- Position Title
- Cook
- Agency
- Forest Service
- Announcement Number
- 23-JCOCR-EAST-WG740406-DP Opens in new window
- Open Period
- Monday, February 6, 2023 to Monday, February 5, 2024
For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.
Eligibilities
1.
Do you claim Veterans’ Preference?
2.
Are you a current USDA employee who meets the definition of a "surplus" or "displaced" employee, in which received official notice that your job is no longer needed or that you will lose your job by Reduction-in-Force (RIF)? If yes, confirm:
• you are located in the same local commuting area as the vacancy; AND,
• you are applying to a position that is at or below the grade level of the position from which you will be separated; AND,
• you are applying to a position that does not have greater promotion potential than the position from which you will be separated; AND,
• your last performance rating of record is at least fully successful or the equivalent.
For more information, review the USAJOBS Help Center.
• you are located in the same local commuting area as the vacancy; AND,
• you are applying to a position that is at or below the grade level of the position from which you will be separated; AND,
• you are applying to a position that does not have greater promotion potential than the position from which you will be separated; AND,
• your last performance rating of record is at least fully successful or the equivalent.
For more information, review the USAJOBS Help Center.
3.
Are you a current or former federal employee displaced from a position in a Federal agency other than USDA? If yes, confirm:
• you are located in the same local commuting area as the vacancy; AND,
• you are applying to a position that is at or below the grade level of the position from which you were or will be separated; AND,
• you are applying to a position that does not have greater promotion potential than the position from which you were or will be separated; AND,
• your last performance rating of record is at least fully successful or the equivalent.
For more information, review the USAJOBS Help Center.
• you are located in the same local commuting area as the vacancy; AND,
• you are applying to a position that is at or below the grade level of the position from which you were or will be separated; AND,
• you are applying to a position that does not have greater promotion potential than the position from which you were or will be separated; AND,
• your last performance rating of record is at least fully successful or the equivalent.
For more information, review the USAJOBS Help Center.
4.
Have you registered for reemployment consideration AND meet one of the below:
• Are you a current or former competitive service USDA employee who will be or was separated by Reduction-In-Force (RIF) and received a rating of satisfactory or above as your last annual performance rating?
OR
• Are you a former USDA competitive service employee who separated due to a compensable injury or disability?
• Are you a current or former competitive service USDA employee who will be or was separated by Reduction-In-Force (RIF) and received a rating of satisfactory or above as your last annual performance rating?
OR
• Are you a former USDA competitive service employee who separated due to a compensable injury or disability?
Preferences
1.
Select the location(s) you want to be considered for. You must choose at least one location.
Conditions of Employment
1.
Do you understand that this is a testing designated position which requires a negative test result for illegal drug use prior to appointment and randomly thereafter?
2.
Do you understand that this position requires the incumbent to obtain the appropriate State Food Handlers Certification(s) within 90 days of appointment? Employee must obtain and maintain required State Food Handlers Certification(s). Failure to do so, may be subject to termination from this position.
Assessment 1
For each task, choose the statement that best describes your experience and/or training. Make sure your responses are supported in your resume. We will evaluate your resume and your response to this Occupational Questionnaire to determine if you are among the best qualified for this position. Your responses are subject to verification. Please review your responses for accuracy before you submit this questionnaire.
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
1.
Prepared/cook a variety of hot and/or cold foods for groups of individuals that vary in size.
2.
Prepare and cook meats, fish, poultry, desserts and sauces using standard cooking techniques.
3.
Prepare cold food platters.
4.
Calculate the amount of food needed and adjusted recipes for the number of servings required.
5.
Produce complete meals on time and served it at the proper temperature.
6.
Clear, clean and sanitize food preparation areas/equipment to ensure health code requirements were met.
7.
Follow food handling and sanitation requirements/directives to ensure food was properly handled and stored.
8.
Instruct others in the methods used for proper handling and storage of food.
9.
Prepare and cook a variety of menu items including regular and special diet entrees and dessert items.
10.
Roast, broil, bake, fry, boil, steam and stew meats, fish, and poultry.
11.
Prepare soups, stocks, broths, gravies, sauces, and puddings from scratch.
12.
Plan and prepare entire meals which require coordinating the cooking of several items with different cooking times and characteristics.
13.
Cook food in large quantities, following written instructions (e.g., recipes, menus, cook's worksheets, etc.).
14.
Modify the amount and proportions of ingredients used in recipes to accommodate the number of servings required.
15.
Adjust standardized recipes to allow for differences in the type of cooking equipment specified in the recipe and the equipment available.
16.
Instruct other workers in the proper handling and storage of food.
17.
Operate a variety of specialized food preparation utensils and equipment (e.g., cook tanks, agitating kettles, pump fill stations, tipper ties, blast chillers, vacuum packers, cutting knives, etc.), to prepare/cook food.
18.
Select the appropriate utensil/piece of equipment to use, making adjustments/substitutions when needed.
19.
Clean and sanitize utensils and equipment after use in accordance with established regulations.
20.
Utilize cooking ingredients to prepare/cook food.
21.
Determine the types of ingredients to use for menus.
22.
Ensure ingredients were delivered in their proper state (fresh, frozen, cold, dry, etc.).
23.
Ensure all dated ingredients were properly stored and rotated to prevent spoilage and use prior to expiration date.
24.
Determine that cooking was complete by the foods' appearance, consistency, texture and temperature.
25.
Operate food preparation utensils and equipment where hand/foot and body coordination are critical to their safe operation.
26.
Use safe work practices in reducing or eliminating hazards (e.g., cuts, shocks, burns, etc.) in the food preparation and/or work area.
27.
Observe safety rules to avoid injuring self and/or coworkers.
28.
Please select the statement(s) that reflect your educational achievement(s). Transcripts, certificates, or other appropriate documentation must be included with this application to verify GPA, coursework, degree, and/or completion of trade or vocational school program.
29.
Your responses to the Announcement and Assessment Questionnaires, along with your resume and all supporting documentation are subject to evaluation and verification to ensure accuracy. Submitting false information or attempts to falsify information may be grounds for disqualifying you or for terminating you after you have been hired. Please take this opportunity to review your responses to ensure their accuracy.