COOK

Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information. The primary purpose of this position is to prepare and cook a variety of menu items for regular and special diets.

**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 is ability to do the work of a WG-7404 COOK 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 food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. 2. Knowledge of health, safety, and sanitation standards and procedures in order to maintain a safe and clean work environment. 3. Knowledge of cold food presentation and of how to prepare specialty sauces and carve and use fruits and vegetables as garnishes. Knowledge of food handling and storage practices. Knowledge of regular and special diet menus. Knowledge of standard formulas used in yield testing. 4. Skill in arithmetic computations to determine quantities needed to prepare required amounts, multiplying ingredients, and calculate servings per container. 5. Skill in operating, breaking down, and cleaning kitchen tools and specialized equipment. 6. Ability to adjust standardized recipes for the number of servings required in large quantity cooking. 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. Physical Effort Frequently lifts and moves items weighing up to 40 pounds unassisted and occasionally lifts or move objects weighing over40 pounds with the assistance of lifting devises or other workers. Work requires continual standing and walking, andfrequent stooping, bending, reaching, pushing, and pulling. Working Conditions Frequently works in areas that are well lighted but are often hot and noisy. Subject to possible cuts from knives and burnsfrom steam, hot foods, stoves, and hot grease and water. Concrete and tile floors are tiring to walk on and freshly scrubbedfloors present danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from use of poweredequipment. Exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering andexiting 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.