Cook

U.S. Department of Veterans Affairs; Atlanta (GA); On-site; USD 25,000 - 30,000; Full time

Job summary

The U.S. Department of Veterans Affairs is seeking a Cook at the VA Medical Center in Atlanta, GA. You will prepare nutritious, high-quality meals following menus, production sheets, and recipes to support veterans' health and well-being.

Responsibilities include cooking, grilling, assembling sandwiches, preparing vegetables, operating equipment, and maintaining sanitation. The role requires standing, lifting, and adherence to safety standards; schedule includes weekends and rotating shifts.

Qualifications

• Evidence of training or experience demonstrating ability to perform duties.
• Screen-out element applies and minimal acceptable qualifications are evaluated.
• Duties require standing, lifting up to 40 lbs, and proper sanitation procedures.

Responsibilities

• Prepares and cooks meals per menus, production sheets and recipes.
• Grills eggs, meat patties, pancakes, French toast.
• Prepares fresh and frozen vegetables, sandwich fillings, and salads.
• Operates kitchen equipment and follows safety procedures.
• Maintains sanitation and cleans work areas; performs deep cleaning as needed.
• Work Schedule: Sunday - Saturday, 7:00am - 3:30pm; rotating 6-week schedule.

Skills

Dexterity

Safety

Tools maintenance

Food prep

Sanitation

Tools

Kitchen equipment

Dish machine

Heavy lifting equipment

Job description

Summary

This position is located within the Nutrition and Food Service Department at the Veterans Affairs Medical Center in Atlanta - GA. They are responsible for the preparation of nutritious - high-quality meals to support the health and well-being of the Veterans we serve.

Summary

This position is located within the Nutrition and Food Service Department at the Veterans Affairs Medical Center in Atlanta - GA. They are responsible for the preparation of nutritious - high-quality meals to support the health and well-being of the Veterans we serve.

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: Prepares and cooks meals that require little or no processing - such as hot cereals - concentrated or dehydrated soups - sauces - and gravies Follows menus - production sheets - and recipes to proper items in the quantity needed Grills eggs - meat patties - pancakes - French toast
• broils meats
• makes cold sandwich fillings and assembles a variety of sandwiches Prepares fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - and muffin batters Prepares and heats convenience items such as frozen hash browns - fish fillets - and chicken nuggets
• Prepares purred 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 Weighs - measures - and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment and follows appropriate safety procedures Follows sanitary food handling procedures Disassembles and reassembles equipment for cleaning Cleans and sanitizes work areas - and performs deep cleaning tasks when needed Operates dish machine Performs other related duties Work Schedule: Sunday - Saturday - 7:00am - 3:30pm
• Rotating 6 week schedule
• Schedule includes holidays
• Schedule subject to change depending on agency needs
• Position Description Title/PD#: Cook/PD08004A Physical Requirements: Subject to continuous standing - walking - frequent bending - reaching - pushing -and pulling
• Lifts or moves objects weighing up to 40 lbs
• unassisted and occasionally lifts or moves objects weighing more than 40 lbs
• with assistance of a lifting device or other workers
• Manipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipment
• Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely
• Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operating equipment.