This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in VA NY Harbor Healthcare System, at the Queens Facility. The primary purpose of the WG-04 Cook is to prepares nutritious, high qualify meals for service to the Veterans patients at the Medical Center. The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments may require knowledge and judgement.

Duties

Major duties but not limited: Weighs, measures, and assembles ingredients for regular and modified diets. Cleans and sanitizes work areas and performs deep cleaning tasks when needed. Makes precise measurements and weights in preparing recipes and portioning food. Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets. 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 simple cooking by preparing and cooking items that require little or no processing. Prepares fresh, canned, and frozen vegetables. Follow menus, production sheets and recipes to prepare items in the quantity needed. Covers, dates, and stores food leftovers according to established local policies/procedures. Weighs, measures, and assembles ingredients for regular and modified diets. Operates a variety of kitchen equipment. 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: 6:00am-2:30pm, 7:30am-4:00pm, 8:00am4:30pm Various, Rotating Days Off Position Description Title/PD#: Cook/PD99819S Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/04/2023. 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 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: Subject to continuous standing, walking, frequent bending, reaching, pushing and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of temperature extremes. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable, and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers, and supervisors. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service, and proper protective equipment when completing cleaning activities.

Education

This job does not have an education qualification requirement.

Contacts

• Address VA NY Harbor Healthcare System 423 East 23rd Street New York, NY 10010 US
• Name: Maritza Cazares
• Phone: 718-584-9000 X6668
• Email: [email protected]