VA Jobs Near Me – Cook

Summary

This position is located at VA Portland Health Care System, Nutrition and Food Service. The incumbent performs tasks such as food preparation, planning, cooking and cleaning as well as overall food service, safety and sanitation.

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Duties

Major Duties:

Prepares a full variety of meats, sauces, gravies, vegetables, and other food items using all methods of heat techniques, e.g., steaming, broiling, baking, frying, etc., to produce complete hot and cold meals on time and at the proper temperature.
Adjusts recipes to ensure correct yield for large quantity cooking.
Operates specialized equipment to cook food in large quantities.
Follows specialized health and safety procedures in storing food items in the food bank.
Performs yield testing and gathers other test data to assist management in making purchasing and menu decisions.
Maintains the proper temperature for all foods during preparation, serving and transporting to patient. Knows modified diets.
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.
Receives and checks (before accepting) the quantity and quality of items delivered by vendors and/or A&MM by comparing item to specifications, standards, and quality immediately notifying supervisors of any discrepancies. Assures items are received and stored according to current procedures.
Restocks items into coolers from freezer to ensure proper thaw time so no frozen items are sent out of kitchen on trays or nourishments. Receives and compiles food orders from the working units.
Prepares operating supplies and subsistence requisitions based on inventories and future needs, utilizing computer, phone, VISA or P.O’s (purchase orders).
Places orders by computer, performs reconciliation of accounts, maintains NFS credit card.
Maintains records necessary for ordering, receiving and quality control, issuing and taking monthly inventories of subsistence and supply items.
Checks stock on hand to re-order for a daily or weekly basis.
Sets up freezer for weekend production and food service use.
Schedules for use any stored leftovers, following established procedures.
Rotates subsistence items continuously issuing older stock first.
Checks stock on a daily basis and offers suggestions to meal changes to ensure old stock is used in a timely manner.
Reviews menus and other orders notifies supervisor of discrepancies in orders, recipes, or food and supplies on hand.
Coordinates the assembling, weighing or measuring of foods requested (fresh, frozen, canned or day) and delivers to the appropriate areas, ensuring sanitation and temperature standards are maintained during handling, in transit, storage and delivery.
Provides accurate, timely purchasing information – keeping track of shortages and overages.
Provides guidance and assistance to cooks and food service workers assigned to ingredient control unit.
Assists in the development of procedures governing the complete operation of ingredient control unit and food waste control.
Attends required classes and meetings and utilizes these meetings to communicate information to supervisors and co-workers.
Prepares picnic items such as entrees, salads and desserts.
Relieves cooks in production preparing a wide variety of food items including regular and modified diet entrees and desserts.
Operates and maintains equipment used in large quantity cooking including grill, steamer, slicer, grinder, food processor, blender, combi- and convection oven.
Cleans storerooms, coolers and freezer. Maintains area per infection control guidelines.
Prepares food production work sheet from computer recipe files. Utilizes computer generated information when appropriate.
Operates specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items under refrigeration for long periods of time.
Follows specialized health and safety procedures (HACCP) in storing food items in the food bank.
Backup for Budget Control for three Fund Control Points, assuring accurate balances by reviewing running balances to assure available funds, processing invoices, and all aspects of budget control.
Maintains a positive attitude and accepts responsibility for assigned products.
Works as a team member to assure food production goals are met.

Work Schedule: Monday – Friday 0500-1330

Position Description Title/PD#: Cook/PD21515A

Telework: Not eligible.

Virtual: This is not a virtual position.

Relocation/Recruitment Incentives: Not authorized.

Permanent Change of Station (PCS): Not authorized.

Financial Disclosure Report: Not required.

Physical Requirements: Work involves constant standing, stooping, walking, pushing food carts, frequently lifting and moving objects weighing up to 40 pounds and occasionally lifting or moving objects more than 40 pounds. May be required to perform heavy work such as scouring and scrubbing equipment, moving heavy carts, and safely using power-cleaning equipment.

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Requirements

Conditions of Employment

You must be a U.S. citizen to apply for this job
Subject to a background/suitability investigation
May serve a probationary period
Selective Service Registration is required for males born after 12/31/1959
Selected applicants will be required to complete an online onboarding process
Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Veterans Health Administration Health Care Personnel (HCP) – See “Additional Information” below for details.

Qualifications

To qualify for this position, applicants must meet all requirements within 30 days of the closing date of this announcement, 10/17/2022.

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, the ability to do the work of the position without more than normal supervision. Examples include: Knowledge in ordering, issuing and storing food items and supplies; Knowledge in electronic system ordering and inventory management of food, chemicals and supplies; Knowledge of quantity food production principles and quality food product characteristics; Knowledge of modified diets and performing related special procedures; Have an understanding of food terminology, measurements, and serving information from standardized recipes as applied to regular and modified diets; Knowledgeable and proper use of all chemicals in food preparation areas; Knowledgeable of current food sanitation and safety procedures/policies on infection control and other food preparation guidelines.; and knowledge and application of personal hygiene standards and safe work procedures.

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

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.

Additional information

The Interagency Career Transition Assistance Plan (ICTAP) and Career Transition Assistance Plan (CTAP) provide eligible displaced VA competitive service employees with selection priority over other candidates for competitive service vacancies. To be well-qualified, applicants must possess experience that exceeds the minimum qualifications of the position including all selective factors if applicable, and must be proficient in most of the requirements of the job. Information about ICTAP and CTAP eligibility is on OPM’s Career Transition Resources website which can be found at https://www.opm.gov/.

This job opportunity announcement may be used to fill additional vacancies.

If you are unable to apply online or need to fax a document you do not have in electronic form, view the following link for information regarding an Alternate Application.

Pursuant to VHA Directive 1193.01, VHA health care personnel (HCP) are required to be fully vaccinated against COVID-19 subject to such accommodations as required by law (i.e., medical, religious or pregnancy). VHA HCPs do not include remote workers who only infrequently enter VHA locations. If selected, you will be required to be fully vaccinated against COVID-19 and submit documentation of proof of vaccination before your start date. The agency will provide additional information regarding what information or documentation will be needed and how you can request a legally required accommodation from this requirement using the reasonable accommodation process.

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