Cook (Ingredient Control)

MAJOR DUTIES:

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.
• Uses a variety of methods to prepare meats fish and poultry including broiling roasting baking frying boiling steaming stewing braising and grilling.
• 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.
• 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.
• 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.

• Maintains clean and sanitary conditions in all storage areas. Routinely cleans walk-in coolers freezers and dry storage areas. Assures that storage racks carts and equipment are cleaned and sanitized on a regular basis.
• Assures that food is stored at the correct temperature in a clean environment. Maintains proper ceiling floor and wall clearance to assure air circulation in storage areas. Records temperatures of food and food storage areas reports discrepancies to Supervisor.
• Maintains security of storage areas. Locks coolers freezers and dry storage area when not in use. Limits entrance to storage area to authorized personnel. Reports infringements to Supervisor.
• Enters work orders for all maintenance issues and/or reports to Supervisor.
• Practices safe work habits. Identifies unsafe working habits or condition and reports to Supervisor.
• Knowledge and application of food safety.

• Receives and stores all products delivered to the Service. Accepts receipt of subsistence deliveries from all vendors following HACCP guidelines. Ensures that subsistence is received in a safe and sanitary manner and that accurate quantities are received and added to running inventories. Makes corrections on invoice for errors in quantity omissions and rejected items.
• Stores all food and expendable supplies according to food safety standards and specifications (quality delivery temperature cleanliness in-tact packaging weight). Selects storage location labels/dates and rotates stock. Makes sound decisions in moving stock and has responsibility for the security of the stock areas.
• Inventories subsistence and maintains running inventories of all subsistence and supplies. Takes physical inventory of all food and supply on at least a weekly basis for the purpose of generating food and supply orders. Ensures that all subsistence is rotated and used according to food safety standards. Determines subsistence needs based on vendor and menu documenting appropriately on an ongoing basis.
• Records and removes expired items and notifies Supervisor of items approaching expiration.
• Communicates to appropriate personnel when stock items are low items are close to expiration dates or items show signs of damage.
• Requisitions items in accordance with menu requirements diet census oral/written instructions and computer reports. Issues supplies and subsistence to all NFS areas daily and as needed. Utilizes order forms recipes menu oral/written instructions to determine type and quantity of items to provide. Controls additional orders throughout tour-of-duty. Is responsible for obtaining authorized items and recording issuance.
• Operates the computer to record and retrieve recipe menu order and inventory data and to produce reports of such information for various NFS areas. Uses computer to request leave and read regular Service communication.
• Plans foods for bulk production according to forecast reports and production worksheets. Stores and rotates bulk food items following food safety standards. Issues bulk food out to NFS areas according to menu and census.

Conditions of employment

• You must be a U.S. Citizen to apply for this job
• Selective Service Registration is required for males born after 12/31/1959
• Subject to background/security investigation
• Pre-employment physical required
• Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements ( Effective May 7 2025 drivers licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)

• your performance and conduct;
• the needs and interests of the agency;
• whether your continued employment would advance organizational goals of the agency or the Government; and
• whether your continued employment would advance the efficiency of the Federal service.

Qualifications

To qualify for this position applicants must meet all requirements by the closing date of this announcement 02/09/2026.

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