Cook

Duties of the position may include but are not limited to:

Food Preparation

• Independently prepares all types of food for regular and modified diets. Incumbent prepares cooks seasons and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.
• Prepares menu items using special or difficult recipes that require numerous interrelated steps many ingredients and lengthy preparation time. The incumbent prepares a variety of menu items using several different and complex methods of preparation such as cook/chill and cook/serve.
• Follows menus production sheets and recipes to prepare items in the quantity needed.
• Calculate and determine serving portions from quantities of food issued to include meats poultry seafood vegetables fruits sauces and gravies for regular and modified diets.
• Prepare or coordinate the preparation of entire meals and prepare season and determine serving portion food for all meals by following standardized special or difficult recipes.
• Coordinates cooking of several items with different cooking times and characteristics. Prepares complex recipes with multiple steps and lengthy preparation times. Cooking techniques (such as sous vide and combi-oven) may be employed.
• Coordinates the cooking of items prepared by other cooks at one or more work centers.
• May lead lower-graded cooks engaged in a variety of standard cooking operations simultaneously at one or more work centers.
• Attractively presents and garnishes food.
• Cooks hot cereals concentrated or dehydrated soups sauces gravies.
• Grills eggs hamburgers meat patties pancakes and French toast; makes cold sandwich fillings and assembles a variety of sandwiches.
• Broils roasts bakes fries boils steam braises meats fish and poultry.
• 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.
• 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.
• Bakes basic desserts i.e. cobblers brownies cookies and simple 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.
• 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.
• Gathers test data to assist management in making purchasing and menu pricing decisions.
• Test and evaluate new food products and develop and modify standardized recipes including detailed equipment lists.

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.

Work Schedule: Monday - Friday 5:30 am to 2:00 pm; 6:00 am to 2:30 pm; 7:00 am to 3:30 pm. Occasional Weekends and Holidays
Position Description Title/PD#: Cook/PD99817S

• U.S. Citizenship; non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.
• Suitable for Federal employment determined by a background investigation
• All applicants tentatively selected for VA employment in a testing designated position are subject to urinalysis to screen for illegal drug use prior to appointment. Applicants who refuse to be tested will be denied employment with VA.
• Selective Services Registration is required for males born after 12/31/1959
• 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.
• Complete all application requirements detailed in the Required Documents section of this announcement.

As a condition of employment for accepting this position you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public determining if your employment advances the public interest we may consider:

• 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.

Upon completion of your probationary period your employment will be terminated unless you receive certification in writing that your continued employment advances the public interest.

Physical Requirements: Is subject to continuous standing walking frequent bending reaching pushing and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome heavy objects such as washing stainless steel mixing bowls pushing heavy carts on 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.

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.