The Richard L. Roudebush VA Healthcare System is recruiting for a Cook. 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 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 judgement.

Duties

The duties of the position will include but not limited to the following: Prepares foods according to recipe and package directions. Cooks hot cereals, canned and instant soups, and packaged mixes for sauces, and gravies. Prepares entr?e and side dishes, such as meatloaf, stews, chili, casseroles, starches and soups with simple recipes. Prepares gelatin, cold meat sandwich fillings and simple salad/dessert recipes. Occasionally roasts meat. Simmers beef cubes or other meats that require long cooking times to tenderize. Accomplishes simple food preparation tasks. Peels, chops, and slices meats, cheeses and vegetables. Purees meats, vegetables, and other menu items and adjusts consistency with thickeners. Prepares items that are ready-to-cook, such as fresh, frozen, or canned vegetables. Bakes frozen potatoes and steams vegetables. Bakes pre-made cookie dough and refrigerated muffin batters. Grills eggs, pancakes, hash browns, french toast, and other breakfast items. Assembles and heats precooked entrees, such as chicken breast, fish, and meat patties. Assembles sandwiches and cold plates. Assembles and heats bacon, sausage, and prepared breakfast breads and rolls. Prepares simple garnishes according to master menu. Follows master menu, production sheets and standardized recipes to prepare items in the quantity needed for the next meal. Accomplishes advance preparation as assigned. Portions sliced meat according to master menu. Counts number of servings per pan to supply the correct quantity for the meal. Limits waste. Pans foods for bulk Rethermalization carts according to guidelines and production quantities. Follows sanitary food handling procedures. Labels all food items with contents and dates per labeling guidelines. Uses refrigerated ingredients in the cooks' cooler by date. Cleans and sanitizes equipment and surrounding areas after use and as assigned for special deep cleaning. Practices safe work habits. Sets up serving station on tray assembly line. Maintains the proper temperature for all foods during holding and serving to assure quality control and food safety. Assures that temperatures are checked prior to sending food to serving line. Maintains security of food storage and preparation areas. Work Schedule: 11:30am - 8:00pm, 5:00am - 1:30pm - rotating weekends and holidays Position Description Title/PD#: Cook/PD99819S

Requirements

• You must be a U.S. citizen to apply for this job
• Subject to a background/suitability investigation
• Designated and/or random drug testing may be required
• May serve a probationary period
• Selective Service Registration is required for males born after 12/31/1959
• A complete application package; Resume, Transcripts, etc.
• Selected applicants will be required to complete an online onboarding process

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Candidate must become ServSafe Manager Certified within 6 months of hire. 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 EquipmentWithout more than normal supervisionWork 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: This position is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy cleaning equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and slicers, mixers, blenders, grills and other equipment safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly. Work is subject to completing assignments within timelines. Working Conditions: Works with other cooks, food service workers, and supervisors in a kitchen environment. Performs work in areas of extremes of temperature. Work is carried out in kitchen that is often crowded, hot and uncomfortable. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers. Position is exposed to steam, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses cleaning and sanitizing solutions, which may be skin and respiratory irritants frequently.

Education

This job does not have an education qualification requirement.

Contacts

• Address Richard L Roudebush VA Medical Center 1481 West Tenth Street Indianapolis, IN 46202 US
• Name: Stella Williams
• Phone: 317-263-4821
• Email: [email protected]