This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Martinsburg, WV. The person in this position prepares nutritious, high qualify meals for service to the Veterans. 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

Duties

Major duties and responsibilities include: 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 Grills eggs, 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, and muffin batters Broils, roasts, bakes fries, boils, steam, braises, meats, fish and poultry Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters Assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps Prepares a variety of menu items using several different and complex methods of preparation such as cook/chill and cook/serve Follows menus, production sheets and recipes to prepare items in the quantity needed. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Calculate and determine serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets. Prepare or coordinate the preparation of entire meals and prepare, season, and determine serving portion food for all meals by following standardized, special, or difficult recipes. Coordinates cooking of several items with different cooking times and characteristics. Prepares complex recipes with multiple steps and lengthy preparation times. Cooking techniques (such as sous vide, and combi-oven) maybe employed. Coordinates the cooking of items prepared by other cooks at one or more work centers. May lead lower-graded cooks engaged in a variety of standard cooking operations simultaneously at one or more work centers. Attractively presents and garnishes food Tests and evaluates new food products and develops and modify standardized recipes, including complex dietary regimes, such as dysphagia diets. Gathers data to assist management in making purchasing and menu pricing decisions. Promotion Potential: None Work Schedule: Tuesday-Saturday 5:00 am-1:30pm Position Description Title/PD#: Cook/PD99817S Critical Skills Incentive (CSI): Approved

Requirements

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 06/21/2024. 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 eligible 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/Working Conditions: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.

Education

This job does not have an education qualification requirement.

Contacts

• Address Martinsburg VA Medical Center 510 Butler Avenue Martinsburg, WV 25405 US
• Name: Elizabeth McNeill
• Phone: 910-729-2381
• Email: [email protected]