Cook

Full Job Description

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in The William S. Middleton Memorial Veterans Hospital.

The person in this position prepares nutritious, high qualify meals for service to the 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 eligible applicants 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 William S.

Middleton Memorial Veterans Hospital is committed to fostering and sustaining an environment which celebrates diversity, provides equitable opportunities for employment and promotion, and supports inclusiveness in our culture.

Together, we strive to create and maintain working and learning environments that promote professional growth and teamwork, and are inclusive, equitable and welcoming.

We embrace our differences as individuals and unite as a team toward a common goal: to serve our nation's Veterans.

The incumbent of this position is assigned to the Food Delivery Unit of Food Service Operations within Nutrition and Food Services (NFS).

The purpose of the position is to perform duties that require proficiency procedures and a broad knowledge of service operations, such as food preparation, dishwashing, dry and refrigerated storage, food and beverage serving.

Major duties of the position include, but are not limited to: Prepares and cooks meals that require little or no processing, such as hot cereals, concentrated or dehydrated soups, sauces, and gravies Follows menus, production sheets, and recipes to proper items in the quantity needed Grills eggs, meat patties, pancakes, French toast; roils meats; makes cold sandwich fillings and assembles a variety of sandwiches Prepares fresh, canned, and frozen vegetables; bake frozen potatoes, pre-made cookie dough, and muffin batters Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; prepares purred 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 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 Maintains clean and sanitary conditions in all storage areas.

Records temperatures of food and food storage areas, reports discrepancies to Supervisor. Maintains security of storage areas. Receives and stores all products delivered to the Service.

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

Make 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).

Inventories subsistence and maintain 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.

Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports.

Operates dish machine Performs other related duties Work Schedule: 8:00am - 4:30pm OR 9:00am - 5:30pm Position Description Title/PD#: Cook/PD99819S 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.