This position is located in the Allied Health Service Line at the Tomah VA Medical Center in Tomah, Wisconsin. The WG-6 Cook performs work involved in the preparation of regular and special diet foods and meals. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Must possess the ability to perform as a Cook without more than normal supervision and have experience in a quantity food service healthcare environment, independently performing the following duties: Independently preparing and cooking a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items, planning cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several 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 the use of packaged mixes; adjusting standardized recipes for the number of servings required in large quantity cooking; slicing meat items by hand conforming to a specific size requirement or weight specification; maintaining proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. EXPERIENCE: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. ["Major Duties Perform work involved in the preparation of regular and special diet foods and meals. Prepare a wide variety of menu items including regular, special diet entrees, soups and dessert items. Roast, broil, bake, fry, boil, steam and stew meats, fish and poultry alone or with a higher graded cook. Follow standardized recipes for production, adjusts recipes as needed to prepare necessary quantities. Examine all food for quality and freshness before preparation. Participate in testing and evaluation new food products and the development of standardized recipes. Operate a variety of kitchen equipment that uses electricity and steam or microwave heat sources. Utilize a variety of cooking utensils required to measure, weigh and process food items. Disassemble and assemble component parts and accessories for cleaning and performs various other cleaning tasks, as assigned. Follow established sanitation procedures when handling food and ensures that foods are stored at the correct temperature to prevent bacterial growth. Pan food for cooking or after the cooking appropriate time frames to preserve food quality. Coordinate work so all food products in the quantity listed on the daily production sheets are prepared within established time frames. Work Schedule: Monday - Friday 8:30 am - 5:00 pm; every other weekend and Holidays\nPosition Description Title/PD#: Cook/PD15281A\nPhysical Requirements: Incumbent is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, lifting items such as pans of meat, cases of canned food or sacks of vegetables, and bending. They are required to perform heavy work, such as cleaning large-size cooking equipment and utensils; pushing food carts and hand trucks; loading, unloading and storing subsistence and supply items. Frequently lifts or moves objects within 40 pounds unassisted. Occasionally lifts objects weighing over 40 pounds with the assistance of other workers.\nWorking Conditions: The work is performed in Nutrition and Food Service areas where the stream and heat from cooking and dish washing equipment often cause uncomfortable high temperatures and humidity. The work area is well lighted but usually noisy from service activities, and there is danger of slipping on floors where cutting blades, hot working surface and extreme temperature changes when entering walk-in refrigeration or freezing units."]