COOK

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 regular and modified diet menus. Responsibilities Independently prepares and cooks all types of meats, poultry, seafood, vegetables, fruits, dessert items, sauces, and gravies for regular and special/modified diet menus. 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. Independently analyzes and corrects production problems, coordinates the cooking process, and performs kitchen management. Develops new and modifies standardized recipes for quantity cooking and tests and evaluates new foodproducts. Uses, maintains, and cleans tools and specialized equipment such as trunnion kettle, chopper, ...