Cook

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, 02/19/2026.

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: 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.

Working Conditions: Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units.

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. Is exposed to steam, cooking odors, and noise from equipment and conversation.

Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently 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 physical 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 and responsibilities include: Independently prepares and cooks 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 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 Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Weighs, measures, and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment and follows appropriate safety procedures Follows sanitary food handling procedures Disassembles and reassembles equipment for cleaning Cleans and sanitizes work areas, and performs deep cleaning tasks when needed Operates industrial dish machine Performs other related duties Approved Job Elements: Ability To Do The Work Of The Position Without More Than Normal Supervision (Screen-out Element) Work Practices (including keeping things neat, clean, and in order) Technical Practices (theoretical, precise, artistic) Ability to Interpret Instructions, Specifications, etc.

(other than blueprints) Ability To Use and Maintain Tools and Equipment Knowledge of Materials Dexterity and Safety Promotion Potential: The selectee may be promoted to the full performance level without further competition when all regulatory, qualification, and performance requirements are met.

Work Schedule: Varies, based on needs of the service. Position Description Title/PD#: Cook/PD99818S