The position is in the Department of Veterans Affairs at the Baltimore, MD VA Medical Center, Nutrition and Food Services (NFS) Department. The primary purpose of the position in addition to preparation of regular or special diet foods and meals is to receive, store, scale, organize distribute and take inventory of subsistence and supply in the kitchen and where subsistence and food supplies are stored. To qualify for this position, applicants must meet all requirements by the closing date of this announcement. RESUME REQUIREMENTS -Your resume must include the following information for each job listed: Job Title (for each position) Description of duties (be as detailed as possible) Month and year start/end dates (e.g. June 2018 to April 2020) of employment Full-time or part-time status (include average hours worked per week) 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: 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. Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities. ["Major duties and responsibilities include, but are not limited to: 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. Follows menus, production sheets and recipes to prepare items in the quantity needed. Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies. Grills eggs, hamburgers, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters. 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 and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps, 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. Presents and garnishes food. Makes a variety of desserts such as cobblers, brownies, cookies and pastries. Washes, peels, chops, grinds, pares, slices, dices, purees, dredges, flours, breads items. Weights, measures, assembles ingredients for regular and modified diets. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Covers, dates, and stores leftovers according to established local policies/procedures. Operates a variety of kitchen equipment: oven, combination oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Gathers test data to assist management in making purchasing and menu pricing decisions. Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration dates. 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. Achieves certification in food safety such as Serve Safe and is able to apply knowledge of food safety, food temperatures, etc. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers, Prepares food production worksheets from computerized recipe files. Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports. 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. Weights, 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 local policy. Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements. Work Schedule: Hours vary, rotating shifts, weekends and Holidays Position Description Title/PD#: Cook (Ingredient Control)/PD99818S Relocation/Recruitment Incentives: Not authorized"]

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