Cook

Veterans Health Administration • Amarillo, TX

1d • Onsite

About The Position

This position is in the Nutrition and Food Service at the Veterans Affairs Medical Center in Amarillo, Texas. The Cook prepares nutritious, high-quality meals for Veterans and organizes and coordinates the work of lower-grade cooks at one or more work centers in a production kitchen. The employee works five days per week, with two consecutive days off that rotate every three months. The work schedule includes rotating shifts of 5:30 a.m.–2:00 p.m. and 10:30 a.m.–7:00 p.m. each week, and requires weekend and holiday work.

The position requires continuous standing and walking, frequent bending, reaching, pushing, and pulling, and moving objects weighing 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. Duties involve kitchen hazards and exposure to cleaning and sanitizing solutions, cooking odors, and potentially contagious disease in patient-care settings. The employee must wear a proper hair covering and clean uniform, use disposable gloves when handling food for service, and wear appropriate protective equipment when cleaning.

Requirements

• Demonstrated training or experience of sufficient scope and quality to show the ability to perform the work; no specific length of training or experience is required.
• Ability to perform the job duties and demonstrate the relevant knowledge, skills, and abilities through detailed descriptions on the resume.
• Meet the qualifications evaluated under the OPM Federal Wage System Qualification Standards and the job elements: dexterity and safety; interpreting instructions and specifications; materials; technical practices; using and maintaining tools and equipment; working without more than normal supervision; and work practices.
• U.S. citizenship, unless appointment of a non-citizen is permitted under VA policy when qualified citizens cannot be recruited.
• Suitable for federal employment as determined by a background investigation.
• Applicants tentatively selected for a testing-designated position must submit to urinalysis for illegal drug use before appointment; refusal results in denial of employment.
• Selective Service registration is required for males born after December 31, 1959.
• Complete the online onboarding process and provide acceptable identification for pre-employment requirements.
• Serve a one-year probationary period and receive written certification that continued employment advances the public interest to remain employed after the probationary period.
• Meet the annual seasonal influenza vaccination requirement or obtain a medical or religious exemption; employees with an exemption must wear a face mask.
• Wear proper hair covering and a clean uniform, disposable gloves when handling food for service, and appropriate protective equipment when cleaning.
• Ability to safely operate kitchen equipment and handle sharp knives and blades; physical work includes continuous standing and walking, frequent bending, reaching, pushing, and pulling, and lifting or moving up to 40 pounds unassisted.

Responsibilities

• Independently prepare all types of food for regular and modified diets.
• Prepare, cook, season, and portion food for meals so products are ready at the appropriate temperature and time and are visually appealing.
• Prepare menu items using special or difficult recipes involving numerous steps, ingredients, or lengthy preparation.
• Calculate serving portions from quantities of food issued, including meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.
• Coordinate cooking of items prepared by other cooks at one or more work centers.
• Grill eggs, meat patties, pancakes, and French toast; broil meats; prepare cold sandwich fillings; and assemble sandwiches.
• Prepare meats, fish, and poultry using methods including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Hand-slice meat 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, and prepare pureed foods and adjust their consistency with thickeners.
• Wash, peel, and cut fruits and vegetables; assemble and mix salad ingredients and desserts, including gelatin molds and fruit crisps.
• Make desserts such as cobblers, brownies, cookies, and pastries.
• Test and evaluate new food products.
• Develop and modify standardized recipes.
• Advise lower-grade food service workers and cooks on tray assembly, dishwashing procedures, quality control, plating, tray arrangement, and food-temperature and safety practices.
• Perform other related duties.

Benefits

• A federal employee benefits package is available to eligible employees; specific benefits depend on position type and should be confirmed with the hiring agency.
• VA may offer newly appointed federal employees credit for job-related non-federal experience or active-duty uniformed military service when determining annual leave accrual; approval is required before appointment and is not guaranteed.

What This Job Offers

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