Cook

CookMajor duties include, but not limited to:Prepares and cooks meals that require little or no processing, such as hot cereals, concentrated or dehydrated soups, sauces, and gravies.Follows menus, production sheets, and recipes to prepare items in the quantity needed.Grills eggs, 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, and 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; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps.Weighs, measures, and assembles ingredients for regular and modified diets.Operates a variety of kitchen equipment and follows appropriate safety procedures.Follows sanitary food handling procedures.Disassembles and reassembles equipment for cleaning.Cleans and sanitizes work areas, and performs deep cleaning tasks when needed.Operates dish machine.Performs other related duties.Work Schedule: Varies Sunday - Saturday, 11:00am - 7:30pm, five (5) days per week, holiday and weekend rotation. Position Description Title/PD#: Cook/ PD99819S. Relocation/Recruitment Incentives: Not authorized. Telework: Not authorized. Virtual: This is not a virtual position. Physical Requirements: You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position. Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination. Wage Grade 4 Cooks are subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifting or moving objects weighing up to 40 pounds unassisted and occasionally lifting and moving objects weighing more than 40 pounds with assistance of a lifting device or other workers. Manipulating cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possessing manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizing eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Working Conditions/Environment: The work is performed 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. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards such as cuts, bruises, strains, burns, and falls in the kitchen environment. Use of strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities. The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries. The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE"). As a VA professional, your opportunities are endless. With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.