Cook

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 - is to independently prepare nutritious - high quality meals for service to the Veterans.

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. RESUME REQUIREMENTS - Your resume must include the following information for each job listed: Job Title (for each position) Description of duties (be as detailed as possible) Month and year start/end dates (e.g. June 2018 to April 2020) of employment Full-time or part-time status OR average hours worked per week 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. Physical Requirements Is subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of extremes of temperature. Work is carried out in kitchen/dish room areas that are often hot - uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks - food service workers and supervisors. Is exposed to steam - cooking odors - and noise from equipment and conversation. Is subject to hazards of cuts - bruises - strains - burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities. 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.

• Independently prepares all types of food for regular and modified diets
• Incumbent prepares - cooks - seasons - and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers
• Prepares menu items using special or difficult recipes that require numerous interrelated steps - many ingredients - and lengthy preparation time
• The incumbent prepares a variety of menu items using several different and complex methods of preparation such as cook/chill and cook/serve
• Follows menus - production sheets and recipes to prepare items in the quantity needed
• Calculate and determine serving portions from quantities of food issued to include meats - poultry - seafood - vegetables - fruits - sauces - and gravies for regular and modified diets
• Prepare or coordinate the preparation of entire meals and prepare - season - and determine serving portion food for all meals by following standardized - special - or difficult recipes
• Coordinates cooking of several items with different cooking times and characteristics
• Prepares complex recipes with multiple steps and lengthy preparation times
• Cooking techniques (such as sous vide - and combi-oven) may be employed
• Coordinates the cooking of items prepared by other cooks at one or more work centers
• May lead lower-graded engaged in a variety of standard cooking operations simultaneously at one or more work centers
• Attractively present and garnishes food
• Cooks hot meals concentrated or dehydrated soups - sauces - gravies
• Grills eggs - hamburgers - meat patties - pancakes - and French toast
• makes cold sandwich fillings and assembles a variety of sandwiches
• Broils - roasts - bakes - fries - boils - steam - braises - meats - fish and poultry
• Slices meat items by hand confirming to specific size requirements or weight specifications
• Prepare fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - muffin batters
• Prepares and heats convenience items
• prepares pureed foods and adjusts consistency with thickeners
• Washes - peels - and cuts fruits and vegetables by hand or machine
• Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crips
• Bakes basic desserts - i.e
• cobblers - brownies - cookies and simple pastries
• Washes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads items
• Weighs - measures - assembles ingredients for regular and modified diets
• Combines ingredients according to recipes to produce quality food items - minimizing preparation time and food waste
• Pans foods for bulk re-thermalization according to recipe guidelines and production guidelines
• Covers - dates and stores leftovers according to established local policies/procedures
• 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
• Gathers test data to assist management in making purchasing and menu pricing decisions
• Test and evaluate new food products and develop and modify standardized recipes including detailed equipment lists
• Approved Job Elements: Ability to do the work of the position without more than normal supervision Ability to inspect Ability to instruct - Ability to provide production support service Ability to lead or supervise Work practices (including keeping things neat - clean and in order) Technical Practices (theoretical - precise - artistic) Ability to interpret instructions - specifications - etc
• (other than blueprints) Ability to use and maintain tools and equipment Knowledge of materials Dexterity and safety Work Schedule: Various Position Description Title/PD#: Cook/PD99817S 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.