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This position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 06/30/2023. 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 SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWithout more than normal supervisionWork 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: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves 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. Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. ["Major Duties: 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. Follows menus, production sheets and recipes to prepare items in the quantity needed. 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. Weighs, measures, assembles ingredients for regular and modified diets. 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. Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. Collects trash, sorts and prepares items for recycling. Prepares food production worksheets from computerized recipe files. Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Maintain accurate food inventories. Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements. Work Schedule: Rotating Days off; 5:00am-1:30pm; 6:00am-2:30pm; 7:00am-3:30pm; 8:00am-4:30pm; 9:00am-5:30pm; 10:00am-6:30pm; 11:30am-8:00pm\nPosition Description Title/PD#: Cook/PD00000 and PD99818A\nRelocation/Recruitment Incentives: Not authorized"]

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