Cook

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

Job summary

The U.S. Department of Veterans Affairs is seeking a Cook/WG-6 at the Bruce W. Carter VA Medical Center in Miami. The role focuses on preparing nutritious meals for Veteran patients, including regular and therapeutic diets, following menus, production sheets, and recipes to meet daily demand.

The position requires the ability to work with various diet textures and meet safety standards in a high-volume setting. Shift scheduling includes days, evenings, weekends, and holidays.

Qualifications

• Experience in hospital food service, with ability to handle high-volume production.
• Knowledge of therapeutic and regular diet meal preparation for medically complex patients.
• Familiarity with IDDSI framework for texture-modified foods and thickened liquids.

Responsibilities

• Prepare and cook nutritious meals for Veteran patients.
• Follow menus, production sheets, and recipes to meet demand.
• Cook regular and therapeutic diet entrees, desserts, and side dishes.
• Prepare meats, seafood, vegetables, soups, gravies, and sauces.
• Ensure sanitation, safety, and proper food handling procedures.
• Work various shifts including mornings, evenings, weekends, and holidays.

Skills

Hospital food service experience

Therapeutic diets preparation

IDDSI familiarity

ServSafe Manager Certification

Job description

Summary

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.

Summary

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.

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: Ability To Do The Work Of The Position Without More Than Normal Supervision Preferred Experience- These preferences are highly desired but are not required: Experience working in a hospital - long-term care - or other healthcare food service environment preparing therapeutic and regular diet meals for a medically complex patient population in a high-volume production setting Familiarity with the International Dysphagia Diet Standardization Initiative (IDDSI) framework - including the preparation of texture-modified foods and thickened liquids in accordance with prescribed levels to meet the dietary and safety needs of patients with swallowing disorders Possession of a current ServSafe Manager Certification issued by the National Restaurant Association Educational Foundation 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

• This position is located in the Nutrition and Food Service (NFS) at the Bruce W
• Carter VA Medical Center in Miami
• 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-6 - is to prepare nutritious - high quality meals for service to the Veterans
• The position has a sequence of steps that require attention to work operations - sanitation and safety
• work assignments may require knowledge and judgment
• The work of this position is involved in the preparation of regular or special diet foods and meals
• This includes cooking meats - poultry - fish - shellfish - and vegetables and making soups - gravies - sauces - desserts - and other foods
• Other duties and responsibilities include but are not limited to: Working independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items Following menus - production sheets - and recipes to prepare items in the quantity needed Cooking hot cereals - concentrated or dehydrated soups - sauces - gravies Grilling eggs - meat patties - pancakes - French toast
• making cold sandwich fillings and assembling a variety of sandwiches Using a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling Slicing meat items by hand - confirming to specific size requirements or weight specifications Preparing fresh - canned - and frozen vegetables
• baking frozen potatoes - pre-made cookie dough - and muffin batters Preparing and heating convenience items and preparing pureed foods and adjusting consistency with thickeners Planning cooking processes to produce meals on time and at the proper temperature - which may require coordination of cooking several items with different cooking times Following sanitary food handling procedures Other Cook duties as assigned Work Schedule: Full-Time
• 5:00 a.m
• - 8:00 p.m
• (various shifts)- including nights - weekends - and holidays (Note: Work schedules are determined and approved by the supervisor
• The incumbent may be required to work various shifts on a permanent or temporary basis based on facility/patient care needs)
• Position Description Title/PD#: Cook/PD99818S Physical Requirements: Performing work that is subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• lifting or moving objects weighing up to 40 lbs
• unassisted and occasionally lifting or moving objects weighing more than 40 lbs
• with assistance of a lifting device or other workers
• manipulating cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters - or operating heavy equipment
• The Cook - WG-6 - must possess manual dexterity to operate equipment and to handle sharp knives and blades safely - and must utilize eye-hand coordination and have the ability to concentrate and react quickly to serve food and operate equipment.