Cook

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 - WG-6 - is to prepare nutritious - high quality meals for service to the Veterans.

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 - Ameri Corps) 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.

• Food Preparation
  - Works 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.
  
  - Follows menus - production sheets and recipes to prepare items in the quantity needed
• - Cooks hot cereals - concentrated or dehydrated soups - sauces - gravies.
  
  - Grills eggs - hamburgers - meat patties - pancakes - French toast
• 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 - muffin batters.
  
  - Prepares and heats convenience items
• prepares pureed foods and adjusts consistency with thickeners.
  
  - Washes - peels and cuts fruits and vegetables by hand or machine
• Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps.
  
  - Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times.
  
  - Attractively presents and garnishes food.
  
  - Makes a variety of desserts such as cobblers - brownies - cookies and pastries.
  
  - Washes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads items.
  
  - Weighs - measures - assembles ingredients for regular and modified diets.
  
  - Combines ingredients according to…