Cook

About the role

This Food Service Worker position is located within the Nutrition & Food Service located at the Perry Point VA Medical Center. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. 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 Safety Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work Practices PREFERRED EXPERIENCE: Prepares a variety of meats, seafood, sauces, gravies, vegetables, etc., using all methods of dry and moist heat techniques, using simple and difficult standardized recipes to accommodate regular and modified diet menus. Carves vegetables and fruits as garnishes for food platters and dishes. Slices meat items by hand conforming to specific size requirements or weight specifications. Operates specialized equipment to cook food in large quantities and rapidly chill and store the prepared items under refrigeration for long periods of time. Adjusting standardized recipes for the number of portions required and follows cooking techniques to incorporate the minimal cooking concept. Makes necessary adjustments to appropriately heat and serve convenience foods, using staggered cooking techniques to ensure that food is cooked and available in required amounts to maintain smooth and uninterrupted meal service. Has knowledge of quantity cooking techniques, including line cooking. Distributes food to the serving or centralized tray set up area to meet the established meal service schedules. Monitoring the replenishing of food items to provide continuous meal service. Follows projection for cooking foods only in required amounts and keeping over production to a minimum. Recording usage/overage/underage accurately. When food supplies are not sufficient, reports deficit to Supervisor or higher-grade cook. 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.

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