7400 Food Preparation And Serving Federal Government Jobs

g bowls or pots. Separates food waste and trash from dishes, glasses, and silverware. Loads and operates dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans exhaust vents, hoods, windows, ceilings, and walls. Cleans and sanitizes trash cans; disposes of trash. Unloads and stores food from delivery trucks. Cleans fryers thoroughly and replenishes with clean oil. Performs all other duties as assigned.Who May Apply: Click here for more information. • MUST BE 21 YEARS OLD. NAF APPLICATION FOR EMPLOYMENT MAY BE DOWNLOADED AT: http://www.usarak.army.mil/framwr/NAFEmployment.htm PRIOR SERVICE MILITARY MEMBERS MUST SUBMIT A COPY OF THEIR DD214 PAGE 4 WITH APPLICATION. All sources.KEY REQUIREMENTS:U.S. CitizenAdditional Duty Location Info:1 vacancy - AK - Ft. WainwrightPerforms a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area

OB SUMMARY:Challenge Yourself - Be an Army Civilian - Go Army! Civilian employees serve a vital role in supporting the Army mission. They provide the skills that are not readily available in the military, but crucial to support military operations. The Army integrates the talents and skills of its military and civilian members to form a Total Army.Organization(s): CHENA BEND GOLF COURSE/ FT. WAINWRIGHT, AK. About the Position: Scrapes, soaks, scours, and scrubs heavy cooking utensils such as mixing bowls or pots. Separates food waste and trash from dishes, glasses, and silverware. Loads and operates dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans exhaust vents, hoods, windows, ceilings, and walls. Cleans and sanitizes trash cans; disposes of trash. Unloads and stores food from delivery trucks. Cleans fryers thoroughly and replenishes with clean oil. Performs all other duties as assigned.Who May Apply:

ith the assistance of a higher-grade cook or supervisor, prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare items such as soups, stews, casseroles, gravies, sauces, hot cereals, syrups, meatloaf, meatballs, hamburgers, and croquettes. Adjusts recipes for larger or smaller quantities. Roasts a variety of meats such as beef, pork, veal, lamb, fish, and poultry. Grills and deep fries foods. Broils and steams foods. Slices meat by hand and by mechanical means, to specific requirements. Apportions foods for family style servings as well as for plate service. Prepares vegetables and cold food platters. Make a variety of salads and salad dressings. Make sandwiches. Prepares eggs in a variety of ways, French toast, pancakes, and crepes. Makes coffee, tea, and fruit drinks. Follows health and safety precautions to ensure safe preparation and storage of food items. QUALIFICATIONS REQUIRED:Work involves continual standing and walking, frequent stoo

TAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced Federal competitive service employees with selection priority over other candidates for competitive service vacancies. To be qualified you must submit appropriate documentation and be found well-qualified (have a final rating of 90 or more before any Veterans preference points) for this vacancy. Information about ICTAP and CTAP eligibility is on OPM's Career Transition Resources website at http://www.opm.gov/ctap/index.asp. Receiving Service Credit for Earning Annual (Vacation) Leave:  Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee.  VA may offer newly-appointed Federal employees credit for their job-related non-federal experience or active duty uniformed military service.  This credited service can be used in determining the rate at which they earn annual leave.HOW TO APPLY:To apply for this pos

ental information as follows: Mail: If you mail your supplemental information, please send it to the following address: PVAHCS, ATTN: Human Resources Management Service (05), 650 E. Indian School Road, Phoenix, AZ, 85012-1892.  Hand Delivered: If supplemental information is hand delivered in person, they can be delivered to: PVAHCS, ATTN: Human Resources Management Service (05), 4001 N 3rd Street, Third Floor, Suite 310.  Please note that if you do not currently have building access and are hand-delivering your application, office hours are 8:00 a.m. to 4:30 p.m.  Fax: Faxed information should be sent to 602-222-6554. Applicants are responsible for ensuring that application materials transmit successfully.  Announcement Number and name must be included at the top of each page of your application materials.   Email: Supplemental information should be sent as email attachments to: vhaphojobs@va.gov.  The Announcement Number must be included in the subject line of the email. Re

