Incumbent independently, prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus. On a regular and recurring basis, plan, prepare and coordinate the preparation of entire meals. Work Schedule: Sunday - Saturday/Rotating Shifts as indicated: 6:00am - 2:30pm, 6:00am - 6:30pm & 10:00am - 6:30pm, Telework: Not Available Virtual: This is not a virtual position. Position Description Title/PD#: Cook/99817-S Relocation/Incentives: None Prepare, cook, season and portion for all meals by following standardized recipes at different level of difficulty. Plan, regulate and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature and time. Prepare and present food so that it is visually appealing to customers, and ensure that it conforms to established food standards in terms of shape, size texture, color and flavor. Prepare food for such modified diets a diabetic, sodium restricted, low cholesterol and others. Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and lengthy preparation time. Prepare, season and cook braised and saluted meats, poached fish, creamed soups and casserole dishes. Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, turn and baste meat to add flavor, prevent uneven cooking and drying out. May make substitutions and adjustments in food preparation procedures and seasoning to make the food more attractive and to improve taste. Make modifications to recipes for ingredient quantities, the number of serving and the size of the equipment available. Test and evaluate new food products, develop and modify standardized recipes, including detailed equipment lists. May coordinate the work of lower graded cooks engaged in a variety of standard cooking operations simultaneously at one or more work centers. Review menus and recipes with them to assure that food items are prepared correctly. Incumbent plans and prepares or coordinates the preparation of entire meals. Incumbent prepares a variety of menu items using several different and complex methods of preparation such as cook/chill. Incumbent prepares, seasons, and cooks steamed or fricasseed poultry. Serve food on the tray assembly line as assigned. Display consideration, good judgment, and courtesy in dealing with patients, visitors, peers, and other Medical Center personnel. Operate a variety of equipment including mixers, blenders, ovens, steam kettles, grills, fryers, slicers, blast chillers, etc. and is responsible for cleaning and maintaining the sanitation of the equipment used. Use appropriate cleaning chemicals in correct proportions. Take proper care of equipment thereby avoiding injury or damage, reporting obvious wear and other need for repairs or any unsafe conditions to a supervisor.
Internal Number: 600080300
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.