Cook

at Veterans Affairs, Veterans Health Administration in Togus, Maine, United States

Summary This position is located in the Nutrition and Food Service at the VA Maine Healthcare System located in Togus, Maine. The person in this position prepares nutritious, high quality meals for service to the Veterans. This position is a full-time position at 40 hours per week. This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until September 30, 2025. Responsibilities The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations. Major duties and responsibilities include: Independently prepares all types of food for regular and modified diets 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 Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets Coordinates the cooking of items prepared by other cooks at one or more work centers Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Slices meat items by hand, confirming to specific size requirements or weight specifications Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Tests and evaluates new food products Develops and modifies standardized recipes Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures Promotion Potential: This position is at the full performance level. Work Schedule: 5