Cook

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$24.82/hr - $28.94/hr

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.

• MAJOR DUTIES:
  Food Preparation. Works independently to prepare and cook a variety of items including regular and therapeutic diet 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 to meet 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, coordinating multiple 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 and breads items; weighs and measures ingredients for regular and modified diets.
• Combines ingredients according to recipes to produce quality food items while minimizing preparation time and waste.
• Pans foods for bulk rethermalization according to recipe and production guidelines; covers, dates and stores leftovers according to local policies/procedures.
• Operates kitchen equipment (oven, combined oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale) and follows safety procedures for equipment operation.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Your qualifications will be evaluated against the prescribed screen-out element—The ability to perform as a Cook without more than normal supervision. Experience in a quantity food service healthcare environment, independently performing duties such as preparing and cooking a variety of items including therapeutic diets;

coordinating cooking times; portioning and serving food; and ensuring food safety. There is no educational substitution. Experience refers to paid and unpaid experience, including volunteer work. You will receive credit for all qualifying experience, including volunteer experience.

• Work Schedule:
  
  Varies — must work weekends and holidays
• Physical Requirements and
  
  Working Conditions:
  
  continuous standing, walking, frequent bending, reaching, pushing, pulling; lifts up to 40 lbs unassisted and may lift more with assistance; temperature extremes and noisy kitchen environment; exposure to hazards of cuts, burns and slips in kitchen equipment.
• Environment: kitchen/dish room areas with hot, loud conditions; exposure to odors and noise

• Entry level

• Full-time

• Management and Manufacturing

• Government Administration

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