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You will serve as a Cook, in the Nutrition and Food Services (NFS), at VA Puget Sound Health Care System, Seattle, Washington. To qualify for this position, applicants must meet all requirements within 20 days of the closing date of this announcement, 03/27/2023. 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. Physical Requirements/Working Conditions: You will be subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. You will lift or move 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. You will manipulate cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. You will possess manual dexterity to operate equipment and to handle sharp knives and blades safely. You will utilize eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. ["You will work independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free) entrees and dessert items. You will cook hot cereals, concentrated or dehydrated soups, sauces, gravies. You will grill eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches. You will plan 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. You will follow sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date. You will clean and sanitize assigned work areas: worktables, sinks, blast chillers, racks, carts. You will receive, rotate and stores perishable and non-perishable items according to service policies. You will remove outdated or damaged goods from stock. Work Schedule: Full-time: 40 hours per week, 8-hour shifts, 5 days a week: 5:30 am - 2:00 pm; 8:30 am - 5:00 pm, 9:30 am - 6:00 pm. Part-time: 20 hours per week, 4-hour shifts, 5 days a week: 5:30 am - 2:00 pm; 8:30 am - 5:00 pm, 9:30 am - 6:00 pm. Work Schedule will be discussed during the interview Position Description Title/PD#: Cook/PD99818S and PD99818-S Relocation/Recruitment Incentives: Not authorized"]

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