Cook (Ingredient Control)

Veterans Health Administration • Prescott, AZ

1d • Onsite

About The Position

This Cook (Ingredient Control) position is in Nutrition and Food Service at the Veterans Affairs Medical Center in Prescott, Arizona. The service provides meals and nutritional care to Veteran patients. The Cook prepares nutritious, high-quality meals, including regular and therapeutic-diet items, using menus, production sheets, recipes, and required quantities. The position operates kitchen and dishwashing equipment, follows food-safety and sanitation procedures, and cleans and sanitizes work areas and equipment.

The work schedule is Sunday through Saturday, with varying tours that may include rotating days, nights, weekends, and holidays based on service needs. The role requires continuous standing and walking, frequent bending, reaching, pushing, and pulling, and lifting or moving objects up to 40 pounds without assistance. Work takes place in kitchen and dish-room areas that may be hot, uncomfortable, and noisy, as well as in walk-in refrigerators and freezers. Hazards and exposures may include cuts, bruises, strains, burns, falls, cleaning-solution irritants, contagious disease, and contact with patients who may behave aggressively. Proper hair covering and a clean uniform are required.

Applicants must meet the position's experience-based qualification standards by the announcement closing date. No specific amount of training or experience is required, but applicants must demonstrate through detailed descriptions that they can perform the work. There is no education substitution at this wage grade. Selected applicants must meet applicable federal employment and pre-employment conditions, including a background investigation, and serve a one-year probationary period. The VA's stated hiring process aims for candidates to be ready to onboard within 30 days after the announcement closes.

Requirements

• Provide 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.
• Meet the qualification requirements by the announcement closing date and provide detailed resume descriptions of relevant duties and responsibilities.
• Demonstrate the job-related competencies assessed, including dexterity and safety; interpreting instructions and specifications; materials; technical practices; use and maintenance of tools and equipment; working without more than normal supervision; and work practices.
• Be a U.S. citizen, unless appointment of a non-citizen is permitted under VA policy when qualified citizens cannot be recruited.
• Be suitable for federal employment based on a background investigation.
• If tentatively selected for a testing-designated position, complete urinalysis drug screening before appointment; refusal results in denial of VA employment.
• Meet Selective Service registration requirements if male and born after December 31, 1959.
• Complete the online onboarding process and provide acceptable identification for pre-employment requirements.
• Complete a one-year probationary period and receive written certification to continue employment after it.
• As VA health care personnel, receive annual seasonal influenza vaccination or obtain a medical or religious exemption; wear a face mask when an exemption is granted.
• Be able to meet the described physical demands, including lifting or moving objects up to 40 pounds without assistance, and safely handle kitchen equipment and sharp knives.

Responsibilities

• Independently prepare and cook a variety of menu items, including therapeutic-diet entrees and desserts such as diabetic, low-sodium, low-protein, and gluten-free foods.
• Follow menus, production sheets, and recipes, preparing items in the quantities needed.
• Grill eggs, meat patties, pancakes, and French toast; broil meats; prepare cold sandwich fillings; and assemble sandwiches.
• Prepare meats, fish, and poultry using methods such as broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Slice meat by hand to specified sizes or weights.
• Prepare fresh, canned, and frozen vegetables; bake frozen potatoes, premade cookie dough, and muffin batters.
• Prepare and heat convenience items; prepare pureed foods and adjust consistency with thickeners.
• Wash, peel, and cut fruits and vegetables; assemble and mix salads and desserts, including gelatin molds and fruit crisps.
• Plan cooking processes so meals are ready on time and at the proper temperature, coordinating items with different cooking times as needed.
• Prepare desserts such as cobblers, brownies, cookies, and pastries.
• Weigh, measure, and assemble ingredients for regular and modified diets.
• Operate 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 as needed.
• Operate an industrial dish machine.

Benefits

• Comprehensive federal employee benefits package for employees and their families; specific benefits depend on position type and eligibility.
• Potential credit for job-related non-federal experience or active-duty uniformed military service when determining annual leave accrual, subject to request and approval before appointment and not guaranteed.

What This Job Offers

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