This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Albuquerque, New Mexico. The person in this position 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 eligible are then rated against the remainder of the Job Elements: Ability to Do the Work of the Position without More Than Normal Supervision 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. Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units. ["The person in this position organize and coordinate the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations. Major duties and responsibilities include: Independently prepare all types of food for regular and modified diets. Prepare, cook, season, and portion food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers. Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time. 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. Coordinate the cooking of items prepared by other cooks at one or more work centers. Grill eggs, meat patties, pancakes, French toast; broil meats; make cold sandwich fillings and assembles a variety of sandwiches. Use a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Slice meat items by hand, confirming to specific size requirements or weight specifications. Prepare fresh, canned, and frozen vegetables; bake frozen potatoes, pre-made cookie dough, and muffin batters. Prepare and heat convenience items, and prepare pureed foods and adjust consistency with thickeners. Wash, peel, and cut fruits and vegetables; assemble and mix salad ingredients and dessert items, including gelatin molds and fruit crisps. Make a variety of desserts such as cobblers, brownies, cookies, and pastries. Test and evaluate new food products. Develop and modify standardized recipes. Advise lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures. Work Schedule: Varies: 5:30 am - 2:00 pm; 7:30 am - 4:00 pm; 9:30 am - 6:00 pm; every other weekend. Position Description Title/PD#: Cook/PD99817S Physical Requirements: 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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