Cook

Summary

This position is located in the Nutrition and Food Service of a VA Medical Center. 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 6 - is to prepare nutritious - high quality meals for service to the Veterans. The position has a sequence of steps that require attention to work operations - sanitation and safety; work assignments may require knowledge and judgment.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. Your qualifications will first be evaluated against the prescribed screen out element - which usually appears as question 1 in the on-line questionnaire. Screen Out: The ability to perform as a Cook without more than normal supervision. Experience in a quantity food service healthcare environment - independently performing the following duties: Independently preparing and cooking a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items - planning cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times; portioning and serving food into standard service sizes; roasting - broiling - baking - frying - boiling - steaming - and stewing meats - fish - and poultry; preparing soups - stocks - broths - gravies - sauces - and puddings without the use of packaged mixes; adjusting standardized recipes for the number of servings required in large quantity cooking; slicing meat items by hand conforming to a specific size requirement or weight specification; maintaining proper temperature for all foods during holding - transport - reheating - and serving to assure quality control and food safety. 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: There is no educational substitution. 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.

Duties

• MAJOR DUTIES: Food Preparation Works independently to prepare and cook 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
• Cooks hot cereals - concentrated or dehydrated soups - sauces - gravies
• Grills eggs - hamburgers - meat patties - pancakes - French toast
• 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 - muffin batters
• Prepares and heats convenience items
• prepares pureed foods and adjusts consistency with thickeners
• Washes - peels and cuts fruits and vegetables by hand or machine
• Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps
• Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Attractively presents and garnishes food
• Makes a variety of desserts such as cobblers - brownies - cookies and pastries
• Washes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads items
• Weighs - measures - assembles ingredients for regular and modified diets
• Combines ingredients according to recipes to produce quality food items - minimizing preparation time and food waste
• Pans foods for bulk rethermalization according to recipe guidelines and production guidelines
• Covers - dates - and stores leftovers according to established local policies/procedures
• Operates a variety of kitchen equipment: oven - combine oven/steamer - grill - slicer - mixer - steam kettles - blender - food processor - scale
• follows safety procedures regarding the operation of equipment
• Work Schedule: Varies - must work weekends and holidays Position Description Title/PD#: Cook/PD99818S 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 temperature extremes
• 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
• Exposed to stems - cooking odors - and noise from equipment and conversation
• Subject to hazards of cuts - bruises - strains - burns and falls in kitchen equipment.