Cook
Major duties and responsibilities include:
Ensure that all foods prepared are properly prepared using HACCP procedure and guidelines. Examine food for freshness and quality prior to preparation. Follow manufacturing guidelines for safety and sanitation of specialized cooking equipment such as blast chiller and vacuum packer. Maintains the proper temperature for all foods during holding, to assure quality control and food safety and utilizes leftovers and rotates food to prevent spoilage. Measures and documents food temperatures of prepared food items. Cleans work areas, including refrigeration/freezer units, work tables/carts, cooking and food preparation equipment, floors, walls, shelving, etc. When opening cases/cans of supplies, takes empty boxes/cans to trash/recycling storage, etc. Follows established cleaning procedures. Safely operates a variety of kitchen equipment and disassembles and assembles component parts and accessories for cleaning. Wears personal protective equipment when required. Utilizes Safety Data Sheets for information related to all chemicals. Refers concerns/questions to supervisor, including equipment in need of repair, any safety hazards, and suggestions for improvement. Ultimately responsible for safe use and care of kitchen equipment. Prepare a variety of menu items using several different and complex methods of preparation such as Cook-Chill, advanced food production system. Examine all food for quality and freshness before preparation. Independently prepare all types of meats poultry, seafood, vegetables, fruits and gravies for regular (VHA Healthy) and modified diets such as; diabetic and 2 gm sodium. Must be able to make substitutions and adjustments during preparation to make food more attractive and to improve taste, while maintaining diet restrictions. Test and evaluate new products and modify standard recipes as needed to meet the demands of the service. Train lower level cooks and advise on how to improve work (performance improvement) Adjust amount and proportions of ingredients while maintaining the original balance between ingredient quantities and number of portions used. Make suggestions to Cook Supervisor on best equipment to prepare items with when recommended equipment is not available. Make substitutions and adjustments to food preparation procedures and seasoning to make finished product more attractive and improve taste. Work Schedule:
Monday-Friday 0600-1430, 0800-1630, 0930-1800. May work holidays/weekends/rotating shifts to meet service needs Position Description Title/PD#:
Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/26/2020.
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 EquipmentWork 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:
Work requires continuous standing, walking, and frequent stooping, reaching/reaching above shoulder, kneeling with assistance, pushing and bending. Carts pushed by employee may weigh between 450-475 pounds and require up to 40 pounds of force to push. Employee frequently lifts or moves objects weighing up to 40 pounds unassisted and must be able to lift/carry over 40 pounds with the assistance of other workers. He/she must be able to push heavy pieces of equipment, such as loaded carts, over long distances (between buildings). He/she may also scour or scrub utensils, carts or other equipment, work on ladders while cleaning, and operate powered cleaning equipment.
Estimated Salary: $20 to $28 per hour based on qualifications.
Ensure that all foods prepared are properly prepared using HACCP procedure and guidelines. Examine food for freshness and quality prior to preparation. Follow manufacturing guidelines for safety and sanitation of specialized cooking equipment such as blast chiller and vacuum packer. Maintains the proper temperature for all foods during holding, to assure quality control and food safety and utilizes leftovers and rotates food to prevent spoilage. Measures and documents food temperatures of prepared food items. Cleans work areas, including refrigeration/freezer units, work tables/carts, cooking and food preparation equipment, floors, walls, shelving, etc. When opening cases/cans of supplies, takes empty boxes/cans to trash/recycling storage, etc. Follows established cleaning procedures. Safely operates a variety of kitchen equipment and disassembles and assembles component parts and accessories for cleaning. Wears personal protective equipment when required. Utilizes Safety Data Sheets for information related to all chemicals. Refers concerns/questions to supervisor, including equipment in need of repair, any safety hazards, and suggestions for improvement. Ultimately responsible for safe use and care of kitchen equipment. Prepare a variety of menu items using several different and complex methods of preparation such as Cook-Chill, advanced food production system. Examine all food for quality and freshness before preparation. Independently prepare all types of meats poultry, seafood, vegetables, fruits and gravies for regular (VHA Healthy) and modified diets such as; diabetic and 2 gm sodium. Must be able to make substitutions and adjustments during preparation to make food more attractive and to improve taste, while maintaining diet restrictions. Test and evaluate new products and modify standard recipes as needed to meet the demands of the service. Train lower level cooks and advise on how to improve work (performance improvement) Adjust amount and proportions of ingredients while maintaining the original balance between ingredient quantities and number of portions used. Make suggestions to Cook Supervisor on best equipment to prepare items with when recommended equipment is not available. Make substitutions and adjustments to food preparation procedures and seasoning to make finished product more attractive and improve taste. Work Schedule:
Monday-Friday 0600-1430, 0800-1630, 0930-1800. May work holidays/weekends/rotating shifts to meet service needs Position Description Title/PD#:
Relocation/Recruitment Incentives:
Not authorized To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/26/2020.
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 EquipmentWork 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:
Work requires continuous standing, walking, and frequent stooping, reaching/reaching above shoulder, kneeling with assistance, pushing and bending. Carts pushed by employee may weigh between 450-475 pounds and require up to 40 pounds of force to push. Employee frequently lifts or moves objects weighing up to 40 pounds unassisted and must be able to lift/carry over 40 pounds with the assistance of other workers. He/she must be able to push heavy pieces of equipment, such as loaded carts, over long distances (between buildings). He/she may also scour or scrub utensils, carts or other equipment, work on ladders while cleaning, and operate powered cleaning equipment.
- Department:
7404 Cooking - Salary Range:
$24.14 to $24.24 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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