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 (CYS) NA-08 in Silver Spring, Maryland Feel free to browse this and any other job listings and reach out to us with any questions!
Cook (CYS) NA-08 – Silver Spring, Maryland
Army Installation Management Command, Department of the Army
Job ID: 151061Start Date: 09/18/2019End Date: 12/17/2019
Qualification Requirements: -Candidates must indicate the ability to perform the work of Cook, NA-08 without more than normal supervision. -Must have experience demonstrating knowledge of a full range of food preparation techniques needed to:
1. Develop and revise standardized recipes, coordinate cooking in large quantities using complex recipes and varied cooking methods, prepare foods for special/modified diets (i.e., diabetic exchanges, low sodium, food allergies), and instruct lower-level cooks.
2. Must have experience using a variety of commercial food service tools and equipment to include cleaning and sanitation practices.
3. Must have basic math skills needed to modify recipes for large quantities and to determine portion sizes.
4. Must be able to communicate in English both verbally and in writing. Skills and Knowledge: -Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste.
-Knowledge of related procedures to work in large quantities. Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
-Ability to adjust recipes according to the number of servings needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings.
-Employee is skilled in the use of bakery tools and equipment, including powered machines.
-Knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste.
-Skill to provide technical guidance to lower graded personnel.
-Applies knowledge of special and modified diets. Broad knowledge of sanitation regulations and proper food protection procedures.
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