Career Center

Summary

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Albuquerque - New Mexico. The person in this position prepares nutritious - high quality meals for service to the Veterans.

Qualifications

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 eligible 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. Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities - and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces - and extreme temperature changes when entering walk-in refrigeration or freezing units.

Duties

• The work of this position is involved in the preparation of regular or special diet foods and meals
• This includes cooking meats - poultry - fish - shellfish - and vegetables and making soups - gravies - sauces - desserts - and other foods
• Major duties and responsibilities include: Independently prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items
• Follow menus - production sheets - and recipes to prepare items in the quantity needed
• Grill eggs - meat patties - pancakes - French toast
• broil meats
• make cold sandwich fillings and assemble a variety of sandwiches
• Use a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling
• Slice meat items by hand - confirming to specific size requirements or weight specifications
• Prepare fresh - canned - and frozen vegetables
• bake frozen potatoes - pre-made cookie dough - and muffin batters
• Prepare and heat convenience items - and prepare pureed foods and adjusts consistency with thickeners
• Wash - peel - and cut fruits and vegetables
• assemble and mix salad ingredients and dessert items - including gelatin molds and fruit crisps
• Plan cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Make a variety of desserts such as cobblers - brownies - cookies - and pastries
• Weigh - measure - and assemble ingredients for regular and modified diets
• Operate a variety of kitchen equipment and follow appropriate safety procedures
• Follow sanitary food handling procedures
• Disassemble and reassemble equipment for cleaning
• Clean and sanitize work areas - and perform deep cleaning tasks when needed
• Operate industrial dish machine
• Perform other related duties
• Work Schedule: Rotating weekends
• 5:30am to 2:00pm - 7:30am to 4:00pm and 9:30am to 6:00pm
• Position Description Title/PD#: Cook/PD99818S Physical Requirements: Subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• Lifts or moves objects weighing up to 40 lbs
• unassisted and occasionally lifts or moves objects weighing more than 40 lbs
• with assistance of a lifting device or other workers
• Manipulates cumbersome - heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on casters or operating heavy equipment
• Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely
• Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.