COOK LEADER

1.As a working leader, performs the following types of duties: Provides day-to-day advice and guidance to employees for work assignments; relays instructions from the supervisor for work assignments; gets the work started and sets the workspace; demonstrates work methods and provides work-related guidance; ensures that the worksite materials and tools are available; and ensures that employees follow security, safety and housekeeping rules. 2.Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry.

Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes.

Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes. 3.Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics.

Plans the cooking process to produce complete meals on time and at the proper temperature. 4.Performs other related duties as assigned. III.CONTROLS OVER WORK: Receives assignments from the supervisor's worksheet, standardized recipes, or from general oral orwritten instructions.

Supervisor checks work and is available for preparation of special menu items. IV.OTHER SIGNIFICANT FACTS: 1.Skill and Knowledge: Ability to lead three or more workers to accomplish cooking assignments. Knowledge of food preparation principles and characteristics of foods.

Knowledge of planning processes to ensure entire meals are prepared and cooked on time .Ability to perform yield testing to determine portion cost and the ability to adjust ingredients in standardized recipes.

Knowledge of procedures to order, issue and store food. 2.Physical Effort: Frequently lifting objects weighing up to 40 pounds, and occasionally lifting over 40 pounds. Continual standing and walking, and frequent stooping, reaching, pushing and bending. 3.Working Conditions: Works in hot and noisy kitchens. Exposed to steam, fumes and odors.

Danger of falling, burns and cuts. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units.

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities.

An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 09/01/2026 The Area of Consideration for this vacancy announcement is US Citizens and legal US residents who are residing within the commuting area (100 miles) of Yokota AB, Japan.

Legal U.S. residents must possess a social security number. Must be able to provide documentation proving residence status overseas.

Business Based Action Family Member Preference Military Spouse Preference Outside Applicant Veteran Spouse/Widow/Parent of Veteran Transition Hiring Preference In order to qualify, you must meet the experience requirements described below.

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.

Your resume must clearly describe your relevant experience; if qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: Ability to lead three or more workers to accomplish cooking assignments.

Must have experience in and knowledge of food preparation principles and characteristics of food and of planning processes to ensure entire meals are prepared and cooked on time. Must be able to perform yield testing to determine portion cost and to adjust ingredients in standardized recipes. Knowledge of procedures to order, issue and store food.

Experience and knowledge must have been gained in a grill, snack bar, restaurant, club or similar food activity. Must be physically able to frequently lift objects weighing up to 40 pounds, and occasionally over 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time.

Must be able to satisfactorily complete a pre-employment physical. Must be able to obtain a Food Handler's Certificate and/or complete food handler's training. Must be able to satisfactorily complete a National Agency Check with Inquiries (NACI).