Summary

This position is located at the VA Southern Nevada Healthcare System - Las Vegas - NV. 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 - WG- 4 - is to prepare nutritious - high quality meals for service to the Veterans. The position has a sequence of steps that require attention to work operations - sanitation - safety; work assignments may require knowledge and judgment.

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

• Major Duties: Food Preparation Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processing
• Follows menus - production sheets and recipes to prepare items in the quantity needed
• Performs full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals - concentrated or dehydrated soups - sauces - and gravies
• Grills eggs - hamburgers - meat patties - pancakes - French toast
• broils meats
• makes cold sandwich fillings and assembles a variety of sandwiches
• Prepares fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - muffin batters
• Prepares and heats convenience items such as frozen hash browns - fish fillets - and chicken nuggets
• prepares pureed foods and adjusts consistency with thickeners
• Washes - peels and cuts fruits and vegetables by hand or machine
• Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps
• Washes - peels - chops - grinds - pares - cuts - slices - dices - purees - dredges - flours - breads items
• Weighs - measures - assembles ingredients for regular and modified diets
• Combines ingredients according to precisely written recipes to produce quality food items - minimizing preparation time and food waste
• Pans foods for bulk rethermalization according to recipe guidelines and production guidelines
• Covers - dates - and stores leftovers according to established local policies/procedures
• Operates a variety of kitchen equipment: oven - combi oven/steamer - grill - slicer - mixer - steam kettles - blender - food processor - scale
• follows safety procedures regarding the operation of equipment
• Follows sanitary food handling procedures
• covers - labels and dates food items
• utilize or discard ingredients by expiration date
• Disassembles and assembles component parts and accessories for cleaning
• Cleans - stores and maintains all kitchen utensils - equipment and work areas practicing a \"clean as you go\" concept
• Cleans and sanitizes assigned work areas: worktables - sinks - blast chillers - racks - carts
• Follows sanitary food handling procedures
• covers - labels and dates food items
• utilize or discard ingredients by expiration date
• Operates dish machine
• checks detergent level and water temperature before washing and sanitizing cook's equipment
• Checks equipment to make sure it is free of food residue and soap
• Performs other related duties Work Schedule: Varied to include weekends and holidays
• Position Description Title/PD#: Cook/04525A Relocation/Recruitment Incentives: Not authorized