OUR MISSION: To fulfill President Lincoln's promise "To care for him who shall have borne the battle, and for his widow, and his orphan" - by serving and honoring the men and women who are America's Veterans. How would you like to become a part of a team providing compassionate care to Veterans?

Duties

This position is located at the Clement J. Zablocki Medical Center, and is organizationally aligned under the Nutrition and Food Division / Food Production Unit. The purpose of the position is to perform work involved in the preparation of a variety of menu items for hospital patients, orders, receives, stores and issues food items in accordance with department procedures, work all room service stations following modified diet restrictions, and keeps all work areas clean and sanitary. Duties Include: - Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processing. - Follows menus, production sheets to recipes to prepare items in the quality needed. - Performs full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals, concentrated or dehydrated soups, sauces, and gravies. - Grills eggs, hamburgers, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches. - Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters. - Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; prepares pureed foods and adjusts consistency with thickeners. - Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps. - Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items. - Weighs, measures, assembles ingredients for regular and modified diets. - Combines ingredients according to precisely written recipes to produce quality food items, minimizing preparation time and food waste. \ - Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. - Covers, dates, and stores leftovers according to established local policies/procedures. - Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. - Covers, dates, and stores leftovers according to established local policies/procedures. - Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Work Schedule: 20 Hours a week including every other weekend and holidays. This position works one weekend 5:30 am - 2 pm and 11:30 am - 8 pm the next weekend repeating this schedule. There is one relief day every two weeks where the position works an 8 hour shift which may vary between s vary between 5030 AM - 8 PM Position Description Title/PD#: Cook/PD99818S Relocation/Recruitment Incentives: Not authorized

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. 01/19/2024 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 Your background must demonstrate the following: experience in a variety of cook duties such as preparation of regular and/or special diet foods and meals; cooking meats, poultry, fish, shellfish, and vegetables; making soups, gravies, sauces, desserts, and other foods; knowledge and use of standardized recipes and menus with personal knowledge and experience to measure, assemble, mix ingredients, regulate cooking temperatures, and add seasoning to foods; knowledge and skill to design and prepare decorated foods and aesthetic food arrangements; and knowledge of food storage, safety and sanitation procedures and a broad knowledge of food service and food production operations such as food preparation and serving. Prioritizing tasks based on food safety and patient needs, handling food under sanitary conditions to prevent cross contamination, and understanding of food/drug interactions and food allergens. IN DESCRIBING YOUR KNOWLEDGE, SKILLS AND ABILITIES, PLEASE BE CLEAR AND SPECIFIC. WE WILL NOT MAKE ASSUMPTIONS. If your resume does not support your questionnaire answers, we will not allow credit for your responses. 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 Effort: Work requires continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing up to 60 pounds with the assistance of lifting devices or other workers. Exposed to below normal temperature and freezing temperatures in walk-in refrigerators and freezers. Must have availability to use a standard keyboard and view a PC continuously for two hours. Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortable high temperatures and humidity as well as routine work in the freezer where temperatures are -5 to 20 degrees. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. The work performed in the kitchen may expose the employee to various communicable diseases typically seen in hospital and hospitality areas

Education

This job does not have an education qualification requirement.

Contacts

• Address Clement J Zablocki Veterans Administration Medical Center 5000 West National Avenue Milwaukee, WI 53295 US
• Name: Ronald Thurow
• Phone: 414-712-8262
• Email: [email protected]