Cook (Ozark Tavern) NA-04 - United States Army Installation Management Command

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: Neatness and good grooming. Dependability. Ability to work under pressure. Work experience in preparing foods and cooking simple foods and short orders in a cafeteria, restaurant, or mess. **Your resume should be clear and specific. You will be rated based solely off of the information provided within your resume. Assumptions will not be made regarding your experience and the duties performed ** In addition to the above qualifications, candidates who possess the following qualifications will be considered Highly Preferred:**To meet Highly Preferred eligibility, you must meet all Minimum and Highly Preferred Qualifications, and this information must be clearly detailed on your resume.** HIGHLY PREFFERED: Possess six (6) months or more of cooking experience in a dining establishment. *Applicants meeting the Highly Preferred criteria will be referred first to the Selecting Official. All other applicants will be referred for consideration if the certificate (referral list) is returned with no selection. Performs a full range of simple cooking. Preparing/cooking items that require little/no processing. Prepares hot cereals and concentrated or rehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, breading. Weighs, measures, assembles, and mixes ingredients according to recipes. Covers, dates, stores leftovers according to procedures. Operates a variety of kitchen equipment using gas, electricity, steam, microwave. Disassembles, cleans, assembles component parts and accessories. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, maintains equipment and all work areas, such as worktables, floors, walk-in refrigerators. Follows established sanitation procedures when handling food. Ensures foods are stored at the correct temperatures. Performs other duties as assigned.