This position is located in the Nutrition and Food Services Department at the Coatesville VA Medical Center under general supervision of the Cook Supervisor. The incumbents perform a variety of duties that are primarily concerned with food service or food preparation, or a combination of both. Incumbents operates a large panel truck to deliver the properly prepared meals to various buildings throughout the Medical Center grounds.

Duties

When assigned to the Food Production Unit, incumbent may be required to perform the following duties: Production Incumbents are responsible for independently preparing, seasoning, cooking and portioning a variety of menu items for the regular and modified diets. Plans, regulates and schedules cooking procedures so that numerous completed food products at different levels of difficulties are ready at the appropriate temperatures and time. Prepares a variety of meats, seafood, sauces, gravies, vegetable, etc., using all methods of fry and moist heat techniques, using simple and difficult standardized recipes to accommodate regular and modified diet menus. Evaluate the amount of ingredients issued for each meal and to catch errors in weighing and portioning. Examines all food for quality and freshness before preparation and after all items are cooked. Follows menu and standardized recipe to garnish and season foods per recipe, menu and prepares attractive and appetizing food items that meet diet restrictions. Continually looks for ways to improve the recipes and garnishes, schedules test of modifications to the standardized recipe and makes recommendations for change in the recipe to the Cook Supervisor. Monitors temperatures and steam pressures, evaluates the condition of food being cooked at frequent intervals, turns, baste food to prevent uneven cooking and drying out. Taste test food during cooking, following established procedures to assure product quality. Attends daily taste panel and documents findings on the form provided. Batch cooks items as required to preserve the nutritional quality and palatability of food. Labels food items identifying product, date of production, date of use, and date of expiration. Cover, date, and store left -overs according to established guidelines. When food supplies are not sufficient, reports deficit to higher grade cook or Food Production Manager Routinely records food temperatures during preparation and services, correctly labels, dates, stores, and utilizes foods and left overs as instructed by higher grade cook or supervisor. Utilizes Hazard Analysis Critical Control Points (HACCP) methodology to prevent foodborne illness and food contamination, and safeguards food through the workflow. Records data as required. Motor Vehicle Operation Driver is required to have a valid driver license, must be capable of safely operating hydraulic truck lifts. Driver will operate a large panel truck which typically has a gross vehicle weight of 10,000-25,000 pounds to pick up and quickly deliver the meals throughout the facility according to the specified time schedule. Incumbent will load and unload the food carts and secure them appropriately to ensure the integrity of the meals and to safeguard equipment. Menu/Recipe Development The cook coordinates and oversees the implementation of recommended changes, working with all individuals in Food Production and Service. All recipes will be standardized and modified and submitted to the Food Production Supervisor. Recipe standardization is the responsibility of this employee working in conjunction with the other cooks. Safety/Sanitation Incumbent is responsible for proper care and use of various kitchen utensils and power equipment. The incumbent is also responsible for reporting equipment malfunction or the need for equipment repair. Maintains a neat, safe and clean work environment so that food products are wholesome and safe. Follows all sanitation, safety, infection control and personal hygiene policies, procedures and guidelines. Customer Service Communicates with other cooks, Food Service workers, Food Service Supervisors and Cook Supervisor regarding necessary information of food production matters or problems with meals or food service. obtains computer printout and uses other guides to determine amounts to be prepared. Food productions reports, diet census, menus, recipes and standing order sheets are considered other guides. Incumbent should be able to recognize errors on these guides and works with the Food Production or Cook Supervisor (if available) to correct the errors. If not available the incumbent needs to make corrections to correct errors, adjust food count prior to meal service. Work Schedule: 5a-1:30p,10:00 am- 6:30 pm rotating shifts, holidays, weekends Compressed/Flexible Schedule: Not authorized Position Description Title/PD#: Cook/PD99818S Relocation/Recruitment Incentives: Not authorized Physical Requirements: Incumbents 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. Drivers exert light to moderate physical effort and occasionally heavier objects while loading cargo.

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/22/2024. 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 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. Drivers exert light physical effort in reaching, bending, turning, or moving hands, arms, feet, and legs to operate hand and foot controls. They exert moderate physical effort in the frequent handling of objects weighing up to 18 kilograms (40 pounds), and the occasional handling of heavier objects while loading cargo, with the assistance of other workers or weight handling equipment. Working Conditions: Work is performed in kitchen areas which are well lighted but are often hot and noisy with exposure to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. Is responsible for following defined safety rules to avoid hazards associated with the operation and cleaning of steam and electrical equipment used in Nutrition and Food Services. Must use proper procedures in lifting and moving heavy objects to avoid bruises, strains, and other injuries. Must be alert to avoid falls on wet floors, burns and scalds from hot foods and equipment, cuts from knives, slicers, and other equipment and injury from improper use of chemicals. Must have the ability to work rapidly, yet efficiently, to meet food production and meal schedule timeframes. When entering the freezer is required to wear provided protective clothing. Drivers work inside and outside and operate vehicles in all kinds of weather in a controlled traffic environment throughout a Government installation or establishment and on public roads Drivers are exposed to dirt and fumes, and to the possibility of cuts, bruises, and broken bones as a result of accidents while driving or from falling objects when loading and unloading the vehicle.

Education

No specific education is required for this position.

Contacts

• Address Coatesville VA Medical Center 1400 Black Horse Hill Road Coatesville, PA 19320 US
• Name: Laura Batcheller
• Phone: 720-576-3315
• Email: [email protected]