Cook (Ingredient Control)

Summary This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Prescott - Arizona. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook is to prepare 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 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. Duties 30 Day Hiring Model The Department of Veterans Affairs is implementing a streamlined 30-Day Hiring Model designed to accelerate hiring while maintaining the highest standards of merit-based selectionThis improved process reduces traditional hiring timelines by integrating early coordination - faster assessments - and efficient pre-employment actionsApplicants can expect a more transparent - predictable - and efficient hiring journey from announcement to entry on dutyWhat Applicants Can Expect Expedited Candidate Review Once the announcement closes - Human Resources will quickly review applications - issue certificates of eligible candidates the day after the announcement closes and refer applicants for hiring manager considerationQuick Interviews & References HR may arrange interviews and will request references within 3-5 days after being referred to the hiring managerStreamlined Pre-Employment Requirements: Following a tentative offer - applicants should be prepared to complete required steps - such as fingerprinting and background check - credentialing - and medical examination within 3 days of the offerClear and Timely Communication: Applicants will receive clear communication at key milestones - including referral - tentative offer - and onboarding instructionsAfter meeting pre-employment requirements - candidates will receive a final job offer and start dateOnboarding tasks may continue after starting - with HR ensuring timely completion for a smooth transition into VA serviceIf selected - applicants should be prepared to come onboard within 30 days of the announcement closingMajor duties and responsibilities include but are not limited to: Independently prepares and cooks a variety of items including and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items Follows menus - production sheets - and recipes to prepare items in the quantity needed Grills eggs - meat patties - pancakes - French toastbroils meatsmakes cold sandwich fillings and assembles a variety of sandwiches Uses a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling Slices meat items by hand - confirming to specific size requirements or weight specifications Prepares fresh - canned - and frozen vegetablesbakes frozen potatoes - pre-made cookie dough - and muffin batters Prepares and heats convenience items - and prepares pureed foods and adjusts consistency with thickeners Washes - peels - and cuts fruits and vegetablesassembles and mixes salad ingredients and dessert items - including gelatin molds and fruit crisps Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times Makes a variety of desserts such as cobblers - brownies - cookies and pastries Weighs - measures - and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment and follows appropriate safety procedures Follows sanitary food handling procedures Disassembles and reassembles equipment for cleaning Cleans and sanitizes work areas - and performs deep cleaning tasks when needed Operates industrial dish machine Work Schedule: Sunday through Saturdaytours vary depending on the needs of the service to include rotating days - nights - weekends and/or holidaysPosition Description Title/PD#: Cook (Ingredient Control)/PD99356S Physical Requirements: Subject to continuous standing - walking - frequent bending - reaching - pushing - and pullingLifts or moves objects weighing up to 40 lbsunassistedManipulates cumbersome and heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on caster - or operating heavy equipmentManual dexterity needed to safely operate equipment and to handle sharp knives and bladesHand-eye coordination and ability to concentrate and react quickly to serve food and operate equipmentWorking Conditions: Performs work in areas of temperature extremesWork is carried out in kitchen/dish room areas that are often hot - uncomfortable - and noisyEnvironment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete dutiesWorks with other cooks - food service workers - and supervisorsExposed to stems - cooking odors - and noise from equipment and conversationSubject to hazards of cuts - bruises - strains - burns and falls in kitchen equipmentStrong cleaning and sanitizing solutions may be skin and respiratory irritantsPerforms work in patient care settings where there may be exposure to contagious diseaseMay have contact with patients who demonstrate verbally and/or physically aggressive behaviorRequired to wear proper hair covering and clean uniform.