Cook

Major Duties may include but not limited to:

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.- 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.
• 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.
• Attractively presents and garnishes food.
• 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.
• Pans foods for bulk prethermalization 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.

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 SERV Safe 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 cooks 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 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.

Work Schedule: Based on the needs of the service. Will be discussed during hiring.
Position Description Title/PD#: Cook/PD99818S
Relocation/Recruitment Incentives: Not authorized

• 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 identification 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)

As a condition of employment for accepting this position you will be required to serve a 1-year probationary period or 2-year trial 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 or trial period your employment will be terminated unless you receive certification in writing that your continued employment advances the public interest.

To qualify for this position applicants must meet all requirements by the closing date of this announcement 10/06/2026.

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

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.

Physical Requirements/Working Conditions:

• Performs work in areas of extremes of temperature such as walk-in refrigeration or freezing units.
• Work is carried out in kitchen/dish room areas that are often hot uncomfortable and noisy.
• Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties.
• Works with other cooks food service workers and supervisors.
• Exposed to steam cooking odors and noise from equipment and conversation.
• Subject to hazards of cuts bruises strains burns and falls in kitchen environment.
• Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants.
• Performs work in patient care settings where there may be exposure to contagious disease.
• May have contact with patients who demonstrate verbally and /or physical aggressive behavior.
• Required to wear proper hair covering and clean uniform.
• Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.