This Cook position is located in the Nutrition and Food Service at the VA White River Junction, VT location. This position is a Full-Time position at 40 hours per week. 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. Physical Requirements/Working Conditions: The position is required to remain standing a good majority of the work day. It also entails frequent bending, stooping, reaching and carrying of items up to 40 pounds. Item over 40 pounds requiring lifting, the incumbent requests assistance from other employees. The position is located in a kitchen and is subject to temperature changes. Because of the equipment and utensils used, this position is subject to hazards such as burns and cuts. Wet floors and lifting can cause safety issues. The incumbent must use and wear safety equipment when necessary. ["Duties: The primary purpose of the Cook, WG-6, 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. The work of this position involves the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. The duties include but are not limited too; 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 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 Covers, dates, and stores leftovers according to established local policies/procedures 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 Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock 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 Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements Work Schedule: Full-Time, 40-hours, Day Shift with Weekend & Holiday Rotation Compressed/Flexible Schedule: Not Available Virtual: This is not a virtual position. Position Description Title/PD#: Cook / PD99818S Relocation/Recruitment Incentives: Not authorized Financial Disclosure Report: Not required NOTIFICATIONS: This position is covered by locality-based comparability pay. This position is a NAGE Bargaining Unit position. Travel and relocation expenses are not authorized. Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held. Selectee will be required to complete additional forms to proceed with the employment process."]

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