Cook

U.S. Department of Veterans Affairs; Grand Junction (CO); On-site; USD 36,000 - 48,000; Full time

Job summary

The U.S. Department of Veterans Affairs, Grand Junction VA Health Care System, Nutrition and Food Service is seeking a Cook at WG-4 level to prepare nutritious and high-quality meals for Veterans.

The role encompasses following menus, production sheets, and recipes, operating kitchen equipment, and maintaining sanitary food handling procedures in a patient-care environment.

Qualifications

• Experience and training evidence required; must be sufficient to perform the duties as outlined.

Responsibilities

• Prepares and cooks meals according to menus and recipes.
• Grills eggs, meats patty, pancakes, and French toast.
• Broils meats; makes cold sandwich fillings and assembles sandwiches.
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes and muffin batters.
• Heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets.

Job description

Summary This position is located in the Nutrition and Food Service at the Grand Junction VA Health Care System. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook - WG-4 - is to prepare nutritious - high quality meals for service to the Veterans.

Summary This position is located in the Nutrition and Food Service at the Grand Junction VA Health Care System. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook - WG-4 - is to prepare nutritious - high quality meals for service to the 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.

• 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: Rotating days - various work schedules to meet the needs of the service
• Position Description Title/PD#: Cook/PD99819S 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
• 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.