This position is located in the Nutrition and Food Service at Dublin VAMC, Nutrition and Food Services 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. The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments may require knowledge and judgment.

Duties

Duties include but not limited to: Weighs, measures, and assembles ingredients for regular and modified diets Cleans and sanitizes work areas, and performs deep cleaning tasks when needed Makes precise measurements and weights in in preparing recipes and portioning food Independently prepares and cooks a variety of items in accordance to therapeutic diet needs, such as diabetic, low sodium, low protein, gluten free, etc. Uses simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount Performs a full range of simple cooking by preparing and cooking items that require little or no processing Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Follow menus, production sheets and recipes to prepare items in the quantity needed Covers, dates, and stores food leftovers according to established local policies/procedures Weighs, measures, and assembles ingredients for regular and modified diets Operates industrial dish washing machine Operates a variety of kitchen equipment Disassembles and reassembles equipment for cleaning Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Monitors and maintains proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety Prepares pureed foods and adjusts consistency with thickeners Washes, peels, and cuts fruits and vegetables Applies knowledge of sanitation principles to safeguard food against spoilage and waste Follows appropriate safety procedures in operating a variety of kitchen equipment Follows sanitary food handling procedures Work Schedule: 5:30am - 2:00pm, 6:00am - 2:30pm, 7sm - 3:30pm, 8:00am - 4:30pm. Rotation work schedule include weekends and Holidays Compressed/Flexible: Not Authorized Telework: Not Authorized Virtual: This is not a virtual position. Position Description Title/PD#: Cook/PD030815 Relocation/Recruitment Incentives: Not Authorized Financial Disclosure Report: Not required

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/20/2024. 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 subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. 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 of time to complete duties. Works with other cooks, food service workers and supervisors. exposed to steam, cooking odors, and noise from equipment and conversation. 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.

Education

There is no educational substitution at this wage level.

Contacts

• Address Carl Vinson VA Medical Center 1826 Veterans Boulevard Dublin, GA 31021 US
• Name: Abdul Turay
• Phone: 919-286-0411 X178628
• Email: [email protected]