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Expired Job

Department Of Defense Travis Air Force Base , CA 94535

Posted 3 months ago

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HelpDuties Summary

Click on "Learn more about this agency" button below to view Eligibilities being considered and other IMPORTANT information.

The primary purpose of this position is to prepare and cook a wide variety of foods in large quantities for standardized menus.

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  • Independently prepares and cooks all types of meats, poultry, seafood, vegetables, fruits, dessert items, sauces, and gravies for regular, standardized menus.

  • Plans and coordinates the preparation of entire meals involving quantity food production where number of items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps.

  • Develops new and modifies standardized recipes for quantity cooking and tests and evaluates new food products. Makes modifications to recipes for ingredient quantities, the number of servings, and the size of the equipment available.

  • Adjusts measurements and revises recipes to improve taste, texture, and appearance. Changes quantities for large scale food preparation.

  • Assists and guides lower grade civilian/military cooks in the planning and coordination of work at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

  • Provides instruction on food production principles and techniques on sanitation and safety practices and procedures on core cooking functions. May serve as job skills certifier for food.

  • Uses, maintains, and cleans tools and specialized equipment, such as steam kettle, meat slicer, and meat tenderizer. Washes dishes, glasses, and flatware. Cleans equipment, storage areas, floors, work tables, and walk-in refrigerators

  • Utilizes health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and clean work environment. Uses and assures proper fit of safety equipment and clothing.

Travel Required

Not required

Supervisory status


Promotion Potential

  • Job family (Series)
    7404 Cooking

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  • Cooks

  • Requirements

HelpRequirements Conditions of Employment

  • U.S. Citizenship Required

  • Males must be registered for Selective Service, see

  • This posn is subject to provisions of the DoD Priority Placement Program

  • Shift work may be required

  • Disclosure of Political Appointments

  • Required to use/wear safety shoes and cook's uniform.

  • Required to possess Food Handler's License or meet health screening requirements; a high standard of personal cleanliness is required.

  • May be required to attend Quality improvement Training and to participate in section Quality Improvement Teams and collection efforts.

  • Required to maintain all HACCP and current food code guidelines.


QUALIFICATIONS: Applicants will be rated in accordance with the OPM Qualification Standard Handbook X-118C for the WG-7400 Food Preparation And Serving Family. Although a specific length of time and experience is not required for most blue-collar positions, you must meet any screen-out element listed, and 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 the quality of experience, not necessarily the length of time.

The screen out element for this position is at least one year specialized experience at the next lower grade or equivalent preparing and cooking a wide variety of foods in large quantities for regular and modified diet menus.

JOB ELEMENTS: Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas:
1.Knowledge of full range of methods and techniques pertaining to food preparation principles and procedures related to cooking in large quantities.
2.Knowledge of standard formulas used in yield testing.
3.Knowledge of food handling and storage practices.
4.Knowledge of health. safety, and sanitation standards and procedures in order to maintain a safe and clean work environment.
5.Knowledge of importance of flavorings such as vanilla, herbs, and spices and special rules applying to seasonings when modifying and extending recipes for large quantities of food.
6.Skill to overcome practical production problems, evaluate, and initiate corrective action.
7.Skill in operating, breaking down, and cleaning kitchen tools and specialized equipment.
8.Skill and ability in arithmetic computations to determine the quantities needed to prepare the required amounts, multiply ingredients, calculate servings per container, adjust measurements, and revise recipes.
9.Ability to communicate effectively; and read and understand menus, recipes, worksheets, food labels, computerized food production sheets, and metric conversion tables.

PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social). Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment.You will receive credit for all qualifying experience, including volunteer experience.


Physical Effort: Employee frequently lifts and moves items weighing up to 40 pounds unassisted and occasionally lifts or moves objects weighing over 40 pounds with assistance. Work requires continual standing and walking, and frequent stooping, bending, reaching, pushing, and pulling.

Working Environment: Frequently works in areas that are well lit, but are often hot and noisy. Subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. Concrete and tile floors are tiring to walk on and freshly scrubbed floors present danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from use of powered equipment. Exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering and exiting walk-in refrigerators and freezers.


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Expired Job

Department Of Defense