The primary purpose of the Cook is to provide high quality food service which meets all food safety requirements and to provide the highest level of customer service. The Cook has the responsibility for simple cooking and preparation operations. The duties of the Cook may include but are not limited to the following: Performs a variety of simple cooking tasks with little processing. Performs a variety of simple cooking tasks by preparing and cooking items that require little or no processing. Prepares food by washing, peeling, chopping, grinding, cutting, slicing, dicing, pureeing, flouring, breading and paring. Readies all fresh fruit and vegetables and combines ingredients according to salad recipes. Weighs, measures, and assembles ingredients for recipes. Prepares all kinds of hot cereals; prepares and cooks frozen convenience, concentrated or dehydrated soups, gravies, and sauces. Makes cold salads and sandwich fillings. Prepares pureed foods and convenience foods. Prepares fresh, cut or frozen vegetables, and simple desserts, including baking cookies from pre-portioned frozen dough. Mixes ingredients according to precisely recipes that produce quality products. Cooks food according to times and temperatures prescribed in recipes or per manufacturer instructions. Operates a variety of kitchen equipment that utilizes gas, steam, electricity or microwave heat sources. Seeks guidance from supervisor if prescribed times or temperatures seem inconsistent with specific equipment or otherwise affect the quality. Follows established procedures to portion foods for distribution and meal service. Prepares garnishes as assigned. May prepare individual and bulk nourishment and special feedings. Ensures lower graded workers use proper procedures when assisting with simple food preparation. Covers, dates, and stores food according to established standard operating procedures. Dates packages or containers. Ensures that foods are stored at the correct temperatures to prevent bacteria growth. Follows established food handling procedures, rotates stock to prevent spoilage, ensuring first-in/first-out issue. Ensures covered and stored food is easily accessible. Work Schedule: Depending on operational needs, 8hr shift/day, 5 days/ week. Operation hours 4AM to 7:30PM, 7days/week. Position Description Title/PD#: Cook / 11060A Relocation/Recruitment Incentives: Not authorized
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.