Foodservice Cook

Overview This position is located in the Nutrition and Food Service of a VA 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 - WG 6 - is to prepare nutritious, high quality meals for service to the Veterans. The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments may require knowledge and judgment.

Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Your qualifications will first be evaluated against the prescribed screen-out element, which usually appears as question 1 in the online questionnaire. Screen Out: The ability to perform as a Cook without more than normal supervision.

Experience in a quantity food service healthcare environment, independently performing duties including: preparing and cooking a variety of items (regular and therapeutic diets such as diabetic, low sodium, low protein, gluten-free, etc.) entrees and desserts; planning cooking processes to produce meals on time and at the proper temperature, coordinating multiple items with different cooking times; portioning and serving food into standard service sizes; roasting, broiling, baking, frying, boiling, steaming, and stewing meats, fish, and poultry; preparing soups, stocks, broths, gravies, sauces, and puddings without packaged mixes; adjusting standardized recipes for the number of servings required in large quantity cooking; slicing meat items by hand to specified size or weight; maintaining proper temperatures during holding, transport, reheating, and serving; ensuring food safety and quality control. Those who meet minimal acceptable qualifications are considered for further rating; those who do not are ineligible. Experience refers to paid and unpaid experience, including volunteer work. Volunteer work helps build competencies and can translate to paid employment. Credit is received for all qualifying experience, including volunteer experience.

Duties MAJOR DUTIES: Food Preparation — Works independently to prepare and cook a variety of items including regular and therapeutic diet entrees and desserts.

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 to specific size requirements or weight specifications.

Prepares fresh, canned, and frozen vegetables.

Bakes frozen potatoes, pre-made cookie dough, muffin batters.

Prepares and heats convenience items.

Prepares pureed foods and adjusts consistency with thickeners.

Washes, peels and cuts fruits and vegetables by hand or machine.

Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps.

Plans cooking processes to produce complete meals on time and at the proper temperature, coordinating multiple items with different cooking times.

Attractively presents and garnishes food.

Makes a variety of desserts such as cobblers, brownies, cookies and pastries.

Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, and handles doughs and bread items.

Weighs, measures, and assembles ingredients for regular and modified diets.

Combines ingredients according to recipes to produce quality items while minimizing preparation time and food waste.

Pans foods for bulk rethermalization according to recipe and production guidelines.

Covers, dates, and stores leftovers according to local policies/procedures.

Operates a variety of kitchen equipment: oven, combine oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale.

Follows safety procedures regarding the operation of equipment.

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 weighs more than 40 lbs with assistance of a lifting device or other workers.

Manipulates heavy objects such as washing stainless steel mixing bowls, pushing heavy carts on casters, or operating heavy equipment.

Manual dexterity to operate equipment and handle sharp knives and blades safely; eye-hand coordination to concentrate and react quickly to serve food and operate equipment.

Working conditions include areas of temperature extremes; hot, uncomfortable, and noisy kitchen/dish room environments; exposure to cold in walk-in refrigerators and freezers for extended periods.

Works with other cooks, food service workers, and supervisors; exposed to cooking odors and noise from equipment and conversation.

Subject to hazards of cuts, bruises, strains, burns, and falls in kitchen equipment.

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