Cook - U.S. Army Corps of Engineers

Who May Apply: US Citizens Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook~ without more than normal supervision. I am skilled in the preparing and/or cooking a variety of menu items, following instructions from a higher graded cook to prepare meals for crew, and applying food safety procedures and/or regulations - Failure to meet this Screen out Element will result in an ineligible rating. Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc. (Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) Physical Efforts: The work involves frequent lifting or moving of objects weighing up to 30 pounds; constant standing and walking; and occasional lifting of over 50 pounds. Working Conditions: Kitchens are often uncomfortably warm and noisy. There is exposure to steam, fumes, and odors from cooking. There is danger from falling on floors that have been freshly mopped or where food has spilled; burns from steam or hot foods; cuts from knives and electrical machines; exposure to extremes in temperatures when entering walk-in refrigerators from the warm kitchens. Weigh and/or measure food portions and ingredients. Operate, breakdown, and/or clean food service equipment Practice safety protocols while performing cook duties in hazardous working conditions. Recommend cooking techniques. Assist management in making food purchases and/or menu decisions.