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Cook

Department of Veterans Affairs
Veterans Health Administration
Veterans Health Administration

Summary

This position is located in the Nutrition and Food Service at Department of Veterans Affairs Medical Center in West Haven Connecticut. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook, WG- 08, is to prepare nutritious, high quality meals for service to the Veterans.

Overview

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Accepting applications
Open & closing dates
12/19/2025 to 12/29/2025
Salary
$28.44 to - $33.23 per hour
Pay scale & grade
WG 8
Location
1 vacancy in the following location:
West Haven, CT
1 vacancy
Remote job
No
Telework eligible
No
Travel Required
Not required
Relocation expenses reimbursed
No
Appointment type
Permanent
Work schedule
Full-time
Service
Competitive
Promotion potential
None
Job family (Series)
Supervisory status
No
Security clearance
Not Required
Drug test
No
Position sensitivity and risk
Non-sensitive (NS)/Low Risk
Trust determination process
Financial disclosure
No
Bargaining unit status
No
Announcement number
CBTD-12849185-26-EIW
Control number
852952000

This job is open to

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Clarification from the agency

VAMC Connecticut Department/ Service Line Employees only. This includes: Career/Career Conditional or Excepted Service (i.e. Canteen, Hybrid, Title 38, etc. and meets interchange agreement requirements). This does not include temporary, term or temporary intermittent.

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Duties

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The incumbent in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations

The duties and responsibilities include, but are not limited to the following:

  • Independently prepares all types of food for regular and modified diets.
  • Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.
  • Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time.
  • Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.
  • Coordinates the cooking of items prepared by other cooks at one or more work centers.
  • Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.
  • Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
  • Slices meat items by hand, confirming to specific size requirements or weight specifications.
  • Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters.
  • Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners.
  • Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps.
  • Makes a variety of desserts such as cobblers, brownies, cookies, and pastries.
  • Tests and evaluates new food products.
  • Develops and modifies standardized recipes
  • Weighs, measures, assembles ingredients for regular and modified diets.
  • Operates a variety of kitchen equipment: oven, steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment.
  • May serve as person in charge for oversight of food safety activities.
  • Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date
  • Disassembles and assembles component parts and accessories for cleaning
  • Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept
  • Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc.
  • Maintain accurate food inventories
  • Provides assistance to supervisor in ordering food in accordance with daily and weekly menu requirements
  • Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures

Work Schedule: Full-Time, 40 hours a week, Monday-Sunday, Various Tours, Including Weekends and Holidays,
Position Description Title/PD#: Cook/PD99817S
Critical Skills Incentive (CSI): Not approved
Relocation/Recruitment Incentives: Not authorized

Notification:
  • Position is not a Bargaining Unit Position.
  • Current and former Federal employees must submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held.
  • Veterans' Preference: Does not apply to merit system promotion announcements limited to agency level and below.
Preferred Experience:
  • One year experience in Culinary Arts, at a Health Care Facility.
  • Servsafe Food Handler or Serve Safe Food Manager Certification

Requirements

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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
  • Subject to background/security investigation
  • Pre-employment physical required
  • Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents). Effective May 7, 2025, driver's licenses or state-issued dentification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
  • Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP)
As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period or 2-year trial period during which we will evaluate your fitness and whether your continued employment advances the public interest. In determining if your employment advances the public interest, we may consider:
  • your performance and conduct;
  • the needs and interests of the agency;
  • whether your continued employment would advance organizational goals of the agency or the Government; and
  • whether your continued employment would advance the efficiency of the Federal service.
Upon completion of your probationary period or trial period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest.

Qualifications

To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 12/29/2025.

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 Federal Wage System Qualification Standards.

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:

  • Dexterity and Safety
  • Interpret Instructions, Specifications (other than blueprint reading)
  • Materials
  • Technical Practices
  • Use and Maintain Tools and Equipment
  • Without more than normal supervision
  • Work Practices


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:
  • Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units.
  • Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy.
  • Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors.
  • Exposed to steam, cooking odors, and noise from equipment and conversation.
  • Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment.
  • Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants.
  • Work assignments require moderate to heavy physical activity including constantly standing and walking: frequently moving and lifting objects weighing up to 40 pounds unassisted or more than 40 pounds with assistance, frequent stooping, reaching and pushing and pulling carts of considerable weight. May lift and move objects weighing 70-100 pounds. Hand dexterity is necessary in the utilization of machines to prepare foods.
  • Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior.
  • Required to wear proper hair covering and clean uniform and disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.

Education

This job does not have an education qualification requirement.

Additional information

This job opportunity announcement may be used to fill additional vacancies.

If you are unable to apply online or need an alternate method to submit documents, please reach out to the Agency Contact listed in this Job Opportunity Announcement.

Under the Fair Chance to Compete Act, the Department of Veterans Affairs prohibits requesting an applicant's criminal history prior to accepting a tentative job offer. For more information about the Act and the complaint process, visit Human Resources and Administration/Operations, Security, and Preparedness (HRA/OSP) at The Fair Chance Act.

Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.

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.

The Department of Veterans Affairs performs pre-employment reference checks as an assessment method used in the hiring process to verify information provided by a candidate (e.g., on resume or during interview or hiring process); gain additional knowledge regarding a candidate's abilities; and assist a hiring manager with making a final selection for a position.

For more information on the "Who may apply" eligibility requirements, please refer to the OHRM Status Candidates and Other Candidate Definitions document.

Placement Policy: The posting of this announcement does not obligate management to fill a vacancy or vacancies by promotion. The position may be filled by reassignment, change to lower grade, transfer, appointment, or reinstatement. Management may use any one or any combination of these methods to fill the position.

It is the policy of the VA to not deny employment to those that have faced financial hardships or periods of unemployment.

Veterans and Transitioning Service Members: Please visit the VA for Vets site for career-search tools for Veterans seeking employment at VA, career development services for our existing Veterans, and coaching and reintegration support for military service members.

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