Summary

This position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook - WG-6 - is to prepare nutritious - high-quality meals for service to the Veterans. The position has a sequence of steps that require attention to work operations - sanitation and safety; work assignments may require knowledge and judgment.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required - but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge - skills - and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element - which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work Practices Experience refers to paid and unpaid experience - including volunteer work done through National Service programs (e.g. - Peace Corps - AmeriCorps) and other organizations (e.g. - professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies - knowledge - and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience - including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment.

Duties

• Major duties and responsibilities include (but are not limited to): Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein -gluten free - etc.) entrees and dessert items
• Follows menus - production sheets and recipes to prepare items in the quantity needed
• Cooks hot cereals - concentrated or dehydrated soups - sauces - gravies
• Uses a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling
• Prepares fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - muffin batters
• Washes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads items
• Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Combines ingredients according to recipes to produce quality food items - minimizing preparation time and food waste
• Weighs - measures - assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment: oven - combi oven/steamer - grill - slicer - mixer - steam kettles - blender - food processor - scale
• follows safety procedures regarding the operation of equipment
• Follows sanitary food handling procedures
• covers - labels and dates food items
• utilize or discard ingredients by expiration date
• Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers
• Receives - rotates and stores perishable and non-perishable items according to service policies
• Removes outdated or damaged goods from stock
• Monitor and maintain proper spacing of food products from floor - ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety
• Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements
• Work Schedule: 5:30am - 2:00pm CST - Monday through Friday - inlcuding holidays
• Work Schedule is subject to change based on agency need
• Position Description Title/PD#: Cook/PD99818-S Physical Requirements: Subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• Lifts or moves objects weighing up to 40 lbs
• unassisted
• Manipulates cumbersome and heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on caster - or operating heavy equipment
• Manual dexterity needed to safely operate equipment and to handle sharp knives and blades
• Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.