The incumbent is an experienced Chef and functions primarily as an ingredient control room cook; assists with food production and food service oversight, budget control, staff training, and cooking as needed. He/she works in Nutrition & Food Services (NFS) Food Production areas.

Duties

Responsible for all facets of NFS Ingredient Control. Prepares operating supplies and subsistence requisitions based on inventories and future needs. Places orders, performs reconciliation of accounts, and maintains NFS credit card. Pulls and delivers inventory stock for production and service operational needs. Coordinates approval for any substitutions or menu changes and makes independent decisions for substitutions or changes in menu due to food shortages. Maintains records necessary for ordering, receiving and quality control, issuing and taking inventories of subsistence and supply items. Backup for Budget Control for NFS Fund Control Points, maintaining accuracy by reviewing running balances to assure available funds, processing of invoices, and all aspects of budget control. In the absence of the Cook Supervisor, manages all activities related to food production, culinary operations, and food service processes, complying with the standards established by VAPORHCS and regulatory agencies. Assists in training cooks and food service workers (as applicable) in new techniques, equipment usage, food preparation, food storage, food temperature management and holding for tray line service. The training may be verbal, class instruction, hands-on demonstrations, written and/or use of audiovisual aids. Fully functions as a Cook, as assigned. Incumbent is a skilled chef, preferably with an Associate degree from a culinary arts program and certified ServSafe, with professional knowledge of foods, cooking methods and techniques used to prepare quality foods, and Hazard Analysis Critical Control Point (HACCP) program. Possesses in-depth knowledge of standards of quality for both the raw ingredients and final cooked products, and knowledge of food products to the extent he/she can make appropriate substitutions when the normal product is out of stock. Incumbent is skilled and possesses patience necessary to overcome practical problems in production. Evaluates the items produced, and on own initiative, takes corrective action when items do not meet established quality standards. Responsible for following all sanitation, safety, infection control and personal hygiene policies, procedures and guidelines. Protects printed and electronic information containing sensitive information. Participates actively in activities supportive of quality assurance, sanitation, and safety programs; initiates improvement methods and procedures to ensure standards are maintained. Establishes and maintains effective working relationships to provide a unified food service experience. Proficient at computer use for tasks such as electronic data entry, security regulations, operations and information processes as they apply to NFS current software. Performs other duties as assigned. Work Schedule: Monday - Friday, 5:00am - 1:30pm Position Description Title/PD#: Cook/PD215360

Requirements

• You must be a U.S. citizen to apply for this job
• Subject to a background/suitability investigation
• 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
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)
• Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Veterans Health Administration Health Care Personnel (HCP) - See "Additional Information" below for details
• Pre-employment physical required

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 10/30/2023. 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. The ability to do the work of a Cook without more than normal supervision. Examples include: Independently planning, coordinating, and cooking an entire meal; Thorough understanding of routine methods and procedures in all functional areas of food service; Ingredient control; batch meal preparation; Evaluating a variety of raw and cooked food to ensure compliance with food safety and sanitation; Following sanitation, safety, infection control, and hygiene policies and procedures; Preparing operating supplies and subsistence requisitions based on inventories and future needs; Interpreting reports including tray tickets, allergies, food production status, diet orders, recipes, menus, and inventory; Coordinating and maintaining records of food service plans, production goals, and results in order to track the expenditure for and efficient use of food, personnel, materials and other resources within the budget. 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: Work assignments require moderate to heavy physical activity including constantly standing and walking: frequently moving and lifting objects weighing up to 40 pounds unassisted or more than 40 pounds with assistance, frequent stooping, reaching and pushing and pulling carts of considerable weight. May lift and move objects weighing 70-100 pounds. Hand dexterity is necessary in the utilization of machines to prepare foods. Working Conditions: The work is performed in kitchen areas which are often crowded, stressful and around uncomfortably high temperatures and humidity due to the steam and heat from cooking and dishwashing equipment. There is danger of slipping on floors from food or beverage spills as well as exposure to extreme temperature changes when entering walk-in refrigeration or freezing units. The work area is well lighted but noisy from food service activities. Cooks are regularly exposed to hot liquids, sharp cutting blades and hot working surfaces which could lead to the possibility of serious burns, cuts and bruises. May be exposed to various communicable diseases typically seen in hospital and hospitality areas.

Education

There is no educational substitution at this wage level.

Contacts

• Address VA Portland Health Care System 3710 Southwest US Veterans Hospital Road Portland, OR 97239 US
• Name: Gabriella Granderson
• Phone: (281) 928-2981
• Email: [email protected]