Cook

Full Job Description

This position is located in the Nutrition and Food Service at Department of Veterans Affairs Medical Center in West Haven Connecticut.

Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center.

The primary purpose of the Cook, WG- 08, is to prepare nutritious, high quality meals for service to the Veterans.

As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest.

In determining if your employment advances the public interest, we may consider: your performance and conduct; the needs and interests of the agency; whether your continued employment would advance organizational goals of the agency or the Government; and whether your continued employment would advance the efficiency of the Federal service.

Upon completion of your probationary period , your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest.

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 incumbent in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

The duties and responsibilities include, but are not limited to the following: Independently prepares all types of food for regular and modified diets.

Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.

Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time.

Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.

Coordinates the cooking of items prepared by other cooks at one or more work centers.

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.

Makes a variety of desserts such as cobblers, brownies, cookies, and pastries. Tests and evaluates new food products. Develops and modifies standardized recipes.

Weighs, measures, assembles ingredients for regular and modified diets.

Operates a variety of kitchen equipment: oven, steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment.

May serve as person in charge for oversight of food safety activities. 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, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept.

Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. Maintain accurate food inventories.

Provides assistance to supervisor in ordering food in accordance with daily and weekly menu requirements.

Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures.

Work Schedule: Full-Time, 40 hours a week, Monday-Sunday, Various Tours, Including Weekends and Holidays.

Position Description Title/PD#: Cook/PD99817S Critical Skills Incentive (CSI): Not approved Relocation/Recruitment Incentives: Not authorized Notification: Position is not a Bargaining Unit Position.

Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action).

The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted).

In some cases, more than one SF-50 may be required to show a higher grade previously held.

Veterans' Preference: Since the Direct-Hire Recruitment Authority is being used, traditional Veterans' Preference rules do not apply.

Qualified veterans will, however, be given full consideration for this position. Preferred Experience: One year experience in Culinary Arts, at a Health Care Facility.

Servsafe Food Handler or Serve Safe Food Manager Certification