Cook (baker) Leader

About the role

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 lead three or more workers to accomplish cooking, baking, and food preparation work on a substantially full time and continuing basis. The leader is responsible to both perform the work assigned by a supervisor and ensures that subordinates complete assigned work consistent with occupational standards and requirements. In order to qualify, you must meet the quality level of experience requirements described in the Office of Personnel Management (OPM) Qualification Standards Handbook X-118C. 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 Ability To Do The Work Of The Cook (Baker) Leader Without More Than Normal Supervision 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 the full range of methods and techniques pertaining to food preparation principles, development of new or revised recipes, and procedures related to cooking in large quantities; special and modified diets; standard formulas used in yield testing; and food handling and storage practices. 2.) Ability to prepare a full range of baked products found on regular and special diet menus such as bread, rolls, cakes, cookies, biscuits, pastries, puddings, fillings, and icings without more than normal supervision. 3.) 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. 4.) Knowledge of health, safety, and sanitation standards and procedures in order to maintain a safe and clean work environment; including knowledge of food handling safety and sanitation, US Department of Public Health, OSHA regulations and storage practices, and serve safe practices and Skill to overcome practical production problems; evaluate and initiate corrective action; and operate, break down, and clean kitchen tools and specialized equipment. 5.) Ability to use arithmetic computations to determine the quantities needed to prepare the required amounts, multiply ingredients, calculate servings per container, adjust measurements, and revise recipes and Ability to communicate effectively, both orally and in writing; and read and understand menus, recipes, worksheets, food labels, computerized food production sheets, and metric conversion tables. 6.) Ability to effectively lead a team of three or more cooks, bakers, and/or food service workers. PHYSICAL EFFORT: Employee frequently lifts and moves items weighing 50 pounds or more. Work requires continuous bending, stooping, standing or walking, reaching, pushing, and pulling. Employee lifts or moves object weighing up to 40 pounds unassisted and occasionally lifts or move objects weighing over 40 pounds with the assistance of lifting devices or other workers. WORKING CONDITIONS: Employee frequently works in areas that are well lighted but are often hot and noisy. 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. Employee is exposed to steam, fumes, and odors from cooking and to extremes of temperatures when entering and exiting walk-in refrigerators and freezers. 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.

Your Match

How well this role fits your profile.

Company Intel

What employees say

Worked at U.S. Air Force Academy? Share your experience