U.S. Army Corps of Engineers Logo
Position Title
Cook
Agency
U.S. Army Corps of Engineers
Announcement Number
CERG258723644971D Opens in new window
Open Period
Thursday, June 26, 2025 to Monday, July 14, 2025
For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.
Eligibilities
1. Do you claim Veterans’ Preference? (limit characters)
Assessment 1
Thank you for your interest in the Cook position with the Department of the Army. We will evaluate your resume and your responses to this assessment 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. (limit characters)
1. From the descriptions below, select the appropriate response based on your level of experience, education, and/or training, that you fully possess and that demonstrates your ability to perform the Cook duties without more than normal supervision.
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Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided. (limit characters)
2. Cleaning and maintaining in sanitary condition, all equipment and work areas.
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3. Sweeping and mopping floors, washing utensils, tables and refrigerators, and cleaning ovens and ranges.
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4. Cleaning equipment after use that will be utilized in food preparation for dining facility customers.
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5. Preparing raw and cooked salads, dressings, gelatin, custards, and other simple desserts.
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6. Preparing and cooking sauces, gravies, soups, stews, casserole dishes, hot cereals, pancakes and french toast.
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7. Cooking hot breads and preparing baked goods such as cakes and pastries.
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8. Preparing coffee, tea and other beverages.
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9. Reviewing menus, work sheets and recipes, and determining type and quantities of items required for number of persons to be served and recipe requirements.
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10. Cutting and trimming to cooking size, and weighing or measuring portions and ingredients for regular or modified diets in accordance with menus, recipes, or other instructions.
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11. Setting up and serving hot foods on cafeteria lines, and portions food for individual servings on trays in accordance with regular or modified diets as indicated by instructions.
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12. Regulating cooking temperatures and steam pressures.
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13. Performing cook duties utilizing ovens and steamers.
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14. Maintaining proper food safety for sanitation standards.
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15. Operating and cleaning tools and equipment (ovens, steamers, foods production and portioning tools, freezers, and refrigerators) used for food preparation.
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16. Preparing food and portioning equipment (knives, slicers, can openers, etc.) for meal service for patients/clients and dining facility customers.
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17. Operating in accordance with safety regulations, various mixers, grinders, steam kettles, electric urns, and other powered and mechanical kitchen equipment used in the preparation and service of food.
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18. Utilizing and storing food in refrigerators and/or freezers appropriately to avoid contamination.
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19. Utilizing equipment and materials safely and efficiently while preparing meals for patients/clients and dining facility customers.
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20. Practicing safety while performing cook duties in hazardous working conditions.
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21. 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. Please take this opportunity to review your responses to ensure their accuracy.
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