t menu banquets or taking individual orders. This position is basically waiter work, with fewer procedure requirements than those involved in positions in restaurant, cafe or bar operations. Involved in setting up and breaking down banquet settings and replenishing beverages. Performs other duties as assigned.QUALIFICATIONS REQUIRED:Must meet the state/local age requirement for the serving of alcoholic beverages. No prior training or work experience required. Applicants must be able to follow simple oral and/or written instructions. Applicant must be physically able to stand, stoop, bend, walk and do moderate lifting (seldom more than 40 pounds) for long periods of time.HOW YOU WILL BE EVALUATED:Applications will be evaluated for basic qualifications requirements and for the skills needed to perform the duties of the position, as described in this vacancy announcement and identified by the Selecting Official for the position. BENEFITS:NAF Flex employees are not entitled to leave or be

olic at the time of appointment; 2. Be able to lift and carry weights up to 40 pounds; 3. Possess math skills necessary to calculate patron bills and take inventory; 4. Skill in mixing and serving alcoholic and nonalcoholic beverages; 5. Ability to monitor and direct the work of other bar staff.Regularly lifts and carries items weighing up to 20 pounds. Occasionally lift and carry items weighing up to 40 pounds. Stands for prolonged periods.HOW YOU WILL BE EVALUATED:Applications will be evaluated for basic qualifications requirements and for the skills needed to perform the duties of the position, as described in this vacancy announcement and identified by the Selecting Official for the position. BENEFITS:NAF Flex employees are not entitled to leave or benefits. OTHER INFORMATION:Appointment is subject to all required background checks to include a National Agency Check and all required background checks IAW AR 215-3. The Department of the Army provides reasonable accommodations to app

llow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures. Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. HOW YOU WILL BE EVALUATED:Applications will be evaluated for basic qualifications requirements and for the skills needed to perform the duties of the position, as described in this vacancy announcement and identified by the Selecting Official for the position. BENEFITS:NAF Flex employees are not entitled to leave or benefits. OTHER INFORMATION:Appointment is subject to all required background checks to include a National Agency Check and all

ation Info:1 vacancy - New Cumberland, PAPerforms a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to

.Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food.  Ensures that foods are stored at the correct temperatures to prevent bacteria growth. Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is respo

clean in accordance with standard sanitation requirements. Maintains personal hygiene.Performs other duties as assigned.Assignments are received orally or in writing from a higher graded cook or supervisor. Employee plans, coordinates, and times assignments to assure that food items are prepared at correct temperature and on time. Assists in training lower grade cooks or kitchen help and provide advice on how to improve their work methods. Employee is responsible for the safe use and care of kitchen equipment, for personnel and environmental safety, and for personal hygiene. Work is evaluated in process and upon completion by the supervisor or higher- grade cook in terms of timeliness, quality, flavor, and appearance of prepared foods and conformance to sanitation and safety standards. QUALIFICATIONS REQUIRED:Basic knowledge of food preparation principles and practical understanding of the physical processes that occur in cooking. Knowledge of proper cooking temperatures and preparatio

e submitted at time of applicationMale applicants born after December 31, 1959 must complete a Pre-Employment Certification Statement for Selective Service Registration. Direct Deposit of Pay is Required. You must include the announcement number on your application. Applicants claiming veteran's priority consideration must clearly show an entitlement to such preference on the resume/supplemental data submitted. Failure to provide all of the required information as stated in the vacancy announcement may result in an ineligible rating or may affect the overall rating.HOW TO APPLY:Applications will be processed as they are received.  Referral lists will be generated using available applications as positions become available.Applications will be accepted by Postal Mail and by Fax.You must submit a NAF Application (DA 3433 and DA3433-1) to be considered.  The application can be found at the following links (both forms are required - 4 pages total).  INCOMPLETE APPLICATIONS WILL BE RETURN

ll maintain all work areas in sanitary and orderly condition and assure that safety and housekeeping rules are followed. You will be responsible to collect money, ring sales on register and make proper change. You will provide information to the supervisor on status and progress of work, causes of delays and overall work operations and problems. QUALIFICATIONS REQUIRED:Click on link below to view qualification standard. Trades and LaborYour resume must show that you possess: (1) Skill in use of food handling techniques; and (2) Knowledge of sanitation and safety requirements common to food service work. You must be able to follow recipes and combine ingredients for salads and other uncooked dishes. Applicants who claim veterans preference must submit their DD 214. The experience described in your resume will be evaluated as related to the qualifications, knowledge, skills and abilities required for this job.Ability to do the work of the position under normal supervision. Must be able