Cook

About the role

About the Position: This position is located at Womack Army Medical Center in Central NC. Incumbent will perform a variety of cooking and food service support duties to facilitate food preparation within the medical treatment facility. Operations run 7 days a week. Rotating shifts are 0500-1330 and 1000 to 1830 Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities. Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Non-Appropriated Fund Instrumentality (NAFI) Non-Department of Defense (DoD) Transfer Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Reinstatement Veterans Employment Opportunity Act (VEOA) of 1998 Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook ~ without more than normal supervision. I have the ability to perform common Cook duties. I am skilled in preparing large quantities of menu items; utilizing recipes or other instructions to prepare and cook food; operating a variety of food preparation and cooking equipment and utensils; following prescribed procedures to operate and clean equipment; following safety and sanitation procedures required for food handling work.- Failure to meet this Screen out Element will result in an ineligible rating. Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouses, under Executive Order (E.O.) 13473 Non-Appropriated Fund Instrumentality (NAFI) Non-Department of Defense (DoD) Transfer Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD Military Spouse Preference (MSP) Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Reinstatement Veterans Employment Opportunity Act (VEOA) of 1998 PHYSICAL EFFORT: The work involves prolonged standing and walking, and frequent stooping, bending, reaching, pulling and pushing. The work also involves frequent lifting of heavy objects weighing up to forty pounds; occasionally lifts heavier items with assistance from others. WORKING CONDITIONS: Exposure to extreme temperature changes occurs when entering and exiting refrigeration/freezing units. Injuries such as cuts, bruises, or burns may result from slips on wet floors, touching hot pans, stoves, steamers, ovens, etc., using sharp edged cutting utensils and blades or spills of hot foods, grease or water. The employee is required to wear safety shoes and follow prescribed safety procedures.

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