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Please Note: This is a temporary Cook position that is not to exceed 1 year.
This position is located in the Nutrition and Food Service at the Ralph H. Johnson VAMC.
Work Schedule: Varying shifts between 5:00 am and 5:30 pm; includes weekends and holidays
Position Description Title/PD#: Cook (Temporary)/07564A
Relocation/Recruitment Incentives: Not Authorized
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 03/27/2020.
- Prepare a variety of meat, fish, poultry, eggs and other entrees for regular and modified diets using standardized recipes and proper procedure. Prepare vegetables, pastas, etc. according to standardized recipes with special emphasis on consistency, seasoning, etc., for modified diets.
- Evaluate a variety of raw and cooked food items to decide if they are fresh and whether cooked foods are done by their appearance, consistency, texture, and temperature.
- Preparation of food for such modified diets as diabetic, sodium restricted, low cholesterol, mechanically altered, pureed and others.
- Preparation of menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and/or involve lengthy preparation.
- Panning of food for cooking or after the cooking process. Food will be layered at a depth of no more than three inches to preserve food quality and meet established temperature guidelines.
- Planning, regulating and scheduling cooking procedures so that numerous completed food products are ready at the appropriate temperature and time.
- Able to take patient meal selections by the bedside according to their diet.
- Able to enter the orders into the dietary software package accurately
- Runs diet activity list and ward diet list from Vista and patient meal tickets, nourishment labels and tally guides from the dietary software package.
- Makes the final check of diet trays assembled by lower grade workers for completeness, correct food temperature and to verify that food items on the tray are appropriate for the prescribed diet.
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 Qualification Standard Handbook X-118C.
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)
- Measuring Instruments
- Special Aptitude - Food Service Work
- Work with Others
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.
Physical Requirements/Working Conditions: Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Incumbent must be able to walk and stand all day.
Frequently lifts and moves objects weighting up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers. Incumbent is required to lift moderate!y heavy items such as pans of food, and bend and stoop as necessary. Must be able to perform work in walk-in refrigerators and freezers.
Working Conditions: The work is performed in kitchen areas which are well lighted but are often hot and noisy. The cooks are exposed to steam and odors from cooking as well as extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.