Summary

This is a Cook position with the Nutrition and Food Services at the Veterans Affairs Medical Center in Ann Arbor - MI. The Incumbent is responsible to plan - produce - direct - coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor - the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas.

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 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. ** Preferred Experience: Prior experience in a commercial kitchen - restaurant - hospital or institutional food service setting. Knowledge of safe food handling practices. Experience working in a fast-paced - team oriented environment. Understanding portion control. At least one year of cooking in healthcare/hospital setting. Applicants possess knowledge - skills - and abilities to perform the work of the of the position and are highly proficient in all requirements of the job and can perform effectively in the position. Performs quantity food preparation in a hospital/healthcare environment - including independently preparing and cooking a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items - planning cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. *Note* Preferred experience is not a disqualifying factor for eligibility - but maybe used as a determinate factor for employment selection. 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: The employee 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. 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. Is 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. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.

Duties

• Major Duties Include but are not limited to: Performs work planning responsibilities Is specifically responsible for independently coordinating/directing the operation of the food service/production areas using standards - procedures - diet manual - modified menus and production sheets to guide the work
• Plans on a weekly or monthly basis to establish deadlines - priorities - and work sequences based on general work schedules - methods - and policies set by higher level supervisors
• Coordinates work with supporting or related work functions controlled by other supervisors
• Uses resources to operate within a planned financial budget
• shares in the managerial responsibility for the proper supervision of labor - allocation of subsistence and supplies and all other resources required to accomplish quality Veteran centered meal services
• Informs higher level supervisors of the need to revise work schedules and re-estimate labor and other resources
• Participates in meetings and discussions regarding initial planning of current and future work schedules - budget requests - staffing needs - estimates - and recommendations as to scheduling projected work
• Prepares performance requirements and work schedules in accordance with established policies and procedures
• Provides technical direction and training when scheduling work operations with complex work steps and processes
• Investigates work-related issues such as excessive costs or low productivity and determines causes
• Implements corrective actions within authority to resolve identified work issues
• Recommends solutions to staffing issues - engineering requirements - and work operations directed by other supervisors
• Performs duties in front line production/service when necessary due to staffing limitations - etc
• Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic - low sodium - low protein - gluten free - etc.) entrees and dessert items
• Follows menus - production sheets and recipes to prepare items in the quantity needed
• Cooks hot cereals - concentrated or dehydrated soups - sauces - gravies
• Grills eggs - hamburgers - meat patties - pancakes - French toast
• 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 - muffin batters
• Prepares and heats convenience items
• prepares pureed foods and adjusts consistency with thickeners
• Washes - peels and cuts fruits and vegetables by hand or machine
• Work Schedule: Variable days and hours between 5:00 am - 7:30 pm
• (Tour will be determined by supervisor based on organizational needs)
• Position Description Title/PD#: Cook/PD99818S Telework: Not Authorized