- Leads a team of trades and/or labor workers. Ensures that needed supplies and equipment are available and that stock is obtained from subsistence or supply locations in a timely manner.

- Prepares full range of bakery products found on regular and special diet menus such as bread, rolls, cakes, cookies, biscuits, pastries, puddings, fillings, icings, puff pastries, quick breads, batter and sponge cakes, and Danish pastries using a full variety of ingredients.

- Prepares and cooks a variety of menu items including regular and special diet entrees and dessert items using standard recipes and cooking techniques.

- Follows standardized recipes for large quantity cooking and adjust mixes and revises for altitude and humidity or shop conditions. Utilizes health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and clean work environment.

- Uses, maintains, and cleans tools and specialized equipment such as rollers, sifters, grinders, cook vats, proofing boxes, rotating ovens, mixing machines, roll dividers, rounding and molding machines, pie rollers, and bread slicing machines, cook tank, agitating kettle, pump fill station, tipper ties, blast chiller, vacuum packer, slicer chopper, and convection oven.

Conditions of employment

• Upon completion of your probationary/trial period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest.
• This is a Leader position.
• U.S. Citizenship Required
• Males must be registered for Selective Service, see www.sss.gov
• This posn is subject to provisions of the DoD Priority Placement Program
• Disclosure of Political Appointments
• May be required to work rotating shifts and/or other than normal duty hours.
• Required to possess a Food Handler’s License or meet health-screening requirements.
• Required to maintain a high standard of personal cleanliness.
• May be required to guide and/or train lower grade employees in preparation of cooking techniques.
• May be required to attend Quality Improvement Training and to participate in section Quality Improvement Teams and data collection efforts.
• Employee may be detailed to other areas and or duties as mission requires. If detailed to a position that requires licensure must have, or be able to obtain required licenses.
• Occasionally performs first level supervisory duties in the absence of the supervisor in an emergency or other short-term time frame.
• If these duties are performed for more than 30-calendar days, detail/temporary promotion will be documented appropriately.
• This is a Mission Essential (ME) position performing a Mission Critical Function (MCF) which must continue uninterrupted after the occurrence of an emergency and continued through full resumption of all functions.
• IAW, DoDI 3020-42, Defense Continuity Programs.
• Depending on the type of position (competitive/excepted) you are selected for, you will be required to serve a 1-year probationary period OR 2-year trial period.

Qualifications

In order to qualify, you must meet the quality level of experience requirements described in the Office of Personnel Management (OPM) Qualification Standards Handbook X-118C.

QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for the WG-7400 Food Preparation And Serving Family. Although a specific length of time and experience is not required for most blue-collar positions, you must meet any screen-out element listed, and show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on the quality of experience, not necessarily the length of time.

The screen out element for this position is Ability To Do The Work Of The Cook (Baker) Leader Without More Than Normal Supervision

JOB ELEMENTS: Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas:
1.) Knowledge of the full range of methods and techniques pertaining to food preparation principles, development of new or revised recipes, and procedures related to cooking in large quantities; special and modified diets; standard formulas used in yield testing; and food handling and storage practices.
2.) Ability to prepare a full range of baked products found on regular and special diet menus such as bread, rolls, cakes, cookies, biscuits, pastries, puddings, fillings, and icings without more than normal supervision.
3.) Knowledge of importance of flavorings such as vanilla, herbs, and spices and special rules applying to seasonings when modifying and extending recipes for large quantities of food.
4.) Knowledge of health, safety, and sanitation standards and procedures in order to maintain a safe and clean work environment; including knowledge of food handling safety and sanitation, US Department of Public Health, OSHA regulations and storage practices, and serve safe practices and Skill to overcome practical production problems; evaluate and initiate corrective action; and operate, break down, and clean kitchen tools and specialized equipment.
5.) Ability to use arithmetic computations to determine the quantities needed to prepare the required amounts, multiply ingredients, calculate servings per container, adjust measurements, and revise recipes and Ability to communicate effectively, both orally and in writing; and read and understand menus, recipes, worksheets, food labels, computerized food production sheets, and metric conversion tables.
6.) Ability to effectively lead a team of three or more cooks, bakers, and/or food service workers.

PHYSICAL EFFORT: Employee frequently lifts and moves items weighing 50 pounds or more. Work requires continuous bending, stooping, standing or walking, reaching, pushing, and pulling. Employee lifts or moves object weighing up to 40 pounds unassisted and occasionally lifts or move objects weighing over 40 pounds with the assistance of lifting devices or other workers.

WORKING CONDITIONS: Employee frequently works in areas that are well lighted but are often hot and noisy. Concrete and tile floors are tiring to walk on and freshly scrubbed floors present danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from use of powered equipment. Employee is exposed to steam, fumes, and odors from cooking and to extremes of temperatures when entering and exiting walk-in refrigerators and freezers.

PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social). Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

How you will be evaluated

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

Your application package (resume, supporting documents, and responses to the questionnaire) will be used to determine your eligibility, qualifications, and quality ranking for this position. Please follow all instructions carefully. Errors or omissions may affect your rating or consideration for employment.

BASIS OF RATING: Your application will be rated under the Cut Point procedures based on the extent to which the quality, depth, and complexity of your experience relates to the qualification requirements. Additional points are not added for Veteran's Preference; however, Veteran's Preference is considered where applicable.

Best Qualified Group: Candidates in this category possess exceptional skills and experience to exceed well above the minimum requirements.
Fully Qualified Group: Candidates in this category possess good skills and experience above the minimum requirements.
Basically Qualified Group: Candidates in this category meet the minimum experience requirements.

The resume/documents you submit must support your responses to the online questionnaire. If your application contradicts or does not support your questionnaire responses, you will receive a rating of "not qualified" or "insufficient information" and you will not receive further consideration for this job.

Applicants who disqualify themselves will not be evaluated further.

APPRAISALS/AWARDS: Hiring Managers use objective methods and consider previous performance appraisals and awards in the selection process. Current Federal Civilian employees should list any relevant performance related rating and/or awards in your resume.