Cook (PT)

Full Job Description

This Cook position is located within the Nutrition & Food Service at the Northern Indiana Health Care System (NIHCS) in Marion, Indiana.

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: Ability to Provide Production Support Services.

Tasks related to: Preparing and cooking meals that require little or no processing; Following menus, production sheets and recipes to prepare items in the quantity needed; Cleaning and sanitizing assigned work areas; Rotating and storing perishable and non-perishable items according to service policies.

JOB ELEMENTS. The below job elements (skills, knowledge, abilities, and personal characteristics considered necessary for success on the job) are approved by the U.S.

Office of Personnel Management for individual occupations as well as for jobs having common requirements.

Dexterity and Safety, Interpret Instructions, Specifications (other than blueprint reading), Materials, Production Support Service, Technical Practices, Use and Maintain Tools and Equipment, and 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:

Major duties and responsibilities include (but are not limited to): Food Preparation Follows menus, production sheets and recipes to prepare items in the quantity needed.

Performs full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals, concentrated or dehydrated soups, sauces, and gravies.

Grills eggs, hamburgers, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.

Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; prepares pureed foods and adjusts consistency with thickeners.

Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items.

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.

Food Safety/Sanitation Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date.

Disassembles and assembles component parts and accessories for cleaning. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts.

Achieves certification in ServSafe and can apply knowledge of food safety, food temperatures, etc. Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily.

Collects trash, sorts and prepares items for recycling. Cleans floors, walls, shelves as assigned. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers.

May operate powered floor cleaning or steam equipment for deep cleaning. Food Storage Rotates and stores perishable and non-perishable items according to service policies.

Removes outdated or damaged goods from stock.

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.

Monitor for signs of pest notifying the appropriate individual as determined by your local policy. Maintain accurate food inventories.

Work Schedule: PART TIME - Fri & Sat 9:30-6:00pm and Sun 5:00am-1:30pm Position Description Title/PD#: Cook (PT)/PD99819S Physical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling; 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; Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment; Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely; Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.