Cook - nco club
Company Name:
Department of Defense
US Citizens and Non Citizens Permanent Intermittent
Our Mission is to serve the needs and interests of our community with support and leisure services designed to enhance the quality of their lives as we provide access to our services from family, child and youth services to recreation, sports, entertainment, travel and leisure activities.
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. Evaluation Statement:
Determination of Title and Series: The position involves duties characteristic of cooks and is titled and coded accordingly as Cook, NA-7404. This standard covers non-supervisory work involved in the preparation of regular or special diet menu or food items.
Determination of Grade: The position was evaluated at grade six because the factors for Cook match the WG-06 description in the WG-7404 standard. In contrast, Grade 4 workers perform a full-range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers, pizza, and fresh or canned vegetables. They prepare all forms of hot cereals; broil meats; prepare and cook concentrated or dehydrated soups, sauces, and gravies; and make cold sandwich fillings. Grade 6 workers perform at a higher level of skill and knowledge since they prepare and cook a variety of menu items or an entire meal involving the use of different preparation methods, attention to time, and particular use of ingredients. The assignments and guidance they receive are more specific than that for the grade 8 cook. Grade 6 cooks receive their assignments orally or in writing from their immediate supervisor or higher graded cook in the form of a cook''s worksheet, menus, standardized recipes, meal schedules, and special work orders. In contrast, grade 8 cooks, utilizing a thorough knowledge of a full range of food preparation principles independently prepare all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies, under the general instructions of an immediate supervisor. They are responsible for analyzing and coordinating production problems independently, and coordinating the cooking process for food items.
Direct Deposit is required Social Security card is required
Prepares and cooks a variety of menu items. Working alone or with the assistance of a higher-grade cook or supervisor, prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare items such as soups, stews, casseroles, gravies, sauces, hot cereals, syrups, meat loaf, meat balls, hamburgers, and croquettes. Adjusts recipes for larger or smaller quantities. Roasts a variety of meats such as beef, pork, veal, lamb, fish, and poultry. Grills and deep fries foods. Broils and steams foods. Slices meat by hand and by mechanical means, to specific requirements. Apportions foods for family style servings as well as for plate service. Prepares vegetables and cold food platters. Make a variety of salads and salad dressings. Make sandwiches. Prepares eggs in a variety of ways, French toast, pancakes, and crepes. Makes coffee, tea, and fruit drinks. Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains appropriate temperature of all food items throughout preparation and service.
Brings prepared foods from preparation area to refrigerators or 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. Uses, cleans and maintains power kitchen equipment. Keeps cooking utensils cleaned and ready for use. Keeps working area clean in accordance with standard sanitation requirements. Maintains personal hygiene.
Performs other duties as assigned.
Must have a basic knowledge of food preparation principles and practical understanding of the physical processes that occur in cooking. Knowledge of proper cooking temperatures and preparation methods for a variety of foods. Ability to schedule and coordinate preparation of a number of different foods in order to ensure that they are ready for service at the appropriate mealtime. Knowledge of food borne illnesses, food safety, and proper storage methods for hot and cold food items in order to prevent loss or illness due to spoilage. Ability to follow written and verbal instructions, particularly standard recipes, and detailed cooking instructions. Skill in operating and cleaning a wide variety of food service equipment, including special equipment for the preparation of large volume items. Skill in carving, preparing garnishes, and assembling attractive platters, salads, and other food presentations.
Assignments are received orally or in writing from a higher graded cook or supervisor. Employee plans, coordinates, and times assignments to assure that food items are prepared at correct temperature and on time. Assists in training lower grade cooks or kitchen help and provide advice on how to improve their work methods. Employee is responsible for the safe use and care of kitchen equipment, for personnel and environmental safety, and for personal hygiene. Work is evaluated in process and upon completion by the supervisor or higher-
grade cook in terms of timeliness, quality, flavor, and appearance of prepared foods and conformance to sanitation and safety standards.
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.
Conditions of employment:
1 You must meet all qualification requirements by the closing date of this announcement.
2 E-Verify: If you are selected for this position, the documentation that you present for purposes of completing the Department of Homeland Security (DHS) Form I-9 will be verified through the DHS E-Verify system. Federal Law requires DHS to use the E-Verify system to verify the employment eligibility of all new hires, and obligates the new hire to take affirmative steps to resolve any discrepancies identified by the system as a condition of continued employment. The U.S. Department of Army is an E-Verify Participant.
