The New Mexico VA Healthcare Network is recruiting for a Cook assigned in the Nutrition and Food Service. The primary purpose of the Cook is to prepare nutritious, high quality meals for service to the Veterans. The work of this position is involved in the preparation of regular or special diet foods and meals.
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: Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc. (Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) 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.
Duties include but not limited to: 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. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Monitors and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety. Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Work Schedule: Variable days and hours between 6:00 am - 7:30 pm. (Tour will be determined by supervisor based on organizational needs). Position Description Title/PD#: Cook/PD99819S Physical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment.