Cook Leader, NL-06/RFT (LT) - United States Army Installation Management Command

RESUMES MUST BE TWO PAGES (OR LESS). QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME. GOVERNMENT POSITIONS MUST INCLUDE PAY PLAN, SERIES, GRADE, TO AND FROM DATES, AND GOVERNMENT AGENCY/DEPARTMENT. Must include at least one year of experience performing duties at a level which equipped the applicant with the particular knowledge, skills, and abilities needed to perform successfully in the position. QUALIFICATION REQUIREMENTS: Applicant must have one year of post-high-school experience in the hospitality industry or one year of post-high-school education. Ability to do the work of the position under normal supervision. Demonstrated work experience directly related to the duties to be performed. Possess the ability to lead employees engaged in cooking duties. Highly preferred applicants will possess a culinary degree from an accredited school. All Qualified applicants will be rated against the highly qualifying criteria by a rating panel for evaluation of the quality and extent of your total accomplishments, experience and education. Those applicants determined to be highly qualified will be referred to the hiring official for consideration. The highly qualified candidates may undergo an interview and reference checks. All answers to the Highly Qualifying Criteria must be demonstrated in your resume to get credit. 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: Incumbent works under the direction of a supervisor who establishes daily work assignments and provides general instructions. The employee analyzes and corrects production problems independently and coordinates the cooking process for assigned food items. Within the framework of accepted methods, recipes, and established procedures, the employee makes decisions regarding recipe adjustments for the number of servings and the size of equipment to use. Incumbent decides when food items are done and, on occasion, recommends changes o