Summary Serves as a Cook Leader in the Kitchen Department of the Hale Koa Hotel. This announcement is open to current Hale Koa Hotel employees only. Responsibilities Serves as working leader of 3 or more employees in accomplishing trades and labor work. The highest level of non-supervisory work led is Cook, NA-7404-08. Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group led). Insures that needed equipment, supplies, and materials are available. Sees to it that there is enough work to keep everyone in work crew busy. Checks work in progress and when finished for compliance with supervisor's instructions on work sequence, procedures, methods, and deadlines. Urges or advises other employees to follow supervisor's instructions and to meet deadlines. Demonstrates proper work methods. Answers workers' questions regarding procedures, policies, and instructions. Obtains needed information or decisions from the supervisor on problems that come up during the work. Provides information to supervisor on status and progress of work, causes of delays, and overall operations. Assures that safety and sanitation rules are followed. Works along with other workers, setting the pace performing non-supervisory work of the same kind as that done by the group led. Uses a full range of quantity cooking and baking procedures from the common or frequently used to the new or complex recipes for catered events in different locations and Mulligan's. Independently prepares all types of meats, poultry, seafood, vegetables, sauces, gravies, and baked goods (including cakes, cookies, pies, buns, biscuits and rolls) by following standardized recipes at different levels of difficulty. On a daily basis, assignments may include preparing a number of menu items for one meal (usually four or more). Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time. Uses special or difficult recipes involving many steps, ingredients, or lengthy preparation time e.g. Creole shrimp, sweet and sour pork, spaghetti sauce. Examines all food for quality and freshness before preparation. Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste. Makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available. Directs and provides technical guidance, as required, to lower graded personnel. Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly. Cleans utensils and equipment after use, observes established safety procedures, and keeps the work area clean and tidy. Responsible for scheduling employees. Takes inventory to determine ordering requirement. Responsible for ordering food. May be assigned the responsibility of mobile sales truck. Ensures food prepared in the truck meet the sanitation regulations and that truck is maintained in a clean and sanitary manner. Performs other related duties as assigned. Requirements Conditions of Employment Qualifications Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position. A qualified candidate must possess the following: Possess in-depth knowledge of food preparation principles, including techniques for developing new recipes or improving existing ones Skilled in planning, coordinating, and timing food preparation to ensure meals are served on schedule without overcooking or waste Experienced in large-scale cooking with a strong understanding of procedures for high-volume food production Able to identify and resolve production issues, evaluate food quality, and take corrective action when necessary Proficient in adjusting recipes based on serving size requirements (e.g., scaling a recipe from 4 lbs of rice for 50 servings to 16 lbs for 200 servings) Skilled in the use of bakery tools and powered kitchen equipment Knowledgeable in identifying freshness and quality of raw and cooked foods using color, texture, temperature, aroma, and taste Provides technical guidance and support to lower-graded kitchen staff Experienced in preparing meals for individuals with special and modified dietary needs Thorough understanding of food safety regulations and proper sanitation procedures Education Additional Information Area of Consideration: This job is open to candidates who live in this commuting area (the Island of Oahu). If determined that area of consideration is to be expanded, all candidates will be considered. If you reside outside of the local commuting area, relocation costs will be at your expense. PCS Costs: Payment of Permanent Change of Station (PCS) costs is not authorized based upon a determination that a PCS move is not in the Government interest. Allowances and Differentials: This job falls under the Federal Wage Schedule (FWS) pay system. FWS employees earn overtime pay for working more than 8 hours in a day or more than 40 hours in a week - whichever gives the employee more benefit. Regular full-time, regular part-time, and regularly scheduled flexible employees may receive Sunday premium pay for working on Sundays. Employees may also be eligible to receive extra pay if the majority of their scheduled hours falls after 3:00 PM. Non-foreign overseas allowances, cost of living (COLA), and differentials will be paid, contingent upon eligibility. Discover Your Path to Success! Before you apply, take a moment to explore our Applicant Information Kit - Your go-to guide for understanding our hiring process and making your application stand out. Inside, you'll find helpful tips, insights, and everything you need to feel confident and prepared. Click here to view the kit or copy and paste this link into your browser: https://publicfileshare.chra.army.mil/Applicants/NAF\_Applicant\_Information\_Kit.pdf Additional Information: Additional referrals from this announcement may occur for up to 90 days after the closing date. Important Information Regarding Access to Certain Federal Facilities: Access to certain federal facilities may require a REAL ID-compliant driver's license/ID (marked with a star) or an Enhanced Driver's License (EDL) from WA, MI, MN, NY, or VT. See https://www.tsa.gov/real-id for details.