Nutrition and Food Service is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook, WG-6 is to prepare nutritious, high-quality meals for service to the Veterans.

Duties

Major duties include but is not limited to: Prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items Follows menus, production sheets and recipes to prepare items in quantity needed Cooks hot cereal, concentrated or dehydrated soups, sauces and gravies Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings an assembles a variety of sandwiches Uses a variety of methods to prepare meats, fish and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising and grilling Slices meats items by hand conforming to specific size requirements or weight specifications Prepares fresh, canned and frozen potatoes, pre-made cookie dough and muffin batters Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners Washes, peels and cuts fruits and vegetables by and or machine Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times Attractively presents and garnishes food Makes a variety of desserts such as cobblers, brownies, cookies and pastries Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours and breads items Weighs, measures, assembles ingredients for regular and modified diets Combines ingredients according to the recipe guidelines and production guidelines Covers, dates, and stores leftovers according to established local policies/procedures Operates a variety of kitchen equipment: oven, combination oven/steamer, grill, slicer, mixer, steam kettles, blender, food processes and scale; follows safety procedures regarding the operation of equipment Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration dates Disassembles and assembles component parts and accessories for cleaning Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks and carts Achieves certifications in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. Operates dish machine; checks equipment to make sure it is free of food residue and soap Cleans ovens, combination oven/steamer, slicer, mixer, steam kettles and grill daily Performs deep cleaning tasks such as walk-in refrigerators and freezers Receives, rotates and stores perishable and non-perishable items according to service polices Labels all food items with contents or damaged goods for stock Weighs, measures and assembles ingredients accurately and according to standardized recipes or requisitions Monitor and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety Monitor signs of pest notifying the appropriate individual as determined by local policy Maintain accurate food inventories Provides assistance to supervisor or higher graded workers in ordering food in accordance with daily and weekly menu requirements Maintains strict security of all areas Work Schedule: Schedule may vary Position Description Title/PD#: Cook/PD99818-S Physical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing and pulling. Lifts or move objects up to 40 pounds unassisted and occasionally lifts or moves objects weighing more than 40 pounds with assistance or a lifting device. Manipulates cumbersome, heavy objects such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. 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. Works with other cooks, food service workers and supervisors. Is exposed to steam, cooking odors, and noise from equipment and conversations. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants.

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 Department of Veterans Affairs Personnel
• A pre-employment physical is required

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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 screen out element for this vacancy is the ability to do the work of a Cook without more than normal supervision. This experience includes: Makes precise measurements and weights in in preparing recipes and portioning food; Follow menus, production sheets and recipes to prepare items in the quantity needed; Makes a variety of desserts such as cobblers, brownies, cookies, and pastries; Prepares pureed foods and adjusts consistency with thickeners; Cleans and sanitizes work areas, and performs deep cleaning tasks when needed; Covers, dates, and stores food leftovers according to established local policies/procedures. 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.

Education

There is no educational substitution for this occupation.

Contacts

• Address VA Portland Health Care System 3710 Southwest US Veterans Hospital Road Portland, OR 97239 US
• Name: Merlinda Winbush
• Phone: 702-791-9000 X14083
• Email: [email protected]