3 All required background check of AR 215-3 must be successfully completed and maintained. Satisfactory completion of a National Agency Check and Inquiries (NACI) that will be initiated prior to appointment to a NAF position.
4 Social Security Card must be presented at time of appointment.
Your qualifications will be evaluated on the following competencies: Food Preparation
Credit will be given for appropriate unpaid experience or volunteer work.
To apply for this position, you must provide a complete Application Package which includes:
1. Your R sum
2. A complete Occupational Questionnaire
3. Additional Required Documents (see Required Documents section below)
The complete Application Package must be submitted by 11:59 PM (EST) on the closing date reflected on the announcement.
To begin the process, click the Apply Online button to create an account or log in to your existing USAJOBS account. Follow the prompts to complete the occupational questionnaire. Please ensure you click the Submit My Answers button at the end of the process.
Note: To return to a previously Saved or Incomplete application you may use the following link: /. After applying, return to Application Manager or your member account in USAJOBS to see the status of your application, including any messages that may have been sent to you.
If you cannot apply online:
1. Click the following link to view and print the occupational questionnaire View Occupational Questionnaire,
2. Print this 1203FX form to provide your response to the occupational questionnaire
, and 3. Fax the completed 1203FX form along with any supporting documents to . Your 1203FX will serve as a cover page for your fax transmission.
To fax supporting documents you are unable to upload:
1. Complete this cover page using the following 1127816
2. Fax your documents to .
PLEASE NOTE: The numbering on the OPM Form 1203-FX will not match the Occupational Questionnaire. Section 25 of the Occupational Questionnaire restarts with number one, so when entering your responses please continue regardless on number sequence. This issue has been identified and will be resolved as soon as possible. Applicants are responsible for ensuring their responses are transferred accurately.
It is the applicant''s responsibility to verify that information entered, uploaded, or faxed (i.e., resume) is received, accurate and submitted by the closing date. You may verify your documents have been process by clicking here . Uploaded documents may take up to one hour to clear the virus scan. Faxed documents take 2-3 business days to process.
The following documents are required:
All applicants are _ required _ to submit the following supporting document type(s):
Resume
Applicants may also submit the following supporting document type(s),which may not be required for all applicants:
DD-214
OF-306
R sum or Optional Application for Nonappropriated Employment (DA 3433/DA3433-1).
Assessment Questionnaire must be completed.
Veterans'' and Involuntary Separated Military Preference documentation (DD-214 member 4 copy or equivalent) required.
PCS Orders or equivalent for Military Spouses requesting Spouse Employment Preference (SEP) required.
Use this checklistto make sure you''ve submitted everything!
After we receive your complete application package (including all required documents), your qualifications will be reviewed and assigned an initial rating. We will also review your application to make sure that your r sum supports the answers given in the questionnaire. If your r sum does not support your questionnaire answers, we will adjust your rating accordingly. Based on your ranking or numerical score, you may be referred to the hiring manager for further consideration and possible interview. You will be notified when your rating is determined. If a determination is made that you have inflated your qualifications and/or experience, you may lose consideration for the position. Please follow all instructions carefully; errors and omissions may affect your eligibility.
Conversion of employment category (from Flex to RPT/RFT) may be accomplished without further competition in accordance with AR 215-3.
To successfully claim veteran''s preference, your resume/supplemental data must clearly show your entitlement. Please review the information listed under the Other Requirements link on this announcement or review our on-line Job Application Kit.
The Department of the Army provides reasonable accommodations to applicants with disabilities. If you need a reasonable accommodation for any part of the application and hiring process, please notify the servicing civilian personnel unit. Requests for reasonable accommodation are made on a case-by-case basis.
Refusal of a military spouse to participate in established recruitment procedures (e.g. interview, KSA''s, where required, etc.) is considered a declination of employment and is a basis for termination of SEP entitlement for the current PCS of the sponsor. To claim Military Spouse Preference you must have been married to the sponsor prior to the reporting date on the orders.
Payment of Permanent Change of Station (PCS) costs is not authorized, based on a determination that a PCS move is not in the Government interest.
The Department of Army Nonappropriated Fund Instrumentalities are an equal opportunity employer.Estimated Salary: $20 to $28 per hour based on qualifications.
