OUR MISSION: To fulfill President Lincoln's promise "To care for those who have served in our nation's military and for their families, caregivers, and survivors" - by serving and honoring the men and women who are America's Veterans. How would you like to become a part of a team providing compassionate whole health care to Veterans?

Duties

Cook is assigned as a food service/food production lead in the Hospital Food Production Unit, Frozen Food and Ingredient Rooms of Nutrition and Food Services located in the Clement J. Zablocki VAMC in Milwaukee, WI. Cook performs a full range of cooking tasks including tasks pertaining to food preparation with a variety of menu items including regular and special diet entrees, food service and sanitation, and Frozen Food and Ingredient Control which includes ingredient issue (order, receipt, storage and issue of subsistence), inventory control (security, perpetual and physical inventory); and infection/sanitation control of general work area. Cook acts as a lead to the Ingredient Control Room (ICR) staff; assures work is completed in a timely manner and in accordance with all policies, procedures and regulations and leads three or more workers to effectively carry out daily responsibilities. Duties Include:-Preparing and cooking items such as: meatloaf, French toast, pancakes, turkey tetrazzini, cereal; bacon and sausage; eggs, vegetables; pureed meats and vegetables; meats and entrees, stir-fry's, potatoes; potato substitutes; tube feedings, supplemental feedings, shakes, and thickened liquids by following standardized recipes, gelatin,etc.- -Records data for quality control monitors such as food temperatures, overage/shortages, and disposition of food. -Provides suggestions for adaptations of standardized recipes to account for different techniques and cooking temperatures -Assists with issue of all ICR/FFICR items to food service and food production preparation areas and all items needed by satellite units are placed in appropriately marked transport equipment for scheduled deliveries and that all supplies for therapeutic or recreational outings are set up and placed in designated refrigerator.-Assists supervisor in verifying items and quantity against the purchase order for compliance to specifications, volume and condition. -Checks items and quantities ordered on Production Summary, Meal Distribution Report, and/or Meal Service Summary before processing to assure that items are ordered as indicated on entrée pattern, production sheets and menu and that quantity are within estimates planned to meet requirements according to current census. -Keeps an accurate perpetual inventory. -Helps maintain control of a monthly subsistence valued at $85,000. -Maintains refrigerators/freezers and all equipment in the Ingredient Control Room areas in a clean, sanitary and orderly manner. -Checks all NFS refrigerators/freezers for products recalled in Hazard Alerts, reports quantities on hand to supervisor and quarantines the items until disposition. -Evaluates a variety of raw and cooked food items to decide if they are fresh and whether cooked foods are done by their appearance, consistency, texture, and temperature. -Read and understand written instructions in forms of food labels, standardized recipes, computerized food production sheets as well as metric conversion tables. -Measure and calculate food items and portions and know various tables of weights and measures. Work Schedule: 40 Hours a week including every other weekend and holidays. Relief and every weekend & holidays with 2 days off during the week Compressed/Flexible Schedule: Not Available Position Description Title/PD#: Cook/PD99818S Relocation/Recruitment Incentives: Not authorized

Requirements

• You must be a U.S. citizen to apply for this job
• Subject to a background/suitability investigation
• Designated and/or random drug testing may be required
• May 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

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Your background must demonstrate the following: experience in a variety of cook duties such as preparation of regular and/or special diet foods and meals; cooking meats, poultry, fish, shellfish, and vegetables; making soups, gravies, sauces, desserts, and other foods; knowledge and use of standardized recipes and menus with personal knowledge and experience to measure, assemble, mix ingredients, regulate cooking temperatures, and add seasoning to foods; knowledge and skill to design and prepare decorated foods and aesthetic food arrangements; and knowledge of food storage, safety and sanitation procedures and a broad knowledge of food service and food production operations such as food preparation and serving. Prioritizing tasks based on food safety and patient needs, handling food under sanitary conditions to prevent cross contamination, and understanding of food/drug interactions and food allergens. 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 Clement J Zablocki Veterans Administration Medical Center 5000 West National Avenue Milwaukee, WI 53295 US
• Name: Ronald Thurow
• Phone: 414-712-8262
• Email: [email protected]