Cook

Overview 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 independently 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 to perform the work. Evidence demonstrating knowledge, skills, and ability must be supported by detailed descriptions 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 (usually appears as question 1 in the online questionnaire). Those applicants who possess at least the minimal acceptable qualification are considered for further rating; those who do not are eliminated. The remaining candidates are 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 may include paid and unpaid experience, including volunteer work through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations. Volunteer work helps build competencies and can provide valuable training for paid employment. A full year of work is considered 35-40 hours per week. Part-time experience is credited proportionally. Applicants should clearly indicate duties, responsibilities, and hours per week for each position. Responsibilities Major Duties include but are not limited to: Calculate and determine serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets. Prepare or coordinate the preparation of entire meals and prepare, season, and determine serving portions for all meals by following standardized, special, or difficult recipes. Coordinate cooking of several items with different cooking times and characteristics. Prepare complex recipes with multiple steps and lengthy preparation times. Cooking techniques (such as sous vide and combi-oven) may be employed. Coordinate the cooking of items prepared by other cooks at one or more work centers. May lead lower-graded cooks engaged in a variety of standard cooking operations simultaneously at one or more work centers. Attractively presents and garnishes food. Prepare fresh, canned, and frozen vegetables. Bakes frozen potatoes, pre-made cookie dough, muffin batters. Prepare and heat convenience items. Prepare pureed foods and adjust consistency with thickeners. 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. #J-18808-Ljbffr