Cook Leader, Nl-06/rfl

**Summary**:
It is the applicant's responsibility to read all sections and associated links in this announcement.

Leads 3+ cooks in preparing varied menu items, ensuring quality, safety, and timely meal service. Assigns tasks, monitors progress, and demonstrates proper methods. Prepares foods using multiple techniques, maintains equipment and sanitation standards, and ensures that food temperatures are maintained properly. Works under supervision, coordinating daily operations and training staff.

**This job is open to**:
**The public**:

- U.S. Citizens, Nationals or those who owe allegiance to the U.S.

**Clarification from the agency**:
United States (U.S.) Citizens who have resided in the U.S. or U.S. territory for three (3) or more continuous years immediately preceding the start of Federal affiliation. In accordance with the NATO Status of Forces Agreement with Germany, citizens of the host country and citizens of a NATO country not married to an active-duty U.S. military member are not eligible for US NAF employment.

**Duties**:
**DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES**:
SUPERVISORY CONTROLS:
Works under the supervision of the activity manager, who issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to ensure that work assignments are carried out by other group members. The supervisor is available to provide information or guidance on decisions regarding any problems that may arise during work. Overall work operations are reviewed for status and progress, causes of delays, quality, and results achieved.

MAJOR DUTIES:
Leads a staff of 3 or more NA-04 and NA-06 cooks in the preparation of a variety of menu items. Receives instructions from the manager or supervisor on duty and passes assignments down to individual members of the group being led. Assures that there is enough work to keep all employees on duty busy. Checks work in progress and ensures that all procedures are followed and that deadlines are met. Reports work progress to the supervisor and obtains information to handle problems that arise during work. Demonstrates proper work methods to other employees and answers procedural questions that they may have.

Works collaboratively with other team members, setting the pace and performing non-supervisory work at the NA-06 level. Prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare menu items. Adjusts recipes for larger or smaller quantities as needed. Roasts a variety of meats. Grills, broils, steams, and deep fries food. Apportions foods for family-style servings as well as for plate service. Prepares vegetables and cold food platters. Makes a variety of salads and sandwiches. Prepares eggs, French toast, and pancakes. Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains the appropriate temperature of all food items throughout preparation and service.

Bring prepared foods from the preparation area to the refrigerators or the serving area. Picks up items needed for menu preparation and rotates food inventories as necessary. Takes inventory to determine ordering requirements. Loads hot foods in carts. Sets up and serves food as required. Check food for appropriate preparation, temperature, and packaging.

Operates kitchen equipment designed to mix and cook food items. Ensures that all equipment is clean, properly maintained, and readily available to employees. Keeps working area clean in accordance with standard sanitation requirements. Maintains personal hygiene.

Performs other duties as assigned.

SKILL AND KNOWLEDGE:
Ability to direct the work activities of cooks during the assigned shift. Ability to plan, coordinate, and time daily assignments for completion at mealtime, and adjust recipes for the number of servings needed. Knowledge of food characteristics to judge freshness, color, consistency, taste, etc., and know when food is properly cooked. Ability to instruct lower-graded cooks on cooking procedures. Ability to operate and maintain kitchen equipment. Knowledge of safety and sanitary requirements.

RESPONSIBILITY:
PHYSICAL EFFORT:
Work involves continuous standing and walking, as well as 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.

WORKING CONDITIONS:
Work is performed in kitchen areas, which are well-lit but are often hot and noisy. Employees are exposed to steam, fumes, odors from cooking, and 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.

**Requirements**:
**Conditions of employment**:

- Direct Deposit and Social Security Card are required upon appointment
- Meet qualification/eligibility/background r