This Cook, GS-8 position is located in the Nutrition and Food Service at the VA Maine Healthcare System located at the Togus, ME location. This position is a full-time position at 40 hours per week.

Duties

The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations. Major duties and responsibilities include, but are not limited to: Independently prepares all types of food for regular and modified diets Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets Coordinates the cooking of items prepared by other cooks at one or more work centers Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and 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 meat items by hand, confirming to specific size requirements or weight specifications Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Tests and evaluates new food products Develops and modifies standardized recipes Weighs, measures, assembles ingredients for regular and modified diets. Operates a variety of kitchen equipment: oven, steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. May serve as person in charge for oversight of food safety activities Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date 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 Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. Maintain accurate food inventories Provides assistance to supervisor in ordering food in accordance with daily and weekly menu requirements Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures Promotion Potential: This position is at the full performance level. Work Schedule: The work schedule will be determined based on the needs of the Medical Center. Compressed/Flexible Schedule: Not Applicable Position Description Title/PD#: Cook, WG-7404-08/ PD #99817-S Relocation/Recruitment Incentives: Not authorized Physical Efforts: Cooks at this grade level perform work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to 18 kilograms (40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers. Working Conditions: The work is performed in kitchen areas which are well lighted but are often hot and noisy. The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water. Notifications: This is an AFGE Bargaining Unit position. Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held. This position is in the Competitive Service. This position is covered by locality-based comparability pay. Must pass pre-employment physical examination.

Requirements

• You must be a U.S. Citizen to apply for this job.
• Subject to a background/suitability investigation
• You may be required to 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).

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, 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.

Education

This job does not have an education qualification requirement.

Contacts

• Address Togus VA Medical Center 1 VA Center Augusta, ME 04330 US
• Name: Krista Beacham
• Phone: (210) 975-7087
• Email: [email protected]