Cook

Summary

This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until September 30 - 2026. Eligible applications will be referred at regular intervals or as additional vacancies occur on an as‑needed basis until positions are filled. The Cook WG-06 - located at CW Bill Young Department of Veterans Affairs Medical Center - Bay Pines - Florida - responsible for providing meals and nutritional care to Veteran patients and requires attention to work operations - safety - and advanced culinary knowledge.

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.

Preferred Experience:

Culinary Certificate or 2year culinary degree and Serv Safe Manager preferred but not required. 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 - Ameri Corps) 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 and responsibilities included:
  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 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…