Cook

The duties of the Cook includes but is 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.
• 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.
• 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.

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 and sanitizes assigned work areas: worktables sinks blast chillers racks carts.
• Cleans ovens combi oven/steamer slicer mixer steam kettles grill daily.
• Collects trash sorts and prepares items for recycling.

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 Removes outdated or damaged goods from stock.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.
• Maintain accurate food inventories.
• Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements.

Work Schedule: FULL-TIME To-be-determined
Position Description Title/PD#: Cook/PD99818S
Critical Skills Incentive (CSI): not approved
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 09/09/2026.

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.

• Without more than normal supervision. Tasks related to: Utilizing a variety of methods to prepare meats fish and poultry (e.g. broiling roasting baking steaming etc.); Organizing and/or coordinating cooking processes to produce complete meals on time and at proper temperatures; Following sanitary food handling procedures (e.g. covers labels and dates food items utilize or discard ingredients by expiration date); Receiving rotating and storing perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock.

Applicants must receive a minimum of two points on the above screen-out element to be deemed eligible for consideration.

JOB ELEMENTS. The below job elements (skills knowledge abilities and personal characteristics considered necessary for success on the job) are approved by the U.S. Office of Personnel Management for individual occupations as well as for jobs having common requirements.

• Dexterity and Safety
• Interpret Instructions Specifications (other than blueprint reading)
• Materials
• Technical Practices
• Use and Maintain Tools and Equipment
• 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: 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.

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; Is exposed to steam cooking odors and noise from equipment and conversation; Is 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 to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities