Summary

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.

Qualifications

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.

Duties

• The VA has adopted Core Values and Characteristics that apply universally across the Department
• The five Core Values define \"who we are -\" our culture - and how we care for Veterans - their families and other beneficiaries
• The Values are Integrity - Commitment - Advocacy - Respect and Excellence (\"I CARE\")
• As a VA professional - your opportunities are endless
• With many openings in the multiple functions of VA - you will have a wide range of opportunities and leadership positions at your fingertips
• 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
• Uses a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling
• 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
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Gathers test data to assist management in making purchasing and menu pricing decisions
• Maintains clean and sanitary conditions in all storage areas
• Records temperatures of food and food storage areas - reports discrepancies to Supervisor
• Maintains security of storage areas
• Enters work orders for all maintenance issues and/or reports to Supervisor
• Receives and stores all products delivered to the Service
• Ensures that subsistence is received in a safe and sanitary manner and that accurate quantities are received and added to running inventories
• Makes corrections on invoice for errors in quantity - omissions and rejected items
• Stores all food and expendable supplies according to food safety standards and specifications (quality - delivery temperature - cleanliness - in-tact packaging - weight)
• Inventories subsistence and maintains running inventories of all subsistence and supplies
• Takes physical inventory of all food and supply on at least a weekly basis for the purpose of generating food and supply orders
• Ensures that all subsistence is rotated and used according to food safety standards
• Determines subsistence needs based on vendor and menu - documenting appropriately on an ongoing basis
• Requisitions items in accordance with menu requirements - diet census - oral/written instructions - and computer reports
• Operates the computer to record and retrieve recipe - menu - order - and inventory data and to produce reports of such information for various NFS areas
• Plans foods for bulk production according to forecast reports and production worksheets
• Performs other related duties
• Work Schedule: 5:00AM-1:30PM (subject to change based on workload/staffing) Position Description Title/PD#: Cook (Ingredient Control)/PD99356S Physical Requirements: 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.