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-06, 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. 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. ["This is an OPEN CONTINUOUS announcement.\nApplications will be accepted on an ongoing basis and qualified candidates will be considered as vacancies become available. Food Preparation\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. Follows menus, production sheets and recipes to prepare items in the quantity needed.\n. Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies.\n. Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches.\n. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling\n. Slices meat items by hand confirming to specific size requirements or weight specifications.\n. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters.\n. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners.\n. 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.\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. Attractively presents and garnishes food. Food Safety/Sanitation\n. Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date.\n. Disassembles and assembles component parts and accessories for cleaning.\n. Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a \"clean as you go\" concept.\n. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts.\n. Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc.\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. Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily.\n. Collects trash, sorts and prepares items for recycling.\n. Cleans floors, walls, shelves as assigned.\n. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers.\nMay operate powered floor cleaning or steam equipment for deep cleaning. Food Storage\n. Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock.\n. Labels all food items with contents and dates per labeling guidelines.\n. Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions.\n. 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.\n. Monitor for signs of pest notifying the appropriate individual as determined by your local policy.\n. Maintain accurate food inventories.\n. Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements.\n. Maintains strict security of all areas. Work Schedule: Full time; Day tour\nPosition Description Title/PD#: Cook/PD99818-S\nPhysical Requirements: See VA Directive and Handbook 5019. Physical requirements are those physical, mental and emotional capabilities and characteristics that are essential for successful job performance."]
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.