You will serve as a Cook in the United States Naval Academy of NAVAL ACADEMY.
Although a specific length of time and experience is not required for most trade and labor occupations, you must show through experience and training that you possess the quality level of knowledge and skill necessary to perform the duties of the position at the level for which you are applying. Qualification requirements emphasis is on quality of experience, not necessarily the length of time. Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the job elements and screen out listed below. This job has a screen-out element which will be used to determine minimum eligibility for this job. Applicants who do not receive a minimum of two points on the screen-out element(s) will be found ineligible. The Screen-out Element for this position is: The Ability To Do The Work Of The Position Without More Than Normal Supervision to include: 1) Maintaining proper temperature for all foods during holding, transport, and reheating; 2) Storing prepared food items under refrigeration; and 3) Rotating stock items to prevent spoilage. Applicants must meet the requirements of the Office of Personnel Management (OPM) Job Qualification Handbook for Trades and Labor Occupations. Additional qualification information can be found at: https://www.opm.gov/policy-data-oversight/classification-qualifications/federal-wage-system-qualifications/#url=List-of-Approved-Job-Elements
You will work with various cooks and adhere to their verbal instructions, directions, and recommendations.
You will weigh, measure, and assemble ingredients for regular and modified menu items.
You will prepare food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.
You will operate, breakdown, and clean food service equipment.