Cook

Maintain clean equipment for food preparation.

Follow cleaning schedule for food preparation area.

Modify or extend recipes for quantity cooking.

Make changes and adjustments in recipes for the improvement of flavor, texture, and appearance.

Prepare food in accordance with food preparation principles, including the techniques and procedures necessary to develop new or revise current recipes.

Overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.

Operate equipment to prepare large quantities of food.

Maintain cleanliness in galley, mess halls, refrigerator and storerooms.

Accomplish work in conformity with safety requirements.

Uphold sanitation regulations for safe food preparation.

During the dredging season, typically May through November, all Hurley crew members, including this position, work a 15 days on/6 days off schedule, with the work period beginning and ending on Wednesdays. On the 15 work days, employees remain on the Dredge Hurley and are provided meals and lodging.

This position works a 12 hour shift, and may rotate between day and night shifts. During the non-dredging season, the crew works day shift only, with the vessel based at Ensley Engineer Yard, Memphis, TN, on either a 5-day/8-hour or 4-day/10-hr.

During the dredging season, the Dredge Hurley will work in widespread locations in the Mississippi River, including up to 90 days in the vicinity of Baton Rouge, LA. Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job.

You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected.

See Proof of Eligibility for an extensive list of document requirements for all employment authorities Current Department of Army Civilian Employees Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Veterans Employment Opportunity Act (VEOA) of 1998 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.

To meet the screen out element, applicants should document experience and/or show the ability to perform common Cook duties such as; preparing food by using standardized recipes; adjusting recipes according to the number of servings; portioning food using knives or meat slicers. - 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, Specification, etc.

Ability To Use and Maintain Tools and Equipment Dexterity and Safety Technical Practices (theoretical, precise, artistic) Work Practices PHYSICAL EFFORT: Works requires continual standing and walking; frequent stooping, reaching, pushing, and pulling, and bending.

Frequently lifts and moves objects weighing up to 40 pounds, and occasionally lift or move objects weighing over 40 pounds with the assistance of lifting devices or other workers. WORKING CONDITIONS: The work is performed in kitchen areas which are well lighted but are often hot and noisy.

The incumbent is exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walking refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled.

Subject to possible cuts from knives and burns from steam, hot foods, stoves, grease, and water.