Career Center

The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive, compassionate, and coordinated care to Veterans. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 03/17/2023. SPECIALIZED EXPERIENCE: Specialized experience includes experience with a quantity food service healthcare environment, independently performing the following duties: Organizing and coordinating the work of lower level cooks in a hospital/healthcare environment, in order to accomplish a variety of quantity cooking operations. Developing and modifying standardized recipes. Advising lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food. Independently prepares a variety of large quantities of food, including preparing and cooking regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items, planning cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Cooking a variety of menu items including regular and special diet entrees and dessert items; portioning and serving food into standard service sizes; roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepare soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Adjust standardized recipes for the number of servings required in large quantity cooking. Maintain the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. ServSafe Manager or Handler Certification required within 6 months of hire. 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: Work of the position without more than normal supervision (Screen-out Element) Work Practices (including keeping things neat, clean, and in order) Technical Practices (theoretical, precise, artistic) Interpret Instructions, Specifications, etc. (other than blueprints) Use and Maintain Tools and Equipment Materials Dexterity and Safety Ability to operate with dexterity and safety 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: Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. 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. ["Independently prepares all types of food for regular and modified diets. Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers. Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time. Prepares a variety of menu items using several different and complex methods of preparation such as cook/chill and cook/serve. Follows menus, production sheets and recipes to prepare items in the quantity needed. Calculate and determine serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets. Prepare or coordinate the preparation of entire meals and prepare, season, and determine serving portion food for all meals by following standardized, special, or difficult recipes. Coordinates cooking of several items with different cooking times and characteristics. Prepares complex recipes with multiple steps and lengthy preparation times. Coordinates the cooking of items prepared by other cooks at one or more work centers. Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food. Performs other related duties as assigned. Work Schedule: Monday - Friday 5:00am - 1:30pm, 9:00am-5:30pm, or 11:30AM- 8:00pm with rotating weekends/holidays. Position Description Title/PD#: Cook / PD: 99817-S Relocation/Recruitment Incentives: Not authorized"]

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