Cook NA-06 Job in Fort Lee, Virginia – Department of the Army



The United States government is a massive employer, and is always looking for qualified candidates to fill a wide variety of open employment positions in locations across the country. Below you’ll find a Qualification Summary for an active, open job listing from the Department of the Army. The opening is for a Cook NA-06 in Fort Lee, Virginia Feel free to browse this and any other job listings and reach out to us with any questions!

Cook NA-06 – Fort Lee, Virginia
Army Installation Management Command, Department of the Army
Job ID: 106364
Start Date: 06/05/2019
End Date: 06/30/2019

Qualification Summary
A minimum of 6 months of work experience directly 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. Skill and Knowledge: Basic knowledge of food preparation principles and practical understanding of the physical processes that occur in cooking. Knowledge of proper cooking temperatures and preparation methods for a variety of foods. Ability to schedule and coordinate preparation of a number of different foods in order to ensure that they are ready for service at the appropriate mealtime. Knowledge of food borne illnesses, food safety, and proper storage methods for hot and cold food items in order to prevent loss or illness due to spoilage. Ability to follow written and verbal instructions, particularly standard recipes, and detailed cooking instructions. Skill in operating and cleaning a wide variety of food service equipment, including special equipment for the preparation of large volume items. Skill in carving, preparing garnishes, and assembling attractive platters, salads, and other food presentations. Responsibility: Assignments are received orally or in writing from a higher graded cook or supervisor. Employee plans, coordinates, and times assignments to assure that food items are prepared at correct temperature and on time. Assists in training lower grade cooks or kitchen help and provide advice on how to improve their work methods. Employee is responsible for the safe use and care of kitchen equipment, for personnel and environmental safety, and for personal hygiene. Work is evaluated in process and upon completion by the supervisor or higher-grade cook in terms of timeliness, quality, flavor, and appearance of prepared foods and conformance to sanitation and safety standards. Physical Effort: Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. Working Conditions: Work is performed in kitchen areas, which are well lighted but are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor. Subject to burns, cuts, and slipping on wet floors. Evaluation Statement:
Determination of Title and Series: The position involves duties characteristic of cooks and is titled and coded accordingly as Cook, NA-7404. This standard covers non-supervisory work involved in the preparation of regular or special diet menu or food items. Determination of Grade: The position was evaluated at grade six because the factors for Cook match the 06 grade description in the 7404 standard. In contrast, Grade 4 workers perform a full-range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers, pizza, and fresh or canned vegetables. They prepare all forms of hot cereals; broil meats; prepare and cook concentrated or dehydrated soups, sauces, and gravies; and make cold sandwich fillings. Grade 6 workers perform at a higher level of skill and knowledge since they prepare and cook a variety of menu items or an entire meal involving the use of different preparation methods, attention to time, and particular use of ingredients. The assignments and guidance they receive are more specific than that for the grade 8 cook. Grade 6 cooks receive their assignments orally or in writing from their immediate supervisor or higher graded cook in the form of a cook’s worksheet, menus, standardized recipes, meal schedules, and special work orders. In contrast, grade 8 cooks, utilizing a thorough knowledge of a full range of food preparation principles independently prepare all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies, under the general instructions of an immediate supervisor. They are responsible for analyzing and coordinating production problems independently, and coordinating the cooking process for food items.

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