Summary

This Cook - Ingredient Control position is in the Nutrition and Food Service (NFS) of the VA Eastern Colorado Health Care System at Aurora - CO. The primary purpose of the position in addition to preparation of regular or special diet foods and meals is to receive - store - scale - organize distribute and take inventory of subsistence and supply in the kitchen and where subsistence and food supplies are stored. Work may be non-routine and requires knowledge and judgement.

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. 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

• Major duties and responsibilities include but are not limited to: Weighs - measures - assembles ingredients for regular and modified diets
• Maintains clean and sanitary conditions in all storage areas
• Routinely cleans walk-in coolers - freezers - and dry storage areas
• 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
• Uses a variety of methods to prepare meats - fish - and poultry including broiling - roasting - baking - frying - boiling - steaming - stewing - braising - and grilling
• Plans foods for bulk production according to forecast reports and production worksheets
• Gathers test data to assist management in making purchasing and menu pricing decisions
• Communicates to appropriate personnel when stock items are low - items are close to expiration dates or items show signs of damage
• Follows menus - production sheets and recipes to prepare items in the quantity needed
• Combines ingredients according to recipes to produce quality food items - minimizing preparation time and food waste
• Requisitions items in accordance with menu requirements - diet census - oral/written instructions - and computer reports
• Operates a variety of kitchen equipment and follows safety procedures regarding the operation of equipment
• Maintains security of storage areas
• Locks coolers - freezers - and dry storage area when not in use
• Ensures accurate quantities are received and added to running inventories
• Selects storage location - labels/dates - and rotates stock
• Inventories subsistence and maintains running inventories of all subsistence and supplies
• Assures that food is stored at the correct temperature in a clean environment
• Identifies unsafe working habits or condition and reports to Supervisor
• Ensures that subsistence is received in a safe and sanitary manner
• Stores all food and expendable supplies according to food safety standards and specifications (quality - delivery temperature - cleanliness - in-tact packaging - weight)
• Work Schedule: Monday - Friday - 7:00am - 3:30pm (Schedule may vary) Position Description Title/PD#: Cook - Ingredient Control/PD99356S Physical Requirements: Subject is exposed to continuous standing - walking - frequent bending - reaching - pushing - and pulling
• Lifts or moves objects weighing up to 40 lbs
• Occasionally lifts or moves objects weighing more than 40 lbs
• with assistance of a lifting device or other workers or unassisted
• 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 physical 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.