Cook (Ingredient Control)

Veterans Health Administration • Bay Pines, FL

1d • Onsite

About The Position

This position is in Nutrition and Food Service at the CW Bill Young Veterans Affairs Medical Center in Bay Pines, Florida. The Cook’s primary purpose is to receive, store, scale, organize, distribute, and take inventory of subsistence and supplies in the kitchen and storage areas, as well as prepare regular and special-diet foods and meals.

The Cook receives, rotates, stores, and labels perishable and non-perishable food; removes outdated or damaged stock; weighs and assembles ingredients; maintains food inventories and storage conditions; and assists with food ordering. The role also involves following food-safety and sanitation procedures, cleaning and maintaining kitchen areas and equipment, and preparing production worksheets from computerized recipe files.

The Cook independently prepares and cooks a variety of regular and therapeutic diet items, entrees, and desserts using menus, production sheets, recipes, and a range of cooking methods. The position requires planning preparation so complete meals are served on time and at appropriate temperatures, operating kitchen equipment safely, and gathering test data to assist with purchasing and menu-pricing decisions.

The work schedule is Monday through Friday, 5:00 a.m. to 1:30 p.m. The position requires continuous standing and walking; frequent bending, reaching, pushing, and pulling; and lifting or moving objects weighing up to 40 pounds unassisted. A one-year probationary period is required. No education qualification requirement is listed.

Requirements

• Evidence of training or experience of sufficient scope and quality to demonstrate the ability to perform the work; no specific length of training or experience is required.
• Demonstrated ability to perform the duties, supported by detailed descriptions on the resume.
• Ability to do the work without more than normal supervision.
• Ability to interpret instructions and specifications.
• Ability to use and maintain tools and equipment.
• Dexterity and safe work practices.
• Knowledge of materials and technical practices.
• Ability to keep work areas neat, clean, and orderly.
• U.S. citizenship is required, except that non-citizens may be appointed when qualified citizens cannot be recruited in accordance with VA policy.
• Must be suitable for federal employment based on a background investigation.
• Selected applicants in testing-designated positions must undergo urinalysis for illegal drug use before appointment.
• Selective Service registration is required for males born after December 31, 1959.
• Must complete the online onboarding process and provide acceptable identification for pre-employment requirements.
• Must serve a one-year probationary period.
• Annual seasonal influenza vaccination is required, unless an exemption is granted for medical or religious reasons; face masks are required when an exemption is granted.

Nice To Haves

• Food-safety certification such as ServSafe.

Responsibilities

• Receive, rotate, store, label, and distribute perishable and non-perishable food and supplies; remove outdated or damaged goods.
• Weigh, measure, and assemble ingredients according to standardized recipes or requisitions.
• Maintain proper food-storage spacing, monitor for signs of pests, and maintain accurate food inventories.
• Assist a supervisor or higher-grade worker with ordering food based on daily and weekly menu requirements.
• Maintain security of food-storage and kitchen areas.
• Follow sanitary food-handling procedures, including covering, labeling, dating, and using or discarding ingredients by expiration dates.
• Disassemble and assemble equipment parts and accessories for cleaning; clean and sanitize work areas, utensils, and kitchen equipment.
• Operate the dish machine and check detergent levels, water temperature, and equipment cleanliness.
• Clean ovens, combi ovens/steamers, slicers, mixers, steam kettles, grills, floors, walls, shelves, walk-in refrigerators, and freezers; perform assigned deep-cleaning tasks.
• Collect trash and sort items for recycling; operate powered floor-cleaning or steam equipment when needed.
• Prepare food-production worksheets from computerized recipe files.
• Independently prepare and cook regular and therapeutic-diet entrees, desserts, and other food items according to menus, production sheets, and recipes.
• Prepare cereals, soups, sauces, gravies, grilled foods, sandwiches, meats, fish, poultry, vegetables, potatoes, convenience foods, pureed foods, salads, and desserts using appropriate methods.
• Plan cooking processes and coordinate preparation times to serve complete meals on time and at the proper temperature.
• Wash, peel, chop, grind, cut, slice, dice, puree, dredge, flour, and bread food items; weigh and measure ingredients for regular and modified diets.
• Combine ingredients to produce quality food while minimizing preparation time and food waste; cover, date, and store leftovers according to policy.
• Operate kitchen equipment safely, including ovens, combi ovens/steamers, grills, slicers, mixers, steam kettles, blenders, food processors, and scales.
• Gather test data to assist management with purchasing and menu-pricing decisions.

Benefits

• Comprehensive federal employee benefits package; specific benefits depend on position type and should be confirmed with the hiring agency.
• Potential credit for job-related non-federal experience or active-duty uniformed military service when determining annual-leave accrual, subject to prior request and approval.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed