Clarification from the agency

In accordance with the NATO Status of Forces Agreement with Germany, citizens of the host country and citizens of a NATO country not married to an active-duty U.S. military member are not eligible for US NAF employment.

SUPERVISORY CONTROLS:

Works under the supervision of the activity manager who issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to ensure that other members of the group carry out work assignments. Supervisor is available to provide information or decisions regarding problems that may arise during work. Overall work operations are reviewed for status and progress, causes of delays, quality, and results achieved.

MAJOR DUTIES:

Leads a staff of 3 or more NA-04 and NA-06 cooks in the preparation of a variety of menu items. Receives instructions from manager or supervisor on duty and passes assignments down to individual members of the group being led. Assures that there is enough work to keep all employees on duty busy. Checks work in progress and ensures that all procedures are followed and that deadlines are met. Reports work progress to the supervisor and obtains information to handle problems that arise during work. Demonstrates proper work methods to other employees and answers procedural questions that they may have.

Works along with other workers, setting the pace, performing non-supervisory work at the NA-06 level. Prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare menu items. Adjusts recipes for larger or smaller quantities. Roasts a variety of meats. Grills, broils, steams, and deep fries foods. Apportions foods for family-style servings as well as for plate service. Prepares vegetables and cold food platters. Makes a variety of salads and sandwiches. Prepares eggs, French toast, and pancakes. Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains the appropriate temperature of all food items throughout preparation and service.

Bring prepared foods from the preparation area to the refrigerators or the serving area. Picks up items needed for menu preparation, rotating food inventories as appropriate. Takes inventory to determine ordering requirements. Loads hot foods in carts. Sets up and serves food as necessary. Check food for appropriate preparation, temperature, and packaging.

Operates kitchen equipment designed to mix and cook food items. Assures that all equipment is cleaned, maintained, and available to employees. Keeps working area clean in accordance with standard sanitation requirements. Maintains personal hygiene. Performs other duties as assigned.

SKILL AND KNOWLEDGE:

Ability to direct the work activities of cooks during the assigned shift. Ability to plan, coordinate, and time daily assignments for completion at mealtime, and adjust recipes for the number of servings needed. Knowledge of food characteristics to judge freshness, color, consistency, taste, etc., and know when food is properly cooked. Ability to instruct lower-graded cooks on cooking procedures. Ability to operate and maintain kitchen equipment. Knowledge of safety and sanitary requirements.

RESPONSIBILITY:

Incumbent works under the direction of a supervisor who establishes daily work assignments and provides general instructions. Employee analyzes and corrects production problems independently and coordinates the cooking process for food items assigned directly. Within the framework of accepted methods, recipes, and established procedures, the employee makes decisions regarding recipe adjustments for the number of servings and size of equipment to use. Incumbent decides when food items are done and, on occasion, recommends changes or adjustments in recipes for improvement of flavor, texture, and appearance. May work alone in cooking small quantities, e.g, later suppers for a few persons, or in cooking breakfast, or in baking items. Work is subject to spot checks by a supervisor for compliance with instructions and emergency changes, established work methods, and accepted cooking practices, for quality flavor, appearance of prepared foods, and sanitary requirements, and proper use of food service equipment.

PHYSICAL EFFORT:

Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.

WORKING CONDITIONS:

Work is performed in kitchen areas, which are well-lit but are often hot and noisy. Employees are exposed to steam, fumes, odors from cooking, and extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on the tile floor. Subject to burns, cuts, and slipping on wet floors.

Conditions of employment

• Direct Deposit and Social Security Card are required upon appointment
• Meet qualification/eligibility/background requirements for this position
• A pre-employment physical is required
• Must be willing to work irregular work schedule (nights/weekends/holidays)

Qualifications

QUALIFICATION REQUIREMENTS:

Successful completion of high school. Additionally, vocational school or equivalent in a combination of education and experience amounting to three years of post-high school experience in preparing and cooking simple foods and short orders in a restaurant, cafeteria, or comparable food service establishment. In addition, demonstration of the following work behaviors is desirable:

• Neatness and good grooming
• Dependability
• Ability to work under pressure
• Ability to work independently

How you will be evaluated

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

Your experience is subject to evaluation and verification against the information in your resume.

Including any of the following on your resume may result in an ineligible rating:

• Classified or government sensitive information
• Social Security Number (SSN)
• Photos of yourself
• Personal information, such as specifically mentioning your age, gender, race/national origin, etc.
• Encrypted and digitally signed documents
• Illegible documents or files that cannot be opened