The New Mexico VA Healthcare Network is recruiting for a Cook assigned in the Nutrition and Food Service of a Veteran Affairs Medical Center. The primary purpose of the Cook is to prepare nutritious, high quality meals for service to the Veterans. The work of this position 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. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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: Dexterity and SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork Practices 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. ["The major duties and responsibilities include but are not limited to:\n- 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.\n- 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.\n- 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.\n- 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.\n- Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date.\n- 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.\n- Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning.\n- Prepares food production worksheets from computerized recipe files.\n- Monitors 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.\n- Monitors for signs of pest notifying the appropriate individual as determined by your local policy.\n- Maintains accurate food inventories.\n- Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements.\nWork Schedule: Monday- Sunday 5am-8pm, variable tours, variable days off\nPosition Description Title/PD#: Cook/PD99818S\nPhysical Requirements:\n- Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling.\n- 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.\n- Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment.\n- Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely.\n- Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.\n- 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.\n- Is exposed to steam, cooking odors, and noise from equipment and conversation.\n- Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment.\n- Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants.\n- 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.\n- 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."]
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.