Department of Defense
US Citizens and Non Citizens Permanent Intermittent
Our Mission is to serve the needs and interests of our community with support and leisure services designed to enhance the quality of their lives as we provide access to our services from family, child and youth services to recreation, sports, entertainment, travel and leisure activities.
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. Evaluation Statement:
Determination of Title and Series: The position involves duties characteristic of cooks and is titled and coded accordingly as Cook, NA-7404. This standard covers non-supervisory work involved in the preparation of regular or special diet menu or food items.
Determination of Grade: The position was evaluated at grade six because the factors for Cook match the WG-06 description in the WG-7404 standard. In contrast, Grade 4 workers perform a full-range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers, pizza, and fresh or canned vegetables. They prepare all forms of hot cereals; broil meats; prepare and cook concentrated or dehydrated soups, sauces, and gravies; and make cold sandwich fillings. Grade 6 workers perform at a higher level of skill and knowledge since they prepare and cook a variety of menu items or an entire meal involving the use of different preparation methods, attention to time, and particular use of ingredients. The assignments and guidance they receive are more specific than that for the grade 8 cook. Grade 6 cooks receive their assignments orally or in writing from their immediate supervisor or higher graded cook in the form of a cook''s worksheet, menus, standardized recipes, meal schedules, and special work orders. In contrast, grade 8 cooks, utilizing a thorough knowledge of a full range of food preparation principles independently prepare all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies, under the general instructions of an immediate supervisor. They are responsible for analyzing and coordinating production problems independently, and coordinating the cooking process for food items.
Direct Deposit is required Social Security card is required
Prepares and cooks a variety of menu items. Working alone or with the assistance of a higher-grade cook or supervisor, prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare items such as soups, stews, casseroles, gravies, sauces, hot cereals, syrups, meat loaf, meat balls, hamburgers, and croquettes. Adjusts recipes for larger or smaller quantities. Roasts a variety of meats such as beef, pork, veal, lamb, fish, and poultry. Grills and deep fries foods. Broils and steams foods. Slices meat by hand and by mechanical means, to specific requirements. Apportions foods for family style servings as well as for plate service. Prepares vegetables and cold food platters. Make a variety of salads and salad dressings. Make sandwiches. Prepares eggs in a variety of ways, French toast, pancakes, and crepes. Makes coffee, tea, and fruit drinks. Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains appropriate temperature of all food items throughout preparation and service.
Brings prepared foods from preparation area to refrigerators or 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. Uses, cleans and maintains power kitchen equipment. Keeps cooking utensils cleaned and ready for use. Keeps working area clean in accordance with standard sanitation requirements. Maintains personal hygiene.
Performs other duties as assigned.
Must have a basic knowledge of food preparation principles and practical understanding of the physical processes that occur in cooking. Knowledge of proper cooking temperatures and preparation methods for a variety of foods. Ability to schedule and coordinate preparation of a number of different foods in order to ensure that they are ready for service at the appropriate mealtime. Knowledge of food borne illnesses, food safety, and proper storage methods for hot and cold food items in order to prevent loss or illness due to spoilage. Ability to follow written and verbal instructions, particularly standard recipes, and detailed cooking instructions. Skill in operating and cleaning a wide variety of food service equipment, including special equipment for the preparation of large volume items. Skill in carving, preparing garnishes, and assembling attractive platters, salads, and other food presentations.
Assignments are received orally or in writing from a higher graded cook or supervisor. Employee plans, coordinates, and times assignments to assure that food items are prepared at correct temperature and on time. Assists in training lower grade cooks or kitchen help and provide advice on how to improve their work methods. Employee is responsible for the safe use and care of kitchen equipment, for personnel and environmental safety, and for personal hygiene. Work is evaluated in process and upon completion by the supervisor or higher-
grade cook in terms of timeliness, quality, flavor, and appearance of prepared foods and conformance to sanitation and safety standards.
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.
Conditions of employment:
1 You must meet all qualification requirements by the closing date of this announcement.
2 E-Verify: If you are selected for this position, the documentation that you present for purposes of completing the Department of Homeland Security (DHS) Form I-9 will be verified through the DHS E-Verify system. Federal Law requires DHS to use the E-Verify system to verify the employment eligibility of all new hires, and obligates the new hire to take affirmative steps to resolve any discrepancies identified by the system as a condition of continued employment. The U.S. Department of Army is an E-Verify Participant.
3 All required background check of AR 215-3 must be successfully completed and maintained. Satisfactory completion of a National Agency Check and Inquiries (NACI) that will be initiated prior to appointment to a NAF position.
4 Social Security Card must be presented at time of appointment.
Your qualifications will be evaluated on the following competencies: Food Preparation
Credit will be given for appropriate unpaid experience or volunteer work.
To apply for this position, you must provide a complete Application Package which includes:
1. Your R sum
2. A complete Occupational Questionnaire
3. Additional Required Documents (see Required Documents section below)
The complete Application Package must be submitted by 11:59 PM (EST) on the closing date reflected on the announcement.
To begin the process, click the Apply Online button to create an account or log in to your existing USAJOBS account. Follow the prompts to complete the occupational questionnaire. Please ensure you click the Submit My Answers button at the end of the process.
Note: To return to a previously Saved or Incomplete application you may use the following link: /. After applying, return to Application Manager or your member account in USAJOBS to see the status of your application, including any messages that may have been sent to you.
If you cannot apply online:
1. Click the following link to view and print the occupational questionnaire View Occupational Questionnaire,
2. Print this 1203FX form to provide your response to the occupational questionnaire
, and 3. Fax the completed 1203FX form along with any supporting documents to . Your 1203FX will serve as a cover page for your fax transmission.
To fax supporting documents you are unable to upload:
1. Complete this cover page using the following 1127816
2. Fax your documents to .
PLEASE NOTE: The numbering on the OPM Form 1203-FX will not match the Occupational Questionnaire. Section 25 of the Occupational Questionnaire restarts with number one, so when entering your responses please continue regardless on number sequence. This issue has been identified and will be resolved as soon as possible. Applicants are responsible for ensuring their responses are transferred accurately.
It is the applicant''s responsibility to verify that information entered, uploaded, or faxed (i.e., resume) is received, accurate and submitted by the closing date. You may verify your documents have been process by clicking here . Uploaded documents may take up to one hour to clear the virus scan. Faxed documents take 2-3 business days to process.
The following documents are required:
All applicants are _ required _ to submit the following supporting document type(s):
Resume
Applicants may also submit the following supporting document type(s),which may not be required for all applicants:
DD-214
OF-306
R sum or Optional Application for Nonappropriated Employment (DA 3433/DA3433-1).
Assessment Questionnaire must be completed.
Veterans'' and Involuntary Separated Military Preference documentation (DD-214 member 4 copy or equivalent) required.
PCS Orders or equivalent for Military Spouses requesting Spouse Employment Preference (SEP) required.
Use this checklistto make sure you''ve submitted everything!
After we receive your complete application package (including all required documents), your qualifications will be reviewed and assigned an initial rating. We will also review your application to make sure that your r sum supports the answers given in the questionnaire. If your r sum does not support your questionnaire answers, we will adjust your rating accordingly. Based on your ranking or numerical score, you may be referred to the hiring manager for further consideration and possible interview. You will be notified when your rating is determined. If a determination is made that you have inflated your qualifications and/or experience, you may lose consideration for the position. Please follow all instructions carefully; errors and omissions may affect your eligibility.
Conversion of employment category (from Flex to RPT/RFT) may be accomplished without further competition in accordance with AR 215-3.
To successfully claim veteran''s preference, your resume/supplemental data must clearly show your entitlement. Please review the information listed under the Other Requirements link on this announcement or review our on-line Job Application Kit.
The Department of the Army provides reasonable accommodations to applicants with disabilities. If you need a reasonable accommodation for any part of the application and hiring process, please notify the servicing civilian personnel unit. Requests for reasonable accommodation are made on a case-by-case basis.
Refusal of a military spouse to participate in established recruitment procedures (e.g. interview, KSA''s, where required, etc.) is considered a declination of employment and is a basis for termination of SEP entitlement for the current PCS of the sponsor. To claim Military Spouse Preference you must have been married to the sponsor prior to the reporting date on the orders.
Payment of Permanent Change of Station (PCS) costs is not authorized, based on a determination that a PCS move is not in the Government interest.
The Department of Army Nonappropriated Fund Instrumentalities are an equal opportunity employer.Estimated Salary: $20 to $28 per hour based on qualifications.
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