The Cook position is located in the Nutrition and Food Services, Alvin C. York campus. The incumbent works he WG-8 and WG-6 cooks in the service. The primary purpose of the Cook, WG-4, 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.

Duties

The Cook will perform a full range of simple cooking operations by preparing and cooking foods that require little or no processing and perform food service duties that require proficiency in special procedures. The incumbent must have a broad knowledge of service operations. Major duties also include, but are not limited to: Food handling, preparation, storage and delivery. Routinely monitoring food temperatures during food preparation and storage, monitoring and recording temperatures of equipment and refrigerator units, as assigned, and operating and cleaning kitchen equipment used. May provide relief coverage for the Cook/Food Service Supervisor. Will work all the WG-3 and WG-2 duties as required per staffing and patient care needs. Weighs, measures, and assembles ingredients for regular and modified diets. Makes precise measurements and weights in preparing recipes and portioning food. Cleans and sanitizes work areas, and performs deep cleaning tasks when needed. Prepares and heats convenience items as well as preparation of scratch items such as soups, cereals, vegetables and desserts. Uses simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount. Performs a full range of cooking by preparing and cooking items assigned on daily production sheets using a wide variety of equipment including but not limited to steam kettles, ovens and blenders. Prepares fresh, canned, and frozen vegetables. Follow menus, production sheets and recipes to prepare items in the quantity needed. Covers, dates, labels and stores food according to established local policies/procedures. Weighs, measures, and assembles ingredients for regular and modified diets. Disassembles and reassembles equipment for cleaning. Operates industrial dish washing machine. Monitors and maintains proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety. Prepares pureed foods and adjusts consistency with thickeners. Washes, peels, and cuts fruits and vegetables. Follows appropriate safety procedures in operating a variety of kitchen equipment. Follows sanitary food handling procedures. Applies knowledge of sanitation principles to safeguard food against spoilage and waste. Work Schedule: 7:30am - 4:00pm; Days off are Wednesday and Thursday. The tour assigned as the needs of the service. Position Description Title/PD#: Cook/ 99819-S Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 08/11/2023. 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 SafetyInterpret Instructions, Specifications (other than blueprint reading)MaterialsTechnical PracticesUse and Maintain Tools and EquipmentWork 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. Physical Requirements/Working Conditions: Requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequent lifting or moving objects weighing up to 40 pounds (18 kilograms) unassisted, and occasionally lift or move objects weighing over 40 pounds with assistance of lifting devices or other workers. The work is performed in kitchen areas which are well lighted bu are often hot and noisy. Can be exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. There is the possibility of being cut from knives and burned from steam, hot foods, stoves, and hot grease and water.

Education

There is no substitution of education for this position.

Contacts

• Address Tennessee Valley HCS - Nashville 1310 24th Avenue South Nashville, TN 37212 US
• Name: Brent Clark
• Phone: 615-225-5456
• Email: [email protected]