Cook

Summary The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive - compassionate - and coordinated care to Veterans. Summary The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive - compassionate - and coordinated care to 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) 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 Major duties include - but are not limited to: Food Preparation - 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 - Grills eggs - hamburgers - meat patties - pancakes - French toast 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 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 food safety such as ServSafe and is able to 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 - Receives - 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 Work Schedule: 530a-200p/1030a-700p Sunday- Saturday and Holidays Position Description Title/PD#: Cook/PD99818S 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