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This position is located in the Nutrition and Food Service at the San Francisco Veterans Affairs Health Care System. The person in this position prepares nutritious - high quality meals for service to the Veterans.
Qualifications
To 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) Lead or Supervise Materials Technical Practices Use and Maintain Tools and Equipment 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. Physical Effort: 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. Working Conditions: Performs work in areas of temperature extremes. 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. Exposed to stems - cooking odors - and noise from equipment and conversation. Subject to hazards of cuts - bruises - strains - burns and falls in kitchen equipment.
Duties
Major duties and responsibilities included - but are not limited to: 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 items
Follows menus - production sheets and recipes to prepare items in the quantity needed
Cooks hot cereals - concentrated or dehydrated soups - sauces - gravies
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 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 crisps
Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
Attractively presents and garnishes food
Makes a variety of desserts such as cobblers - brownies - cookies and pastries
follows safety procedures regarding the operation of equipment
Gathers test data to assist management in making purchasing and menu pricing decisions
Performs other duties as assigned
Work Schedule: Varies - as determined by service needs Compressed/Flexible Schedule: Not Authorized Position Description Title/PD-PD99818S Relocation/Recruitment Incentives: Not authorized Telework/Virtual/Remote Work: Not Authorized Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized
Pay: Competitive salary and regular salary increases
The Veterans Health Administration (VHA) is the largest integrated health care system in the United States, providing care at 1,321 health care facilities, including 172 VA Medical Centers and 1,138 outpatient sites of care of varying complexity (VHA outpatient clinics) to over 9 million Veterans enrolled in the VA health care program. VHA Medical Centers provide a wide range of services including traditional hospital-based services such as surgery, critical care, mental health, orthopedics, pharmacy, radiology and physical therapy. In addition, most of our medical centers offer additional medical and surgical specialty services including audiology & speech pathology, dermatology, dental, geriatrics, neurology, oncology, podiatry, prosthetics, urology, and vision care. Some medical centers also offer advanced services such as organ transplants and plastic surgery.