The position of Cook is established to provide for the preparation of high quality, nutritious hot foods to the Veteran patient. Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, desserts, and gravies for regular and modified diet menus. On a regular and recurring basis plan, prepare or coordinate the preparation of entire meals, as well as personalized individual meals for palliative care patients. Primary duties include but are not limited to: Preparing a number of menu items to include both foods for regular and modified diets. Preparing and replenishing "small batch" style hot food on the cafeteria line, adhering to established portion sizes and diet requirements. Preparing various Nutrition and Food Service documents to include production schedules and records, subsistence or supply requisition and inventory control. Operating, cleaning and maintaining a wide range of food production equipment in a safe and efficient manner. Preparing production worksheets, does temperature study sheets and other QA assignments. Performing, over a period of time, a full range of quantity cooking procedures from the common or frequently used standardized recipes to the new complex recipes for the preparation of regular and modified diets. Knowledge of established safety and sanitation practices to adequately safeguard the health of patients and NFS employees. Ability to locate and familiarize oneself with the Material Safety Data sheets and Category III that pertains to NFS employees in reference to HIV and Hepatitis B. Ability to instruct and provide guidance to lower level cooks as to cooking methods and use of equipment with review as the work being done and when it is the finished. Scheduling preparation and cooking times of several items concurrently so that they reach preparedness at approximately the same time. Identifying problems with food quality, offering suggestions for adjustment in seasoning to off-premise prepared entrees and alternate methods of preparation during emergency situations. Paying attention to the condition of food items throughout their period of preparation and service, making adjustments to cooking times or temperatures to achieve desired results. Work Schedule: Friday - Tuesday, 10:30am - 7:00pm (Wednesday/Thursday days off) Position Description Title/PD#: Cook/PD90250A Physical Requirements: The work involves considerable standing, walking, bending and lifting of items weighing up to 50 lbs. Frequent lifting or moving of objects weighing up to 30 pounds (large mixing bowls, containers of food). Work is performed in an industrial style kitchen, involving temperature extremes, noise pollution, and hazardous characteristic of a large institutional kitchen. Worker is subject to cuts; burns form steam or hot food and falls caused by freshly mopped floor or food being spilled on the floor and must adhere to safe work practices to avoid accidents.
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.