Cook

Cook

Major duties and responsibilities include:

• 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 proper 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.
• Portion foods for distribution and meal service.
• Follows sanitary food handling procedures.
• Disassembles and reassembles equipment for cleaning.
• Cleans and sanitizes work areas; and performs deep cleaning tasks when needed.
• Cover, date, and store leftovers according to established procedures.
• Operates dish machine.
• Other duties as assigned.

Work Schedule: Rotating days and weekends, 11:00 am - 7:30 pm (including holidays). Additional information may be provided during the interview process. Additional shifts maybe available.

Position Description Title/PD#: Cook/PD20047O

Physical Requirements/Working Conditions: Work requires continuous standing, walking, and frequent stooping, reaching/reaching above shoulder, kneeling, pushing and bending. Employee frequently lifts or moves objects weighing up to 40 pounds unassisted and occasionally lifts/moves objects weighing over 40 pounds with the assistance of other workers. He/she must be able to push heavy pieces of equipment, such as loaded carts, over long distances. He/she may also scour or scrub utensils, carts or other equipment, work on ladders while cleaning, and operate powered cleaning equipment. The work is performed in the kitchen areas which is often hot and noisy. Employee is exposed to fumes, odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of falling on wet or slippery floors that have been recently mopped or where food/beverages have been dropped. Food service employees are regularly exposed to possible cuts from sharp cutting blades and burns from steam, hot liquids (grease or water), hot foods, stoves, and hot working surfaces. May handle large and awkward equipment, utensils, or cartons.

US Department of Veterans Affairs