This position requires a qualified candidate to possess the skill to plan, coordinate, and time sequence steps needed to prepare food on time without overcooking or waste. Applicants must have the ability to adjust recipes for the required servings and recognize the characteristics of food to determine freshness. Candidates should be able to judge food by color, consistency, temperature, odor, and taste.

Demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting is required. A minimum of one year of leader/supervisory experience is necessary. Candidates must possess basic reading, writing, and math skills to read and interpret complex recipes and compute changes required to increase or decrease the number of portions.

As a condition of employment, the employee must be able to obtain a Health card prior to the first day of work. Afterwards, they must successfully pass a Food Handlers Sanitation course, which will need to be updated and maintained annually.

Executive Order 12564 requires a Federal workplace free of illegal drugs. All Federal employees are required to remain drug-free throughout their employment. The use of illegal drugs will not be tolerated and can result in penalties up to and including removal from Federal Service.

Some positions may have special requirements. Selection may be tentative pending the completion of these requirements. Applicants may be required to submit proof of education, participate in medical screening, drug testing, etc. All selections are contingent upon satisfactory employment reference checks. Employment is subject to successful National Agency Background Check. Occupants of this position must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.

• Salary is dependent on experience and/or education.
• Must obtain a Health card prior to the first day of work.
• Successful completion of a Food Handlers Sanitation course, updated annually.

• Skill to plan, coordinate, and time sequence food preparation.
• Ability to adjust recipes for required servings.
• Experience in recognizing food characteristics and freshness.
• Demonstrated experience in preparing large quantities of food in an industrial or restaurant setting.
• Minimum one year of leader/supervisory experience.
• Basic reading, writing, and math skills.