Cook

SummaryThis Cook position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in St. Cloud - Minnesota. The primary purpose of the Cook in this position 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 judgement.QualificationsTo 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: 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.DutiesMajor duties include - but not limited to: Prepares and cooks meals that require little or no processing - such as hot cereals - concentrated or dehydrated soups - sauces - and graviesFollows menus - production sheets - and recipes to proper items in the quantity neededGrills eggs - meat patties - pancakes - French toastbroils meatsmakes cold sandwich fillings and assembles a variety of sandwichesPrepares fresh - canned - and frozen vegetablesbakes frozen potatoes - pre-made cookie dough - and muffin battersPrepares and heats convenience items such as frozen hash browns - fish fillets - and chicken nuggetsPrepares purred foods and adjusts consistency with thickenersWashes - peels - and cuts fruits and vegetablesassembles and mixes salad ingredients and dessert items - including gelatin molds and fruit crispsWeighs - measures - and assembles ingredients for regular and modified dietsOperates a variety of kitchen equipment and follows appropriate safety proceduresFollows sanitary food handling proceduresDisassembles and reassembles equipment for cleaningCleans and sanitizes work areas - and performs deep cleaning tasks when neededOperates dish machinePerforms other related dutiesWork Schedule: 5:00 am - 3:30 pm - 5:30 am - 4:00 pm - or 7:30 am - 6:00 pm - Rotating weekends Position Description Title/PD#: Cook/PD99819S Pre-employment Examination: You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this positionQuestions about physical demands or environmental factors may be addressed at the time of evaluation or examinationPhysical Effort: Subject to continuous standing - walking - frequent bending - reaching - pushing and pullingLifts or moves objects weighing up to 40 lbsunassistedManipulates cumbersome and heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on caster - or operating heavy equipmentManual dexterity needed to safely operate equipment and to handle sharp knives and bladesHand-eye coordination and ability to concentrate and react quickly to serve food and operate equipmentWorking Conditions: Performs work in areas of temperature extremesWork is carried out in kitchen/dish room areas that are often hot - uncomfortable - and noisyEnvironment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete dutiesWorks with other cooks - food service workers - and supervisorsExposed to stems - cooking odors - and noise from equipment and conversationSubject to hazards of cuts - bruises - strains - burns and falls in kitchen equipmentStrong cleaning and sanitizing solutions may be skin and respiratory irritantsPerforms work in patient care settings where there may be exposure to contagious diseaseMay have contact with patients who demonstrate verbally and/or physically aggressive behaviorRequired to wear proper hair covering and clean uniformWear disposable gloves when handling food for service - and proper protective equipment when completing cleaning activities.