This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Washington D.C. VA Medical Center. The person in this position prepares nutritious, high qualify meals for service to the Veterans. The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Resume Requirement: * Your resume must include the following information: Job title, description of duties, beginning and ending date (month/year) of employment; and Full-Time or Part-Time or average hours worked per week. 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. The ability to perform as a Cook without more than normal supervision. Experience in a quantity food service healthcare environment, independently performing the following duties: Organizing and coordinating the work of lower level cooks in a hospital/healthcare environment, in order to accomplish a variety of quantity cooking operations. Developing and modifying standardized recipes. Advising lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food. Independently prepares a variety of large quantities of food, including preparing and cooking 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. Cooking a variety of menu items including regular and special diet entrees and dessert items; portioning and serving food into standard service sizes; roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepare soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Adjust standardized recipes for the number of servings required in large quantity cooking. Maintain the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. 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 Safety Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work 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. ["Major duties and responsibilities include: Independently prepares all types of food for regular and modified diets Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time Calculates and determines serving portions f rom quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets Coordinates the cooking of items prepared by other cooks at one or more work centers Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Slices meat items by hand, confirming to specific size requirements or weight specifications Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Tests and evaluates new food products Develops and modifies standardized recipes Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food Performs other related duties Work Schedule: Rotating - 8 hour shifts per day, five days / week including weekends and holidays Recruitment & Relocation Incentives: Not authorized"]

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