This Cook position is located within the Nutrition and Food Service at the VA Southern Nevada Healthcare System (VASNHS), in Las Vegas, NV. The WG-8 Cook is responsible for organizing and coordinating inventory controls and food production of lower grade cooks in a production kitchen. Independently prepares nutritious, high-quality meals for service to the Veterans. 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. ["MAJOR DUTIES 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. May serve as person in charge for oversight of food safety activities. 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. 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 in ordering food in accordance with daily and weekly menu requirements. Maintains strict security of all areas. Performs other related duties Work Schedule: 11:30am-8:00pm, Days vary to include weekends and holidays Position Description Title/PD#: Cook/PD99817S 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."]

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