Cook

Description:

This position is located in the Nutrition and Food Service of Las Vegas Veteran Affairs Medical Center. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook, is to independently prepare nutritious, high quality meals for service to the Veterans.

Requirements:

To qualify for this position, applicants must meet all requirements by the closing date of this announcement,04/08/2024.

Your background must demonstrate experience in performing a full range of simple cooking by preparing and cooking items requiring little or no processing such as eggs, hot cereal, breakfast meats, grilled meat patties, vegetables, etc.; documents and checks food for proper temperature prior to placing in holding unit and/or tray line; verifies the accuracy of the food items listed on the tray ticket based on the prescribed diet and patient food preferences/tolerances; adheres to infection control standards and universal precautions when handling food items to prevent contamination, which could result in food borne illnesses.

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. Screen Out Element: Demonstrates the ability to do the work of a Cook at the WG-8 level, without more than normal supervision . 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: The incumbent performs work requiring light to moderate physical effort and is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling and bending. Frequently lifts or moves objects weighing up to 40 pounds. The incumbent performs heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in uploading, storing and delivering supplies. May be required to work on ladders and use power-cleaning equipment.

Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortable high temperatures, humidity and noise. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors from food or beverages and from floors recently mopped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, cleaning chemicals and extreme temperature changes when entering walk-in refrigeration or freezing units.