Cook Leader All American
Relays instructions received from the supervisor and ensures the work is carried out in compliance with the instructions given and food service sanitation practices. Makes recommendations to the supervisor in regards to approval/disapproval of leave; awards; and hiring; may contribute to employee evaluations. Uses a full range of cooking procedures from frequently used to new or difficult recipes. Prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies. Estimates consumption of food items and places orders for food and other operating supplies. Responsible for the proper storage, refrigeration, and labeling in accordance with sanitation regulations at all times. Responsible for ensuing kitchen area, equipment and food prep areas are cleaned and maintained in accordance with sanitation regulations at all times. Performs other duties as assigned.
Requirements
Conditions of Employment
Ability to satisfactorily complete background checks to include a National Agency Check with Written Inquiries (NACI). Incumbent must have or be able to obtain a Food Handlers Certificate and upon hire pass 18 hour food managers safety course. Moderate physical effort is required in moving or lifting objects up to 50lbs on a frequent basis. Incumbent will be constantly standing, bending, stopping and reaching. Incumbent expected to work in hot, moderate to cold conditions. Flexible scheduling a must.
Qualifications
- Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff. Knowledge of percentages and elementary cost accounting preferred.
- Must possess skills to plan, coordinate and time sequence steps to prepare food on time without overcooking or waste; ability to recognize characteristics of food in deciding that raw materials are fresh and judge food by color, consistency, temperature, odor and taste.
- Must have demonstrated experience and/or training in the preparations of large quantities of food in an industrial or restaurant setting.
- Must have the ability and skill to lead a staff of cooks and food service workers.
- Must possess basic reading, writing and math skills and interpret complex recipes and computer changes required to increase/decrease the number of portions.
Education
H.S. Diploma or equivalent.
Additional information
- Benefits
A career with the U.S. government provides employees with a comprehensive benefits package. As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding. .
Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent. Contact the hiring agency for more information on the specific benefits offered.
Conditions of Employment
Qualifications
- Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff. Knowledge of percentages and elementary cost accounting preferred.
- Must possess skills to plan, coordinate and time sequence steps to prepare food on time without overcooking or waste; ability to recognize characteristics of food in deciding that raw materials are fresh and judge food by color, consistency, temperature, odor and taste.
- Must have demonstrated experience and/or training in the preparations of large quantities of food in an industrial or restaurant setting.
- Must have the ability and skill to lead a staff of cooks and food service workers.
- Must possess basic reading, writing and math skills and interpret complex recipes and computer changes required to increase/decrease the number of portions.
Education
H.S. Diploma or equivalent.