Cook (DODEA) NA-04

Serves as a Cook in a Department of Defense Education Activity (DoDEA) Cafeteria IAW all applicable regulations and standards.

Follows standard recipes and menus IAW USDA CACFP and Army policies. Meets with supervisor to coordinate feeding plans and allergies/substitutions when required.

Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh, frozen and canned vegetables.

Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources.

Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.

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: Work experience related to the duties described above, that included skill in working with professional kitchen appliances and equipment. Be able to communicate (verbal and written) in English.

In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Have a valid ServSafe Certification. Have a minimum of six months of work experience in school setting with professional kitchen appliances and equipment.

Applicants meeting ALL criteria will be considered the best qualified and will be referred to the selecting official first. Remaining applicants will be referred for consideration if the certificate (referral list) is returned with no selection.