Cook

U.S. Department of Veterans Affairs; Amarillo (TX); On-site; USD 36,000 - 54,000; Full time

Job summary

U.S. Department of Veterans Affairs at the Amarillo VA Medical Center, Nutrition and Food Service, seeks a Cook to prepare nutritious meals for Veterans. You will lead and coordinate lower grade cooks across one or more work centers to accomplish quantity cooking operations.

The role involves preparing meals for regular and modified diets, supervising food service staff, and ensuring meals meet safety and quality standards. Work schedules include early mornings with rotating shifts.

Qualifications

• Experience or training demonstrating ability to perform the duties of this position.
• Applicants will be evaluated using OPM Federal Wage System standards.

Responsibilities

• Independently prepares all types of food for regular and modified diets.
• Prepares, cooks, seasons, and portions food for all meals to be ready at the correct temperature and time.
• Coordinates the cooking of items prepared by other cooks at one or more work centers.
• Uses various cooking methods (broiling, roasting, baking, frying, boiling, steaming, stewing, braising, grilling) to prepare meats, fish, poultry, vegetables, and desserts.

Job description

Summary

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Amarillo - TX. The person in this position prepares nutritious - high qualify meals for service to the Veterans. The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operation

Summary

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Amarillo - TX. The person in this position prepares nutritious - high qualify meals for service to the Veterans. The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operation

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

• Major duties and responsibilities include: - Independently prepares all types of food for regular and modified diets - Prepares - cooks - seasons - and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers - Prepares menu items using special or difficult recipes that require numerous interrelated steps - many ingredients - and lengthy preparation time - Calculates and determines serving portions from quantities of food issued to include meats - poultry - seafood - vegetables - fruits - sauces - and gravies for regular and modified diets - Coordinates the cooking of items prepared by other cooks at one or more work centers - 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 - Makes a variety of desserts such as cobblers - brownies - cookies - and pastries - Tests and evaluates new food products - Develops and modifies standardized recipes - Advises lower grade food service workers and cooks on tray assembly issues - dishwashing procedures - and quality control issues - such as plating techniques -tray arrangements - and practices to maintain temperatures and safety of food - Performs other related duties Work Schedule: Employee will work five days a week with 2 consecutive days off Rotating days off every 3 months - will be required to work weekends and holidays Shift will be 5:30am -2:00pm and 10:30am -7:00pm every week Position Description Title/PD#: Cook/PD99817S 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 often 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