This position is in the Nutrition and Food Service of a Veteran Affairs Medical Center. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Baker is to independently prepare nutritious, high quality baked goods for service to the Veterans.

Duties

Duties and responsibilities for this position include, but not limited to the following: Food Preparation: The work involves the preparation of a full range of baked products found on regular and special diet menus such as bread, rolls, cakes, cookies, biscuits, pastries puddings, fillings, and icings. Make more complicated baked products such as puff pastry, quick breads, batter and sponge cakes, and Danish pastries. Decorates the finished items with icing and add fillings to various pastries. Follows menus, production sheets and recipes to prepare items in the quantity needed. Calculate and determine serving portions from quantities of food issued. Coordinates baking of several items with different baking times and characteristics. Prepares complex recipes with multiple steps and lengthy preparation times. Attractively presents and garnishes food. Bakes basic desserts, i.e. cobblers, brownies, cookies, and simple pastries. 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 recipes to produce quality food items, minimizing preparation time and food waste. 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. Food Safety/Sanitation: 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. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts. Achieves certification in food safety such as ServSafe and can apply knowledge of food safety, food temperatures, etc. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap. Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily. Collects trash, sorts, and prepares items for recycling. Cleans floors, walls, shelves as assigned. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. Prepares food production worksheets from computerized recipe files. Food Storage: Receives, rotates, and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Labels all food items with contents and dates per labeling guidelines. 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 for signs of pest notifying the appropriate individual as determined by your local policy. Maintain accurate food inventories. Aids supervisor in ordering food in accordance with daily and weekly menu requirements. Maintains strict security of all areas. 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 and safety of food. Performs other related duties as assigned. Work Schedule: Varies from 5:00am - 7:00pm seven days a week including holidays. Compressed/Flexible Schedule: Not authorized Position Description Title: Baker / PD#: 99725-S Relocation/Recruitment Incentives: Not authorized

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/29/2024. 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: Frequently lift and move items weighing 23 kilograms (50 pounds) or more. The work requires continuous bending, stooping, standing, or walking. Working Conditions: Frequently work in disagreeable heat. Concrete and tile floors are tiring to walk on, and freshly scrubbed floors offer the danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from use of powered equipment. Exposed to extremes in temperatures when entering walk-in refrigerators from warm kitchens and proofing rooms. 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. Is exposed to steam, cooking odors, and noise from equipment and conversation. 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. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.

Education

This job does not have an education qualification requirement.

Contacts

• Address Fayetteville NC VA Medical Center 2300 Ramsey Street Fayetteville, NC 28301 US
• Name: Ltanya Walker
• Phone: 919-503-8223
• Email: [email protected]