Cook Leader, NL-06/RFT (LT)

It is the applicant's responsibility to read all sections and associated links in this announcement. Leads 3+ cooks in preparing varied menu items, ensuring quality, safety, and timely meal service. Assigns tasks, monitors progress, and demonstrates proper methods. Prepares foods using multiple techniques, maintains equipment and sanitation standards, and ensures that food temperatures are maintained properly. Works under supervision, coordinating daily operations and training staff.

Qualifications

RESUMES MUST BE TWO PAGES (OR LESS). QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME. GOVERNMENT POSITIONS MUST INCLUDE PAY PLAN, SERIES, GRADE, TO AND FROM DATES, AND GOVERNMENT AGENCY/DEPARTMENT. Must include at least one year of experience performing duties at a level which equipped the applicant with the particular knowledge, skills, and abilities needed to perform successfully in the position. QUALIFICATION REQUIREMENTS: Applicant must have one year of post-high-school experience in the hospitality industry or one year of post-high-school education. Ability to do the work of the position under normal supervision. Demonstrated work experience directly related to the duties to be performed. Possess the ability to lead employees engaged in cooking duties. Highly preferred applicants will possess a culinary degree from an accredited school. All Qualified applicants will be rated against the highly qualifying criteria by a rating panel for evaluation of the quality and extent of your total accomplishments, experience and education. Those applicants determined to be highly qualified will be referred to the hiring official for consideration. The highly qualified candidates may undergo an interview and reference checks. All answers to the Highly Qualifying Criteria must be demonstrated in your resume to get credit.