The VA Black Hills Health Care System (VA BHHCS) is located in the beautiful Black Hills of Western South Dakota. South Dakota has No State Income Tax, has been named one of the Happiest and Safest States in the nation, is home to Top Ten Scenic Drives and Top Ten National Forests, features an Outdoor Life's Top City for Outdoor Enthusiasts and hosts the legendary annual Sturgis Motorcycle Rally.
VA BHHCS is where we live and work in rural small town settings, only minutes from Rapid City's shopping, dining, cultural, and entertainment venues. We offer rich history, including Mammoths and Prehistoric Civilizations, the 7th Cavalry, Deadwood, and Mount Rushmore. Hiking, fishing, rock climbing, canoeing, water skiing, golf, snowmobiling, hunting, camping, downhill and cross country skiing, motorcycling--the opportunities are endless. The Black Hills includes stunning landscapes such as Black Elk Peak, Bear Butte, the Badlands and the Needles Highway. When it's time for civilization, you'll find the Black Hills hosting local and national theatre groups, movie companies, national pow wow competitions, international dance troupes, symphony orchestras, and a variety of entertainers. Sports enthusiasts will find auto races, college sports, semi-pro hockey, and some of the best in rodeo.
VA BHHCS is a multi-campus health care system, with approximately 1100 employees, providing primary care, acute medicine, surgery, behavioral health, nursing home and domiciliary care from medical centers located at Fort Meade and Hot Springs, South Dakota as well as a staffed Community Based Outreach Clinic in Rapid City and numerous contracted and staffed clinics in Western South Dakota, Northern Nebraska and Eastern Wyoming.
Special Employment Consideration: VA encourages persons with disabilities to apply, including those eligible for hiring under 5 CFR 213.3102(u), Schedule A, Appointment of persons with disabilities [i.e., intellectual disabilities, severe physical disabilities, or psychiatric disabilities], and/or Disabled veterans with a compensable service-connected disability of 30% or more. Contact the Agency Contact on the last page of the JOA for information on how to apply under this appointment authority via the Selective Placement Coordinator.
For more information on the "Who may apply" eligibility requirements, please refer to the OHRM Status Candidates and Other Candidate Definitions document.Learn more about this agency
WG-6 Cooks daily prepares a full range of cooking operations. S/he cooks menu
items that include regular and special diet entrees, desserts and salads. Prepare
pureed diet foods. S/he works alone, with a higher-grade cook and with food service
staff. S/he cooks meats, fish, poultry, vegetables, salads, desserts, hot cereal, eggs,
pancakes, sausage, soups, sauces and gravies. S/he prepares sandwiches for cold
meals, prepares salads that are on the cooks worksheets or Talley guides. This requires
coordinating the cooking of many recipe items. S/he daily receives work assignments
from the immediate supervisor or a higher level cook or by running the computer work
sheet. S/he are responsible for the work assignments that are in the form of a cook's
worksheet/or computerized production sheets, menus, standardized recipes, meal
schedules, and special work orders. Correctly reads the worksheets, menus, and
standardized recipes and expands recipes for the daily patient census. S/he tests food
items to determine portion size, weight and quality. S/he plans, coordinates, and time
work assignment to assure food items are prepared on time for tray line and each meal
item prepared is at the proper temperature for food safety. The WG-6 cook records
food temperatures of all food items when food is delivered to tray line. WG-6 cook
prepares food by: roasting, broiling, baking, frying, boiling, steaming and stewing meats,
fish and poultry. S/he prepares soups, broths, gravies, sauces and puddings. S/he
makes a variety of dessert items (cobblers, bar cookies, bake off cookies, and bake off
pies). S/he adjusts standardized recipes for the number of servings required in large
quantity cooking. S/he slices meat items using the meat slicer or by hand. S/he adjusts
the meat items to specific size requirements or weight specifications.
Work Schedule: Full time, 80 hours bi-weekly, multiple schedules including rotating shifts with weekend and holiday work and rotating days off
Position Description Title/PD#: Cook, 20172-A
Location: This position is located in the Nutrition and Food Service Line at Fort Meade, SD.
Who May Apply
This job is open to…Status Candidates (Merit Promotion and VEOA Eligibles)
Job family (Series)
This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/GetJob/ViewDetails/480851800. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.