Cook (Ingredient Control)

Summary

This position is located in the Nutrition and Food Service at the CW Bill Young Veterans Affairs Medical Center in Bay Pines - FL. The primary purpose of the position is to receive - store - scale - organize distribute and take inventory of subsistence and supply in the kitchen and where subsistence and food supplies are stored - in addition to preparation of regular or special diet foods and meals.

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: Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions - Specifications - etc. (Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical - Precise - Artistic) Work Practices (Including Keeping Things Neat - Clean - and in Order) 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 Storage: Receives - rotates and stores perishable and non-perishable items according to service policies
• Removes outdated or damaged goods from stock
• Labels all food items with contents and dates per labeling guidelines
• Weighs - measures - and assembles ingredients accurately and according to standardized recipes or requisitions
• Monitor and maintain proper spacing of food products from floor - ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety
• Monitor for signs of pest notifying the appropriate individual as determined by your local policy
• Maintain accurate food inventories
• Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements
• Maintains strict security of all areas
• Food Safety/Sanitation: 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
• Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety - food temperatures - etc
• 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
• Cleans ovens - combi oven/steamer - slicer - mixer - steam kettles - grill daily
• Collects trash - sorts and prepares items for recycling
• Cleans floors - walls - shelves as assigned
• Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers
• May operate powered floor cleaning or steam equipment for deep cleaning
• Prepares food production worksheets from computerized recipe files
• Food Preparation: Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items
• Follows menus - production sheets and recipes to prepare items in the quantity needed
• Cooks hot cereals - concentrated or dehydrated soups - sauces - gravies
• Grills eggs - hamburgers - meat patties - pancakes - French toast
• makes cold sandwich fillings and assembles a variety of sandwiches
• Uses a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling Slices meat items by hand confirming to specific size requirements or weight specifications
• Prepares fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - muffin batters
• Prepares and heats convenience items
• prepares pureed foods and adjusts consistency with thickeners
• Assembles and mixes salad ingredients and dessert items Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Makes a variety of desserts such as cobblers - brownies - cookies and pastries
• 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 recipes to produce quality food items - minimizing preparation time and food waste
• 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
• Gathers test data to assist management in making purchasing and menu pricing decisions
• Work Schedule: Monday- Friday 5am-1:30pm Position Description Title/PD#: Cook (Ingredient Control)/PD99356S Physical Requirements: Subject to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• Lifts or moves objects weighing up to 40 lbs
• unassisted
• Manipulates cumbersome and heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on caster - or operating heavy equipment
• Manual dexterity needed to safely operate equipment and to handle sharp knives and blades
• Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.