This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Providence, Rhode Island. The person in this position prepares nutritious, high qualify meals for service to the Veterans. This is a full-time position at 40 hours per week. 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. Physical Effort: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of temperature extremes. Work is carried out in kitchen/dish room areas that are of ten 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. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service, and proper protective equipment when completing cleaning activities. ["The primary purpose of the Cook is to prepare nutritious, high quality meals for service to the Veterans and has a sequence of steps that require attention to work operations, sanitation and safety. 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 Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Slices meat items by hand, confirming to specific size requirements or weight specifications Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Weighs, measures, and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment and follows appropriate safety procedures Follows sanitary food handling procedures Disassembles and reassembles equipment for cleaning Cleans and sanitizes work areas, and performs deep cleaning tasks when needed Operates industrial dish machine Performs other related duties Approved Job Elements: Ability To Do The 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) Ability to Interpret Instructions, Specifications, etc. (other than blueprints) Ability To Use and Maintain Tools and Equipment Knowledge of Materials Dexterity and Safety Work Schedule: The work schedule will be determined based on the needs of the Medical Center. The Providence VA Medical Center is an acute care facility operating 24 hours a day 7 days a week. Shift changes will be considered based on patient and facility needs. This job opportunity announcement may be used to fill additional vacancies. Position Description Title/PD#: Cook/PD99818S This position is in the Competitive Service. DIRECT HIRE AUTHORITY (PACT): This position is being filled using Direct-Hire Authority (5 U.S.C 3304(a)(3) and 5 C.F.R. 337.205(b) Interchange Agreements with Other Merit System: Employees who occupy medical or medical-related positions and were appointed under 38 U.S.C. 4701(1) or (3) [formerly 38 U.S.C. 4104 (1) and (3)] must be serving in a full-time position without time limit and have served continuously for at least one year in this other merit system to be eligible to convert to the Title 5 System. Some exceptions to this rule may apply if you have previously acquired tenure under a Title 5 appointment. This position is a LIUNA Bargaining Unit position. This position is covered by locality-based comparability pay."]
The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,298 health care facilities, including 171 medical centers and 1,113 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.
