantity food production. Must be knowledgeable of sanitation regulations and proper food protection procedures.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.