Clarification from the agency

United States (U.S.) Citizens and Non-U.S. Nationals who have resided in the U.S. or U.S. territory for three (3) or more continuous years immediately preceding the start of Federal affiliation.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares hot cereals and concentrated or dehydrated soups, sauces, and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to equipment.
• Uses and cleans a varity of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.
• Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food.
• Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
• Performs other duties as assigned.

Conditions of employment

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one-year probationary period may be required.
• Satisfactorily complete an employment verification (E-Verify) check.
• Must attend Team Member Orientation within the first thirty (30) days of employment.
• This is a flexible position. Flexible positions have no guaranteed hours. A flexible employee serves in a continuing position on a scheduled or as needed basis.
• Successful completion of health assessment is required.
• Must be available to work rotating shifts.
• All employees are required to be available for community events that the Business Operations Division supports. These events include, but are not limited to, Freedom Fest, Oktoberfest, SWGC Pro AM Tournament, Children's Festival, and Winterfest.
• 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.
• Work is performed in kitchen areas, which are well lighted but are often hot and noisy.
• Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor, subject to burns, cuts, and slipping on wet floors.
• Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following:
Work experience in preparing foods and cooking simple foods and short orders in a cafeteria, restaurant, mess.

Skill and Knowledge:
Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.

Responsibility:
Assignments are received orally or in writing from the from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.


In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified":
Possess at least six (6) months to one (1) year experience working as a cook in a casual fast pace dining restaurant.
Note: Experience must be noted on resume.

**Applicants who meet the minimum qualifications and best qualifying criteria will be referred to the selecting official first. To be evaluated as best qualified candidate, your resume MUST clearly reflect the knowledge and experience listed under the best qualified criteria above. Remaining applicants will be referred for consideration if the certificate (referral list) is returned with no selection.**

How you will be evaluated

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

Your Application Matters: How We Will Review It

We want to help you put your best foot forward! Please take time to carefully follow all application instructions - missing information or skipped steps could impact your eligibility.

• Your application will be thoughtfully reviewed to see how well your experience and qualifications align with the requirements listed in this announcement. This includes your resume, supporting documents, and responses to the assessment questionnaire.
• We will consider your responses to our application questionnaire.
• If you're tentatively qualified, we'll take a closer look to ensure your questionnaire responses match the experience reflected in your resume and documentation.

Note: If it's later found that qualifications or experience were overstated, it may affect your consideration for the position - so honesty and clarity are key.

Understanding Eligibilities: What You Can Claim When Applying

When you apply for a federal position through USAJOBS or USA Staffing, you may be eligible for selection preference or priority consideration based on your background or status. These eligibilities can improve your chances of being considered or referred for a position.

Depending on your situation, you may be able to claim one or more of the following eligibilities:

• NAF Preference 1 Spouse Employment Preference (SEP)
• NAF Preference 2 Involuntarily Separated From the Military (ISMP)
• NAF Priority Consideration 1 Business Based Action (BBA)
• NAF Priority Consideration 2 Former NAF Employee (FNE)/Current NAF (CNE)/Current APF Employee (CAE)
• NAF Priority Consideration 3 Outside Applicant Veteran (OAV) (Includes spouses and parents)

Tip: Be sure to review each eligibility question carefully and provide the required documentation. Claiming an eligibility without proper support may affect your application status. Looking for more details? Refer to the Who Gets Initial Consideration (Selection Preferences) and the What Other Considerations are Available sections of our Applicant Information Kit.