Summary

This position is located in the Nutrition and Food Service at the Richard L Roudebush 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 - WG-4 - is to prepare 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: Possess the ability to perform as a Cook without more than normal supervision. 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 not limited to: Food Preparation 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
• Grills eggs - hamburgers - meat patties - pancakes - French toast
• broils meats
• makes cold sandwich fillings and assembles a variety of sandwiches
• Prepares fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - muffin batters
• Prepares and heats convenience items such as frozen hash browns - fish fillets - and chicken nuggets
• 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
• Washes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads items
• Food Safety/Sanitation 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
• Achieves certification in ServSafe and can apply knowledge of food safety - food temperatures - etc
• Operates dish machine
• checks detergent level and water temperature before washing and sanitizing cook's equipment
• Checks equipment to make sure it is free of food residue and soap
• Food Storage Rotates and stores perishable and non-perishable items according to service policies
• Removes outdated or damaged goods from stock
• Labels all food items with contents and dates per labeling guidelines
• 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
• Monitor for signs of pest notifying the appropriate individual as determined by your local policy
• Maintain accurate food inventories
• Maintains strict security of all areas
• Work Schedule: 5 am - 1:30 pm - rotating weekends & holidays Pay: Competitive salary and regular salary increases
• Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave - 13 days of sick leave - 11 paid Federal holidays per year) Parental Leave: After 12 months of employment - up to 12 weeks of paid parental leave in connection with the birth - adoption - or foster care placement of a child
• Child Care Subsidy: After 60 days of employment - full time employees with a total family income below $144 -000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66
• Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement) 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.