The Cook, located in Nutrition and Food Service of the Bruce W Carter Department of Veterans Affairs Medical Center in Miami, Florida, is responsible for organizing and coordinating inventory controls and food production of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations. The Cook independently prepares nutritious, high-quality meals for service to the Veterans. (This is an intermittent position) To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Preferred Experience: Must be familiar with cold production of salads/desserts sandwiches and hot appetizers. Able to scale recipes up and down, as well as having experience with cooking in a healthcare setting. Must be able to assess inventory levels, maintain storeroom utilizing expiration dates- including storage, ordering. Will need to be able to lift boxes over 40 pounds and work in cold/freezing environments. ServSafe Manager Certification through the National Restaurant Association preferred. 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 and responsibilities include, but are not limited to: Orders, receives, 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. Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets. Coordinates the ordering, receiving, and cooking of items prepared by other cooks at one or more work centers. Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Slices meat items by hand, confirming to specific size requirements or weight specifications. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters. Prepares and heats convenience items and prepares pureed foods and adjusts consistency in accordance with International Dysphagia Diet Standardization Initiative (IDDSI). Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps. Makes a variety of desserts such as cobblers, brownies, cookies, and pastries. Tests and evaluates new food products. Develops and modifies standardized recipes. Advises 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: Full-Time, Schedule Varies; may include nights, 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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