This position is located in the Nutrition and Food Service at the VA Illiana Health Care System (550), Danville, IL, a Complexity Level 3 VHA facility. The primary purpose of the Cook, WG-04, is to prepare nutritious, high quality meals for service to the Veterans. The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments may require knowledge and judgment. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Your background must demonstrate experience in performing quantity food service healthcare environment, independently performing the following duties: performing the full range of simple cooking by preparing and cooking items such as hot cereals, dehydrated/concentrated soups, sauces, and gravies; preparing foods (e.g., peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, and breads); preparing grilled items (e.g., pancakes, French toast, sausage, eggs, hamburger, fresh/canned/frozen vegetables); using a variety of cooking utensils required to measure, weight, and process food items; ensuring food is stored at correct/safe temperatures; maintaining food inventories and rotates stock items to prevent spoilage; covering, dating, and storing leftovers according to established procedures; and safely operating and cleaning a variety of kitchen utensils, equipment, and kitchen/serving areas. 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: Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc. (Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) 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. ["Food Preparation - Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processing. - Follows menus, production sheets and recipes to prepare items in the quantity needed. - Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; prepares pureed foods and adjusts consistency with thickeners - Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items. - Operates a variety of kitchen 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. - Achieves certification in ServSafe and can apply knowledge of food safety, food temperatures, etc. - Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. Food Storage - Rotates and stores perishable and non-perishable items according to service policies. - 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 pests, notifying the appropriate individual as determined by local policy. Work Schedule: Full-Time / 530am-2:00pm with rotating weekends Position Description Title/PD#: Cook Full-Time/PD99818-S Physical Requirement/Working Conditions: The work requires lifting, carrying, pushing and moving heavy items routinely. Sweeps, vacuums, and spot mops floors as requires. During most of tour of duty, incumbent works standing or moving about on tile floors. Must possess sufficient physical stamina to report for duty regularly and perform full range of required duties. The work requires adherence to defined safety rules to avoid hazards associated with operation and cleaning of electricity operated equipment used in Nutrition and Food Service. Must use proper procedures in lifting and moving heavy objects to avoid bruises, strains and other bodily injury. Must be alert and cautious to avoid falls on wet floors; cuts from sharp equipment; burns from hot food, equipment and chemicals. Must work efficiently to meet meal hour schedules and established time schedules. Is required to wear protective clothing provided. Is subject to temperature change, as work requires incumbent to frequently enter refrigerator/freezers or go outside in inclement weather. Discomforts may exist due to ventilation system and/or humidity changes. May have hands in water and/or detergent for periods of time. Must be clean and neat at all times and in proper uniform."]

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