This position is located in the Nutrition and Food Service of a Veteran Affairs 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 work of a Cook, WG-7404-06 is involved in the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. Duties for the position include but are not limited: 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. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Attractively presents and garnishes food. Weighs, measures, assembles ingredients for regular and modified diets. Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. Covers, dates, and stores leftovers according to established local policies/procedures. Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Food Safety/Sanitation Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date. Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept. 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. Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily. Collects trash, sorts and prepares items for recycling. Cleans floors, walls, shelves as assigned. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. Prepares food production worksheets from computerized recipe files. 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. 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. Maintain accurate food inventories. Maintains strict security of all areas. Other related duties as assigned Work Schedule: Full-Time, various hours between First and Second-Shifts, including weekend and holidays; Schedule subject to change to meet the needs of the service Position Description Title/PD#: Cook/PD03887A 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. Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. 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 of cuts, bruises, strains, burns and falls in kitchen environment. Uses 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 physical 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.
Internal Number: 599774300
About Veterans Affairs, Veterans Health Administration
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.