Cook, Na-04, Rpl

**Duties**:
**MAJOR DUTIES**:
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 the 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 the equipment. Uses and cleans a variety 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. Follow established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacterial growth. Performs other duties as assigned.

**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 the 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 supervisor in the form of a cook's worksheet, menus, standardized recipes, and meal schedules. The supervisor or higher-grade cook provides detailed instructions on cooking methods and equipment use for new or more difficult assignments. The employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.

A higher-grade cook is available to answer technical questions and ensure the work is done correctly. Completed work is evaluated based on the quality of food cooked and adherence to time schedules and instructions.

**PHYSICAL EFFORT**:
Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. The worker 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.

**WORKING CONDITIONS**:
**Requirements**:
**Conditions of Employment**:

- Direct Deposit and Social Security Card are required upon appointment
- Meet qualification/eligibility/background requirements for this position
- A pre-employment physical is required
- Must be willing to work irregular work schedule (nights/weekends/holidays)

**Qualifications**:
**QUALIFICATION REQUIREMENTS**:
Successful completion of high school or equivalent. Additionally, vocational school or equivalent in a combination of education and experience amounting to one year of post-high school experience in preparing and cooking simple foods and short orders in a restaurant, cafeteria, or comparable food service establishment.

In addition, demonstration of the following work behaviors is desirable:
a. Neatness and good grooming
b. Dependability
c. Ability to work under pressure
d. Ability to work independently

**QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME.**

**Education**:
Successful completion of high school or equivalent.

Highly preferred applicants will possess a culinary degree with one year of experience.

**Additional information**:

- Male applicants born after December 31, 1959, must complete a Pre-Employment Certification Statement for Selective Service Registration.
- All Federal NAF employees are required by PL 104-134 to have salary payments made by electronic funds transfer/direct deposit.
- Probationary period may be required.
- Payment of Permanent Change of Station (PCS) costs not authorized based on a determination that a PCS move is not in the Government's interest.
- LQA is not authorized.
- This is a Nonappropriated Fund (NAF) position carrying out Morale, Welfare and Recreation (MWR) activities for the Army.
- Benefit