COOK

Using a full range of quantity cooking procedures from common or frequently used to new or difficult recipes, over a period of time prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies.

On a day-to-day basis, prepares four or more menu items for one meal which involves planning and coordinating steps to ensure that all items are ready for serving at the same time; or prepares menu items using special or difficult recipes involving many steps, ingredients, or long preparation time; or may do both.

Prepares and presents food so that it is visually appealing to customers. Examine all food for quality and freshness before preparation. May make adjustments or substitutions in food preparation procedures and seasoning to make the food more attractive and to improve taste. May test and evaluate new food products.

Performs other related duties as assigned. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/13067198

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, 09/30/2026 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and 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 the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: Must have experience in and a thorough knowledge of food preparation and characteristics of foods.

Must be able to plan, coordinate, and time sequence steps needed to prepare entire meals on time without overcooking or waste.

Must be able to adjust recipes for servings required, substitutions and seasoning; recognize characteristics of foods in deciding that raw materials are fresh; and judge prepared food by color, consistency, temperature, odor and taste. Experience and knowledge must have been gained in a restaurant, club, cafeteria, or similar establishment.

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. You will be evaluated on the basis of your level of competency in the following areas: