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Cook

4 months ago

White City, United States Veterans Health Administration Full time

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.

Prepares a number of menu items to include both foods for regular and modified diets.
Prepares and replenishes "small batch" style hot food on the cafeteria line, adhering to established portion sizes and diet requirements.
Prepares various Nutrition and Food Service documents to include production schedules and records, subsistence or supply requisition and inventory control.
Operates, cleans and maintains a wide range of food production equipment in a safe and efficient manner.
Prepares production worksheets, does temperature study sheets and other QA assignments.
ADP Security - Computer) Primarily interacts with the NFS Vista program. As such has regular access to printed/electronic files containing sensitive data which must be protected under Privacy Act of 1974, applicable laws, federal regulations, and VA statutes/policy. Responsible to protect data from unauthorized release, loss, alteration, or unauthorized deletion, and following applicable regulations/instructions regarding access to computerized files, release of access, codes, etc., per computer access agreement employee signs.
Performs, over a period of time, a full range of quantity cooking procedures from the common or frequently use standardized recipes to the new complexed recipes for the preparation of regular and modified diets.
Prepares sample tray evaluation for regular and modified diets.
Prepares meats by baking, braising, or stewing, using steam jacketed kettles, convection ovens, or pressure steamer as required.
Roasts, broils, grills, bakes, boils, steams and stews meats, fish, and poultry.
Prepares a variety of items desserts such as custard or gelatin, cobblers, cake, brownies and puddings (without the use of packaged mixes).
Cooks fresh or frozen vegetables using techniques such as boiling, steaming, baking, mashing, and whipping.
Visually inspects frozen, canned and fresh foods to make a judgment on quality and freshness of product.
Properly stores all foods by placing items in appropriately labeled and dated containers in the correct refrigerator.
Slice meat items by hand or machine, conforming to specific portion size requirements.
Performs yield testing for selected food items to determine serving weight or volume after preparation and gather other test data to assist management in making purchasing and menu decisions.
Prepare cold food items such as tuna salads, ham or club salads, macaroni salad, an potato salad.
Purees, grinds or chops meats and vegetables as required for modified diets using appropriate equipment.
Follows safe food handling and personal hygiene policies.
Creates specified complexed short order meals for palliative care patients.

Work Schedule:
Varies 5:30am to 7:00pm Sunday-Saturday


Position Description Title/PD#:
Cook/PD99818S


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.