This position is located in the Nutrition and Food Service at the Bob Stump VAMC and responsible for providing meals and nutritional care to Veteran patients. The position 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 foods and meals. 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 and responsibilities include: 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. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. 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. 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. Gathers test data to assist management in making purchasing and menu pricing decisions. Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts. Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. 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. Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Performs other related duties. Work Schedule: Tours vary Sunday through Saturday to include early and late shifts, rotating weekends and holidays. Position Description Title/PD#: Cook/PD99818S Physical Requirements: Incumbent is subject to continuous standing, walking, frequent bending, reaching, pushing, pulling, lifting or moving objects weighing up to 40 lbs, and occasionally lifting or moving objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Incumbents also may need to manipulate cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Manual dexterity is needed to safely operate equipment and to handle sharp knives and blades safely. Incumbent to utilize hand-eye coordination and the ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Incumbent performs work in areas of temperature extremes, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Working 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. Incumbent is exposed to steam, cooking odors, and noise from equipment and conversations, subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Incumbent uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Incumbents perform work in patient care settings where there may be exposure to contagious disease. Required to wear proper hair covering, clean uniform, disposable gloves when handling food for service and proper protective equipment when completing cleaning activities."]
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.