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This 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.
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) 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.
Duties
Duties 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 processing
Follows menus - production sheets and recipes to prepare items in the quantity needed
Performs 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 gravies
follows safety procedures regarding the operation of equipment
Follows sanitary food handling procedures
covers - labels and dates food items
utilize or discard ingredients by expiration date
Disassembles and assembles component parts and accessories for cleaning
Cleans - stores and maintains all kitchen utensils - equipment and work areas practicing a \"clean as you go\" concept
Cleans and sanitizes assigned work areas: worktables - sinks - blast chillers - racks - carts
Rotates and stores perishable and non-perishable items according to service policies
Removes outdated or damaged goods from stock
Weighs - measures - and assembles ingredients accurately and according to standardized recipes or requisitions
Monitor and maintain proper spacing of food products from floor - ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety
Performs other related duties as assigned
Work 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 pulling
Lifts or moves objects weighing up to 40 lbs
unassisted and occasionally lifts or moves objects weighing more than 40 lbs
with assistance of a lifting device or other workers
Manipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipment
Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely
Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment
Working Conditions: Performs work in areas of extremes of temperature
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.
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.