About this role
Job SummaryAbout the Position: Incumbent performs cooking duties and provides nutrition support and food service to inpatients, outpatients, and other beneficiaries.
QualificationsWho May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job. You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected. See Proof of Eligibility for an extensive list of document requirements for all employment authorities. 30 Percent or More Disabled Veterans Current Civilian Employees of the Defense Health Agency (DHA) Current Permanent Department of Defense (DoD) Civilian Employee Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Family Member Preference (FMP) for Overseas Employment Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouse Preference (MSP) for Overseas Employment Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Veterans Employment Opportunity Act (VEOA) of 1998 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; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a Cook ~ without more than normal supervision. Ability to perform common Cook duties. I can prepare regular meals, adapt standardized recipes for yield, operate commercial institutional kitchen equipment (e.g., mechanical dishwashers, ovens, slicing machines), and adhere to sanitation, safety, and HACCP regulations under normal supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed. - Failure to meet this Screen out Element will result in an ineligible rating. 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) Physical Effort: The worker is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Work involves light to heavy physical effort, such as frequent lifting of items weighing up to 40 pounds. Working Conditions: Work areas are often uncomfortably warm and noisy, e.g., noisy kitchen and dishwashing areas. Worker is exposed to the danger of minor cuts, bruises and burns from equipment. There is danger of slipping on floor which are wet from daily mopping or where food or beverages have been spilled. Incumbent is exposed to extreme temperature changes in moving from hot kitchen areas to walk in cold storage areas.
Major DutiesMaintain a clean, safe, and orderly work environment by following established sanitation and HACCP regulations.Prepare a variety of meals, including complex therapeutic diets, by following and adapting standardized recipes.Follow standardized recipes and therapeutic diet orders to prepare meals that meet specific patient requirements.Operate, maintain, and clean institutional food service equipment, including mechanical dishwashers, ovens, and slicing machines.Determine quantities, weigh, and measure ingredients to prepare foods for regular and therapeutic diets.Handle, cut, and prepare food items while adhering to all safety protocols and procedures.