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This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Des Moines, IA. The person in this position prepares nutritious, high quality meals for service to the Veterans. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Opening Date: August 9, 2023 Closing Date: September 29, 2023 First Cut-Off Date: August 14, 2023 NOTE: This is an Open Continuous Announcement, qualified candidates will be referred as vacancies occur. Eligible applications received after August 11, 2023 will be referred at regular intervals or as additional vacancies occur on an as-needed basis until positions are filled. Final application disposition will be completed at the end of the open period stated in the announcement. Applications submitted after August 14, 2023, may not receive consideration. In addition, due to the potential of a high volume of applicants, not all applicants may receive consideration. 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. ["Duties include but not limited to: 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. Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies. Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date. Disassembles and assembles component parts and accessories for cleaning. Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a \"clean as you go\" concept. Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Labels all food items with contents and dates per labeling guidelines. Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions. Monitor and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety. Work Schedule: 5:15a-1:45p or 10:30a-7p, 5 days/week, rotating (Work hours will be discussed further during the interview.) Position Description Title/PD#: Cook/PD99818-S Additional Weekend Premium: Cooks who perform service on a tour of duty, any part of which is between midnight Friday and midnight Sunday, will receive premium pay in the amount of 25% of the employees' basic hourly rate for each hour of service on such tour. Relocation/Recruitment incentive: Not Authorized Bargaining Unit: This is a bargaining unit position The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being."]

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