About the position: This position is Non-appropriated Fund (NAF) and is located at the Chili's Grill and Bar, Yokota AB, Japan. This is a Regular Full-Time Position, 35-40 hours per week. Physical Effort: Frequently lifting objects weighing up to 40 pounds, and occasionally lifting over 40 pounds. Continual standingand walking, and frequent stooping, reaching, pushing and bending.
1.As a working leader, performs the following types of duties: Provides day-to-day advice and guidance to employees for work assignments; relays instructions from the supervisor for work assignments; gets the work started and sets the workspace; demonstrates work methods and provides work-related guidance; ensures that the worksite materials and tools are available; and ensures that employees follow security, safety and housekeeping rules. 2.Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes. 3.Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce complete meals on time and at the proper temperature. 4.Performs other related duties as assigned. III.CONTROLS OVER WORK: Receives assignments from the supervisor's worksheet, standardized recipes, or from general oral orwritten instructions. Supervisor checks work and is available for preparation of special menu items. IV.OTHER SIGNIFICANT FACTS: 1.Skill and Knowledge: Ability to lead three or more workers to accomplish cooking assignments. Knowledge of food preparation principles and characteristics of foods. Knowledge of planning processes to ensure entire meals are prepared and cooked on time .Ability to perform yield testing to determine portion cost and the ability to adjust ingredients in standardized recipes. Knowledge of procedures to order, issue and store food. 2.Physical Effort: Frequently lifting objects weighing up to 40 pounds, and occasionally lifting over 40 pounds. Continual standing and walking, and frequent stooping, reaching, pushing and bending. 3.Working Conditions: Works in hot and noisy kitchens. Exposed to steam, fumes and odors. Danger of falling, burns and cuts. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units.
Some federal jobs allow you to substitute your education for the required experience in order to qualify. This position does not allow for education substitution in order to qualify.
374fss.hro@us.af.mil
Source: USAJOBS.gov — U.S. Federal Government
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