This position is located in the Nutrition and Food Service at Martinsburg Veteran Affairs Medical Center. Nutrition & Food Services is responsible for providing meals & nutritional care to Veteran patients at the Medical Center. 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. 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. Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others. 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. ["Weighs, measures, and assembles ingredients for regular and modified diets Cleans and sanitizes work areas, and performs deep cleaning tasks when needed Makes precise measurements and weights in in preparing recipes and portioning food Independently prepares and cooks a variety of items in accordance to therapeutic diet needs, such as diabetic, low sodium, low protein, gluten free, etc. Uses simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount Performs a full range of simple cooking by preparing and cooking items that require little or no processing Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Follow menus, production sheets and recipes to prepare items in the quantity needed Covers, dates, and stores food leftovers according to established local policies/procedures Weighs, measures, and assembles ingredients for regular and modified diets Operates industrial dish washing machine Operates a variety of kitchen equipment Disassembles and reassembles equipment for cleaning Makes a variety of desserts such as cobblers, brownies, cookies, and pastries Monitors and maintains proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety. Prepares pureed foods and adjusts consistency with thickeners Washes, peels, and cuts fruits and vegetables Applies knowledge of sanitation principles to safeguard food against spoilage and waste Follows appropriate safety procedures in operating a variety of kitchen equipment Follows sanitary food handling procedures Work Schedule: Various Work Schedules Position Description Title/PD#: Cook/PD99818S"]

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