Performs the following functions in the Nutrition & Food Services department of a 150 bed acute care healthcare system with a Rehabilitation and Alcohol & Substance Abuse Unit. The position completes daily duties to assure patients receive quality, nutritious meals in a timely manner. Duties are performed either on the early, middle, or late shift; weekends & holidays; part-time or fulltime.

Duties

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 in preparing recipes and portioning food Prepares and cooks a variety of items in accordance to therapeutic diet needs, such as diabetic, low sodium, low protein, gluten free, etc. 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 Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Follows 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 industrial dish washing machine Operates a variety of kitchen equipment Disassembles and reassembles equipment for cleaning Makes a variety of desserts such as cobblers, brownies, cookies, and pastries 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 Applies knowledge of sanitation principles to safeguard food against spoilage and waste Follows appropriate safety procedures in operating a variety of kitchen equipment Follows sanitary food handling procedures Work Schedule: 5:30 am - 4:00 pm, 7:30 am - 6:00 pm Saturday and Sunday Position Description Title/PD#: Cook/PD99818S Critical Skills Incentive (CSI): Not Approved Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/06/2023. 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: Ability to Do the Work of the Position without More Than Normal SupervisionDexterity 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: Works in the kitchen area, steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and high humidity. Noise can also be a factor from food service activities. Cooks are exposed to steam, fumes, and odors from cooking to extreme temperature changes when entering walk-in refrigerators or freezers. They are subject to possible cuts from knives & burns from steam, hot foods or water. Danger of slipping on wet floors or when food or liquid has been dropped. Regularly exposed to hot foods, hot working surfaces, and extreme temperature changes when entering walk-in refrigerators or freezer units. Exposed to grease, garbage, and cleaning chemicals. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper personal protective equipment when completing cleaning activities. Wears heavy gloves when cleaning equipment such as ovens. Wears personal protective equipment such as safety goggles when handing cleaning completing cleaning activities.

Education

This job does not have an education qualification requirement.

Contacts

• Address Sheridan VA Medical Center 1898 Fort Road Sheridan, WY 82801 US
• Name: Ashlyn Valenta
• Phone: (813) 897 - 0341
• Email: [email protected]