Cook (Ingredient Control)

Full Job Description

This position is with the Nutrition and Food Services department at the The Louis A.

Johnson VA Medical Center is located in Clarksburg, West Virginia and serves a veteran population of approximately 70,000 in north central West Virginia and adjacent counties in Maryland, Ohio and Pennsylvania.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/09/2026.

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 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.

Physical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted.

Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment.

Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.

Working Conditions: Performs work in areas of temperature extremes. 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. Exposed to stems, cooking odors, and noise from equipment and conversation.

Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants.

Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior.

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. Major Duties:

MAJOR DUTIES: Food Preparation: 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.

Follows menus, production sheets and recipes to prepare items in the quantity needed.

Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.

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.

Weighs, measures, assembles ingredients for regular and modified diets. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste.

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.

Gathers test data to assist management in making purchasing and menu pricing decisions. Food Safety: Maintains clean and sanitary conditions in all storage areas.

Routinely cleans walk-in coolers, freezers, and dry storage areas. Assures that storage racks, carts and equipment are cleaned and sanitized on a regular basis.

Assures that food is stored at the correct temperature in a clean environment. Maintains proper ceiling, floor, and wall clearance to assure air circulation in storage areas.

Records temperatures of food and food storage areas, reports discrepancies to Supervisor. Maintains security of storage areas. Locks coolers, freezers, and dry storage area when not in use.

Limits entrance to storage area to authorized personnel. Reports infringements to Supervisor. Enters work orders for all maintenance issues and/or reports to Supervisor. Practices safe work habits.

Identifies unsafe working habits or condition and reports to Supervisor. Knowledge and application of food safety. Food Storage: Receives and stores all products delivered to the Service.

Accepts receipt of subsistence deliveries from all vendors following HACCP guidelines.

Ensures that subsistence is received in a safe and sanitary manner and that accurate quantities are received and added to running inventories.

Makes corrections on invoice for errors in quantity, omissions and rejected items.

Stores all food and expendable supplies according to food safety standards and specifications (quality, delivery temperature, cleanliness, in-tact packaging, weight).

Selects storage location, labels/dates, and rotates stock. Makes sound decisions in moving stock and has responsibility for the security of the stock areas.

Inventories subsistence and maintains running inventories of all subsistence and supplies.

Takes physical inventory of all food and supply on at least a weekly basis for the purpose of generating food and supply orders.

Ensures that all subsistence is rotated and used according to food safety standards. Determines subsistence needs based on vendor and menu, documenting appropriately on an ongoing basis.

Records and removes expired items and notifies Supervisor of items approaching expiration.

Communicates to appropriate personnel when stock items are low, items are close to expiration dates or items show signs of damage.

Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports. Issues supplies and subsistence to all NFS areas daily and as needed.

Utilizes order forms, recipes, menu, oral/written instructions to determine type and quantity of items to provide. Controls additional orders throughout tour-of-duty.

Is responsible for obtaining authorized items and recording issuance.

Operates the computer to record and retrieve recipe, menu, order, and inventory data and to produce reports of such information for various NFS areas.

Uses computer to request leave and read regular Service communication. Plans foods for bulk production according to forecast reports and production worksheets.

Stores and rotates bulk food items following food safety standards. Issues bulk food out to NFS areas according to menu and census.

Work Schedule: Varies, based on needs of the service Position Description Title/PD#: Cook (Ingredient Control)/PD99356S Critical Skills Incentive (CSI): Not approved Whole Health is an approach to health care that empowers and equips people to take charge of their health and well-being and live their life to the fullest.

The VA is committed to Whole Health and values Veteran and Employee health and wellbeing.

As a VA employee, you will practice Whole Health in an environment that supports personalized and proactive care.