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. DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (5 CFR 337.201) for this occupation.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 11/11/2025. 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: 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. Physical Requirements/Working Conditions: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. lifts or move's objects weighing up 40lbs, unassisted and occasionally lifts or moves objects weighing more than 40lbs 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. Posses' 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
Major duties and responsibilities include but not limited to: Prepares and cooks meals that require little or no processing, such as hot cereals, concentrated or dehydrated soups, sauces, and gravies Follows menus, production sheets, and recipes to proper items in the quantity needed Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; Prepares purred 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 Weighs, measures, and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment and follows appropriate safety procedures Follows sanitary food handling procedures Disassembles and reassembles equipment for cleaning Cleans and sanitizes work areas, and performs deep cleaning tasks when needed Operates dish machine Performs other related duties Work Schedule: Variable days and hours between 6:00 am - 7:30 pm. (Tour will be determined by supervisor based on organizational needs). Compressed/Flexible Schedule: This position is not available for compress/flexible schedule. Position Description Title/PD#: Cook/PD99819S Critical Skills Incentive (CSI): Not approved. Relocation/Recruitment Incentives: Not authorized