Cook

Cook PositionThe Department of Veterans Affairs is implementing a streamlined 30-Day Hiring Model designed to accelerate hiring while maintaining the highest standards of merit-based selection. This improved process reduces traditional hiring timelines by integrating early coordination, faster assessments, and efficient pre-employment actions. Applicants can expect a more transparent, predictable, and efficient hiring journey from announcement to entry on duty.What Applicants Can Expect:Expedited Candidate Review Once the announcement closes, Human Resources will quickly review applications, issue certificates of eligible candidates the day after the announcement closes and refer applicants for hiring manager consideration.Quick Interviews & ReferencesHR may arrange interviews and will request references within 3-5 days after being referred to the hiring manager.Streamlined Pre-Employment Requirements: Following a tentative offer, applicants should be prepared to complete required steps, such as fingerprinting and background check, credentialing, and medical examination within 3 days of the offer.Clear and Timely Communication: Applicants will receive clear communication at key milestones, including referral, tentative offer, and onboarding instructions.After meeting pre-employment requirements, candidates will receive a final job offer and start date. Onboarding tasks may continue after starting, with HR ensuring timely completion for a smooth transition into VA service. If selected, applicants should be prepared to come onboard within 30 days of the announcement closing.Major duties and responsibilities include but are not limited to:Independently prepares and cooks a variety of items including therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert itemsFollows menus, production sheets, and recipes to prepare items in the quantity neededGrills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwichesUses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grillingSlices meat items by hand, confirming to specific size requirements or weight specificationsPrepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin battersPrepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickenersWashes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crispsPlans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking timesMakes a variety of desserts such as cobblers, brownies, cookies and pastriesWeighs, measures, and assembles ingredients for regular and modified dietsOperates a variety of kitchen equipment and follows appropriate safety proceduresFollows sanitary food handling proceduresDisassembles and reassembles equipment for cleaningCleans and sanitizes work areas, and performs deep cleaning tasks when neededOperates industrial dish machinePerforms other duties as assignedWork Schedule: Sunday through Saturday; tours vary depending on the needs of the service to include rotating days, nights, weekends and/or holidays.Position Description Title/PD#: Cook/PD99818SPhysical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.Working Conditions: Performs work in areas of temperature extremes. 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. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may 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.