Cook (Ingredient Control)

Full Job Description

The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center.

This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive, compassionate, and coordinated care to Veterans.

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 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:

The VA has adopted Core Values and Characteristics that apply universally across the Department.

The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries.

The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE"). As a VA professional, your opportunities are endless.

With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.

Major Duties: Weighs, measures, and assembles ingredients for regular and modified diets. Cleans and sanitizes work areas, and performs deep cleaning tasks when needed.

Makes precise measurements and weights in in preparing recipes and portioning food.

Independently prepares and cooks a variety of items in accordance to therapeutic diet needs, such as diabetic, low sodium, low protein, gluten free, etc.

Uses simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount.

Performs a full range of simple cooking by preparing and cooking items that require little or no processing.

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

Follow menus, production sheets and recipes to prepare items in the quantity needed. Covers, dates, and stores food leftovers according to established local policies/procedures.

Weighs, measures, and assembles ingredients for regular and modified diets. Operates industrial dish washing machine. Operates a variety of kitchen equipment.

Disassembles and reassembles equipment for cleaning. Makes a variety of desserts such as cobblers, brownies, cookies, and pastries.

Monitors and maintains proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety.

Prepares pureed foods and adjusts consistency with thickeners. Washes, peels, and cuts fruits and vegetables. Applies knowledge of sanitation principles to safeguard food against spoilage and waste.

Follows appropriate safety procedures in operating a variety of kitchen equipment. Follows sanitary food handling procedures.

Work Schedule: 5:00AM-1:30PM (subject to change based on workload/staffing) Position Description Title/PD#: Cook (Ingredient Control)/PD99356S Physical Requirements: ???????Moderate lifting, 15-44 pounds, Moderate carrying, 15-44 pounds; Straight pulling (1 hours); Pushing (1 hours), Reaching above shoulder, Use of fingers, Both hands required, Walking (8 hours),Standing (8 hours), Kneeling (1 hours), Repeated bending (4 hours), Climbing, legs only (1 hours), Both legs required, Ability for rapid mental and muscular coordination simultaneously, Near vision correctable at 13" to 16" to Jaeger 1 to 4, Specific visual requirement (specify) 20/40 both eyes, Depth perception, Ability to distinguish basic colors, Hearing (aid may be permitted), Repetitive motion(chopping), Mental and emotional stability