Cook

SummaryThis 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 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.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: 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.DutiesDuties include but are not limited to: Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processingFollows menus - production sheets and recipes to prepare items in the quantity neededPerforms full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals - concentrated or dehydrated soups - sauces - and graviesWashes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads itemsWeighs - measures - assembles ingredients for regular and modified dietsCombines ingredients according to precisely written recipes to produce quality food items - minimizing preparation time and food wasteOperates a variety of kitchen equipment: oven - combi oven/steamer - grill - slicer - mixer - steam kettles - blender - food processor - scalefollows safety procedures regarding the operation of equipmentFollows sanitary food handling procedurescovers - labels and dates food itemsutilize or discard ingredients by expiration dateDisassembles and assembles component parts and accessories for cleaningCleans - stores and maintains all kitchen utensils - equipment and work areas practicing a \"clean as you go\" conceptCleans and sanitizes assigned work areas: worktables - sinks - blast chillers - racks - cartsRotates and stores perishable and non-perishable items according to service policiesRemoves outdated or damaged goods from stockWeighs - measures - and assembles ingredients accurately and according to standardized recipes or requisitionsMonitor and maintain proper spacing of food products from floor - ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safetyPerforms other related duties as assignedWork Schedule: Monday - Friday - 7:00am - 3:30pm Position Description Title/PD#: Cook/PD99819S Physical Requirements: Is subject to continuous standing - walking - frequent bending - reaching - pushing - and pullingLifts or moves objects weighing up to 40 lbsunassisted and occasionally lifts or moves objects weighing more than 40 lbswith assistance of a lifting device or other workersManipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipmentPossesses manual dexterity to operate equipment and to handle sharp knives and blades safelyUtilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipmentWorking Conditions: Performs work in areas of extremes of temperatureWork 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 supervisors.