Career Center

Summary

The Dayton Veterans Affairs Medical Center (VAMC) is recruiting for a Cook position. The Cook position will function with in Nutrition and Food Services. The Cook is responsible for providing meals and nutritional care to Veteran patients at the Medical Center.

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: Work without more than normal supervision Work Practices Technical Practices Interpret Instructions - Specifications - etc. (other than blueprints) Use and Maintain Tools and Equipment Materials Dexterity and Safety 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

• The Cook duties include - but are not limited to: Weighs - measures - and assembles ingredients for regular and modified diets Cleans and sanitizes work areas - and performs deep cleaning tasks when needed Cleans and sanitizes work areas - and performs deep cleaning tasks when needed Prepares and heats convenience items such as frozen hash browns - fish fillets - and chicken nuggets Uses simple arithmetic - such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount Performs a full range of simple cooking by preparing and cooking items that require little or no processing Prepares fresh - canned - and frozen vegetables Follow menus - production sheets and recipes to prepare items in the quantity needed Covers - dates - and stores food leftovers according to established local policies/procedures Weighs - measures - and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment Disassembles and reassembles equipment for cleaning Operates industrial dish washing machine Monitors and maintains proper spacing of food products from floor - ceiling - and shelving to ensure adequate air flow and spacing of products for optimal food safety Prepares pureed foods and adjusts consistency with thickeners Washes - peels - and cuts fruits and vegetables Follows appropriate safety procedures in operating a variety of kitchen equipment Follows sanitary food handling procedures Applies knowledge of sanitation principles to safeguard food against spoilage and waste Work Schedule: 0600 to 1430 Monday - Friday Position Description Title/PD#: Cook/PD99819S Physical Requirements: Is subject to continuous standing - walking - frequent bending - rec and pulling
• Lifts or moves objects weighing up to 40 lbs unassisted and occasionally moves objects weighing more than 40 lbs
• with assistance of a I other workers
• Manipulates cumbersome - heavy objects - such as washing stair bowls - pushing heavy carts n casters or operating heavy equipment
• Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.