Cook

U.S. Department of Veterans Affairs; Albuquerque (NM); On-site; USD 22,000 - 30,000; Full time

Job summary

The U.S. Department of Veterans Affairs Raymond G Murphy Veterans Affairs Medical Center in Albuquerque, NM is seeking a Cook to perform a full range of cooking methods and prepare meals including regular and special diet entrees, starches, vegetables, sauces, gravies, and desserts.

The incumbent will follow menus, production sheets, and recipes, coordinating several items with different cooking times under minimal supervision, and will operate under sanitary food handling procedures with

Qualifications

• Experience with feeding a variety of diets (regular and therapeutic).
• Ability to follow menus, production sheets, and recipes precisely.
• Commitment to sanitary food handling procedures.

Responsibilities

• Prepare meals using a full range of cooking methods for regular and therapeutic diet entrees and desserts.
• Follow menus, production sheets and recipes to produce items in the required quantities.
• Coordinate multiple items with different cooking times to ensure meals are ready on time.
• Maintain sanitary food handling procedures and proper food safety practices.

Skills

Food Safety

Sanitation

Job description

Summary

The position is located in the Nutrition and Food Service at the Raymond G Murphy Veterans Affairs Medical Center in Albuquerque - NM. The incumbent will perform a full range of cooking methods. Responsibilities include preparing entire meals and require the coordination of several items with different cooking times and characteristics under minimal supervision. Menu items including regular and special diet entrees - starches - vegetables - sauces or gravies - and dessert items.

Summary

The position is located in the Nutrition and Food Service at the Raymond G Murphy Veterans Affairs Medical Center in Albuquerque - NM. The incumbent will perform a full range of cooking methods. Responsibilities include preparing entire meals and require the coordination of several items with different cooking times and characteristics under minimal supervision. Menu items including regular and special diet entrees - starches - vegetables - sauces or gravies - and dessert items.

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 as 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

• Major duties include: Works 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 - hamburgers - 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 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 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
• Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety - food temperatures - etc
• Work Schedule: Full-time - Sunday through Saturday - Variable tours (5:30am - 2:00pm - 6:00am - 2:30pm - 7:30am - 4:00pm - 8:30am - 5:00pm - and 9:30am - 6:00pm)
• Rotating days off - which include every other weekend off
• Position Description Title/PD#: Cook/PD99818S 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