Cook

Veterans Health Administration•Providence, RI

7h•Onsite

About The Position

The Cook position is in Nutrition and Food Service at the VA Providence Healthcare System, Veterans Affairs Medical Center in Providence. The cook prepares nutritious, high-quality meals for veterans, including regular and therapeutic diets such as diabetic, low-sodium, low-protein, and gluten-free meals. The cook follows menus, production sheets, and recipes, and plans cooking processes so meals are served on time and at appropriate temperatures. The position involves preparing entrees, desserts, vegetables, salads, sandwiches, and convenience foods using a variety of cooking methods. The cook also weighs, measures, and assembles ingredients for regular and modified diets; operates and cleans kitchen equipment; follows food-safety and sanitation procedures; and performs related duties. This is a full-time position at 40 hours per week. The schedule is determined by Medical Center needs and includes rotating days, weekends, holidays, and shifts between 5:30 a.m. and 7:00 p.m. Shift changes may be made based on patient and facility needs. The Providence VA Medical Center operates 24 hours a day, seven days a week. The work involves continuous standing and walking, frequent bending, reaching, pushing, and pulling, and lifting or moving objects up to 40 pounds without assistance. Heavier objects may occasionally be moved with a lifting device or assistance. The cook works in kitchen and dish-room areas that can be hot, noisy, and uncomfortable, as well as in walk-in refrigeration or freezing units. Work involves exposure to steam, cooking odors, cleaning and sanitizing solutions, and kitchen hazards including cuts, bruises, strains, burns, and falls. The role may also involve exposure to contagious disease and contact with patients who may display verbal or physical aggression. Proper hair covering, a clean uniform, disposable gloves for food service, and protective equipment for cleaning activities are required.

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 in the resume.
Ability to meet the position's screen-out element and job elements, including dexterity and safety; interpreting instructions and specifications; materials; technical practices; use and maintenance of tools and equipment; and work practices.
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, as determined by a background investigation.
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.
Must participate in the seasonal influenza program by receiving annual vaccination or obtaining a medical or religious exemption; a face mask is required when an exemption is granted.
Must wear proper hair covering and a clean uniform, disposable gloves when handling food for service, and appropriate protective equipment when cleaning.
Must be able to meet the physical demands of the position, including continuous standing and walking, frequent bending, reaching, pushing, and pulling, and moving objects as described in the posting.

Responsibilities

Independently prepare and cook regular and therapeutic diet entrees and desserts, including diabetic, low-sodium, low-protein, and gluten-free items.
Follow menus, production sheets, and recipes to prepare food in the required quantities.
Grill eggs, meat patties, pancakes, and French toast; broil meats; prepare cold sandwich fillings; and assemble sandwiches.
Prepare meat, fish, and poultry using methods including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
Slice meat by hand to required sizes or weight specifications.
Prepare fresh, canned, and frozen vegetables; bake frozen potatoes, pre-made cookie dough, and muffin batters.
Prepare and heat convenience items; prepare pureed foods and adjust their consistency with thickeners.
Wash, peel, and cut fruits and vegetables; assemble and mix salads and desserts, including gelatin molds and fruit crisps.
Coordinate the cooking of several items with different cooking times to serve meals on time and at the proper temperature.
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; perform deep cleaning when needed.
Operate an industrial dish machine.
Perform other related duties.