Cook

U.S. Department of Veterans Affairs; Oklahoma City (OK); On-site; USD 36,000 - 60,000; Full time

Job summary

The U.S. Department of Veterans Affairs is seeking a Cook for the Nutrition and Food Service at a VA Medical Center in Oklahoma City.

The role involves preparing nutritious, high-quality meals for Veterans, following menus, production sheets, and recipes to meet dietary needs and portion sizes.

Qualifications

• Ability to prepare meals per menus, production sheets, and recipes.
• Knowledge of safety, sanitation, and food handling procedures.
• Ability to work with various diets (diabetic, low sodium, gluten-free, etc.).
• Stamina to stand for long periods and lift up to 40 lbs.

Responsibilities

• Prepare nutritious, high-quality meals for Veterans.
• Follow menus, production sheets, and recipes to produce items in required quantities.
• Cook a variety of items including entrées, desserts, sandwiches, and vegetables using multiple methods.
• Operate kitchen equipment and maintain sanitation; assist with cleaning and deep cleaning tasks.

Skills

Food preparation

Sanitation and safety

Menu/recipe adherence

Kitchen equipment operation

Job description

Summary

This position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. 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 - WG6 - 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.

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

• This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in VA Oklahoma City Health Care System
• The person in this position prepares nutritious - high qualify meals for service to the Veterans
• Major duties and responsibilities include: 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 - 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 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 Makes a variety of desserts such as cobblers - brownies - cookies - and pastries 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 industrial dish machine Performs other related duties Work Schedule: Saturday through Thursday - 5:00 am to 1:30 pm - (Schedule may change due to the needs of the service)
• Position Description Title/PD#: Cook/PD99818S Telework: VA supports the use of telework as a way to help attract and retain talented individuals in public service - increase worker productivity - and better prepare the agency to operate during emergencies
• This position may be authorized for telework
• Telework eligibility will be discussed during the interview process
• Virtual: This is not a virtual position
• Relocation/Recruitment Incentives: Not Authorized Critical Skills Incentive (CSI): Not Approved Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required 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.