This position is located in the Nutrition and Food Service at the Hudson Valley Health Care System. Must be able to work both locations Montrose and Castle Point. The purpose of the Cook is to prepare nutritious, high quality meals for service to the Veterans. It has a sequence of steps that require attention to work operations, sanitation and safety work assignments may require knowledge and judgment. The work of this position is involved in the preparation of regular or special diet. Major duties include but are not limited to the following: 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. 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. 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. Makes a variety of desserts such as cobblers, brownies, cookies and pastries. 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 thickened. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Weighs, measures, assembles ingredients for regular and modified diets. Achieves certification in food safety such as SERVSAFE and is able to apply knowledge of food safety, food temperatures, etc. Follows menus, production sheets and recipes to prepare items in the quantity needed. Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. Prepares food production worksheets from computerized recipe files. Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions. Maintain accurate food inventories. Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling 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. Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items. Monitor and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety. Monitor for signs of pest notifying the appropriate individual as determined by your local policy. Maintains strict security of all areas. Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. 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. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, Carts. Cleans ovens, Combi oven/steamer, slicer, mixer, steam kettles, grill daily. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. Cleans floors, walls, shelves as assigned. Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Labels all food items with contents and dates per labeling guidelines. Slices meat items by hand confirming to specific size requirements or weight specifications. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Covers, dates, and stores leftovers according to established local policies/procedures. Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date. Work Schedule: 5:30am02:00pm, 6:00am-2:30pm, 7:00am-3:30pm, 9:30am-6:00pm. Rotating days off, Must work on Weekends and Holidays. Compressed/Flexible Schedule: N/A Position Description Title/PD#:PD99818S/Cook Relocation/Recruitment Incentives: Not authorized
Internal Number: 599795100
About Veterans Affairs, Veterans Health Administration
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.