Cook

SummaryThis Food Service Worker position is located within the Nutrition & Food Service located at the Perry Point VA Medical Center.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 PREFERRED EXPERIENCE: Prepares a variety of meats - seafood - sauces - gravies - vegetables - etc. - using all methods of dry and moist heat techniques - using simple and difficult standardized recipes to accommodate regular and modified diet menus. Carves vegetables and fruits as garnishes for food platters and dishes. Slices meat items by hand conforming to specific size requirements or weight specifications. Operates specialized equipment to cook food in large quantities and rapidly chill and store the prepared items under refrigeration for long periods of time. Adjusting standardized recipes for the number of portions required and follows cooking techniques to incorporate the minimal cooking concept. Makes necessary adjustments to appropriately heat and serve convenience foods - using staggered cooking techniques to ensure that food is cooked and available in required amounts to maintain smooth and uninterrupted meal service. Has knowledge of quantity cooking techniques - including line cooking. Distributes food to the serving or centralized tray set up area to meet the established meal service schedules. Monitoring the replenishing of food items to provide continuous meal service. Follows projection for cooking foods only in required amounts and keeping over production to a minimum. Recording usage/overage/underage accurately. When food supplies are not sufficient - reports deficit to Supervisor or higher-grade cook. 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: Food Preparation 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 itemsFollows menus - production sheets and recipes to prepare items in the quantity neededCooks hot cereals - concentrated or dehydrated soups - sauces - gravies Grills eggs - hamburgers - meat patties - pancakes - French toastmakes cold sandwich fillings and assembles a variety of sandwichesUses a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grillingSlices meat items by hand confirming to specific size requirements or weight specificationsPrepares fresh - canned - and frozen vegetablesbakes frozen potatoes - pre-made cookie dough - muffin battersPrepares and heats convenience itemsprepares pureed foods and adjusts consistency with thickenersWashes - peels and cuts fruits and vegetables by hand or machineAssembles and mixes salad ingredients and dessert items including gelatin molds and fruit crispsPlans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking timesAttractively presents and garnishes foodMakes a variety of desserts such as cobblers - brownies - cookies and pastriesWashes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads itemsWeighs - measures - assembles ingredients for regular and modified dietsCombines ingredients according to recipes to produce quality food items - minimizing preparation time and food wastePans foods for bulk rethermalization according to recipe guidelines and production guidelinesCovers - dates - and stores leftovers according to established local policies/proceduresOperates a variety of kitchen equipment: oven - combi oven/steamer - grill - slicer - mixer - steam kettles - blender - food processor - scalefollows safety procedures regarding the operation of equipmentGathers test data to assist management in making purchasing and menu pricing decisionsFood Safety/ Sanitation Follows 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 - cartsAchieves certification in food safety such as ServSafe and is able to apply knowledge of food safety - food temperatures - etcOperates dish machinechecks detergent level and water temperature before washing and sanitizing cook's equipmentChecks equipment to make sure it is free of food residue and soapCleans ovens - combi oven/steamer - slicer - mixer - steam kettles - grill dailyCollects trash - sorts and prepares items for recyclingCleans floors - walls - shelves as assignedPerforms deep cleaning tasks such as cleaning walk-in refrigerators and freezersMay operate powered floor cleaning or steam equipment for deep cleaningPrepares food production worksheets from computerized recipe filesFood Storage Receives - rotates and stores perishable and non-perishable items according to service policiesRemoves outdated or damaged goods from stockLabels all food items with contents and dates per labeling guidelinesWeighs - 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 safetyMonitor for signs of pest notifying the appropriate individual as determined by your local policyMaintain accurate food inventoriesProvides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirementsMaintains strict security of all areasWork Schedule: Rotating schedules5:00 am-1:30pm or 11am-7:30pmincluding weekends and holidays days as discussed with supervisorsPosition Description Title/PD#: Cook/PD99818S Physical Requirements: Cooks at this grade level perform work requiring continual standing and walking and frequent stooping - reaching - pushing and pulling and bendingThey frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted - and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with assistance of lifting devices or other workers.