Cook

US-Department-of-Veterans-Affair; White City (OR); On-site; USD 42,000 - 52,000; Full time

Job summary

The Nutrition and Food Service at a VA Medical Center provides meals and nutritional care to Veteran patients. This Cook position requires preparing a variety of items, including regular and therapeutic diets, planning cooking processes, and coordinating items to serve meals on time and at the correct temperature.

Applicants must show evidence of training or experience and will be evaluated under the Federal Wage System standards.

Qualifications

• Experience preparing and cooking a variety of items including regular and therapeutic diets.
• Plan cooking processes to produce meals on time and at the proper temperatures.
• Portion and serve food into standard service sizes.
• Roast, broil, bake, fry, boil, steam, and stewing meats, fish, poultry.
• Prepare soups, stocks, gravies, sauces, and puddings with standard recipes.
• Maintain food safety and proper temperatures for holding and serving.

Skills

Dexterity and Safety

Interpret Instructions

Materials

Technical Practices

Tools and Equipment

Supervision

Work Practices

Job description

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.

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 ability to do the position of a Cook under more than normal supervision. Examples of experience include: Independently preparing and cooking a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items, 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; portioning and serving food into standard service sizes; roasting, broiling, baking, frying, boiling, steaming, and stewing meats, fish, and poultry; preparing soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes; adjusting standardized recipes for the number of servings required in large quantity cooking; slicing meat items by hand conforming to a specific size requirement or weight specification; maintaining proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety.

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.