Clarification from the agency

This position is open to Richard L Roudebush VA Medical Center employees, 30% or more service connected disabled Veterans, Federal Career/Career-Conditional employees, Transfer, Reinstatement eligibles, or special appointment authorities (A current SF-50 or Your VA Rating Letter is required). This position is also open to all Veterans' Recruitment Appointment (VRA) eligible, Veterans Employment Opportunities Act (VEOA) and other individuals eligible under special appointment authorities.

WG-6 Cook:

Cooks work alone or with a higher-grade cook or supervisor preparing a large assortment of menu items. Prepares a variety of meats, seafood, sauces, gravies, vegetables, etc. using all methods of dry and moist heat techniques, using standardized recipes to accommodate regular and modified diet menus. Can accomplish/be assigned work at lower grade level.

Follows census and guidance of higher-grade cook or supervisor, cooking foods only in required amounts and keeping leftovers to a minimum. Records usage/overage/underage accurately and reports any deficits promptly to the Supervisor or higher-grade cook to resolve the problem. Manages inventory appropriately using the first in first out method.

Performs a variety of cooking tasks; is responsible for a number of menu items for a meal ensuring that all items are cooked to the proper degree of doneness for service schedules. Assembles items for taste panel in compliance with established policy.

Promotes a safe work environment by using equipment safely and carefully following all safety precautions in place or expected in a food production and service operation including, but is not limited to, the use of equipment guards and the wearing of protective clothing.

Evaluates when foods are properly cooked, without overcooking and preserving the nutritive value of foods.
Requires a basic understanding of the use of flavorings, spices and seasonings for both regular and complex modified diets.

Requires to train lower grade cooks on basic food preparation principles and techniques for regular and modified diet foods.

Work schedule: 5:00am-1:30pm, 8:00am-5:30pm, 11:30am-8:00pm Sunday - Saturday which includes a rotating schedule and rotating weekends and holidays.
Pressed/Flexible Schedule: Not Available
Position Description Title/PD#: Cook/ PD # Cook/0939-A
Relocation/Recruitment Incentives: Not Authorized
Financial Disclosure Report: Not required

Conditions of employment

• You must be a U.S. Citizen to apply for this job
• Selective Service Registration is required for males born after 12/31/1959
• You may be required to serve a probationary period
• Subject to a background/security investigation
• Pre-employment physical required
• Selected applicants will be required to complete an online onboarding process

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.

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 Qualification Standard Handbook X-118C

You will be rated on the following Job Elements as part of the assessment questionnaire for this position:

Dexterity and Safety
Interpret Instructions, Specifications (other than blueprint reading)
Production Support Service

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:

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.

Physical Requirements/Working Conditions: You will stand and move about on tile floors for most of tour. Frequently stoops, reaches, lifts or caries food and kitchen equipment. Hand dexterity is necessary in the utilization of machines to prepare foods. May need to lift up to 40 pounds unassisted or more with assistance.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

IN DESCRIBING YOUR EXPERIENCE, PLEASE BE CLEAR AND SPECIFIC. WE WILL NOT MAKE ASSUMPTIONS REGARDING YOUR EXPERIENCE.

Narrative responses are not required at this time. If you are referred for consideration, you may be asked to submit additional job related information, which may include, but not limited to; responses to the knowledge, skills and abilities; completion of a work sample, and/or contact for an interview. Your resume and/or supporting documentation will be verified. Please follow all instructions carefully. Errors or omissions may affect your rating or consideration for employment.