Cook

To qualify for this position, applicants must meet all requirements by the closing date of this announcement 10/29/2026.

01EXPERIENCE

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 Interpret Instructions, Specifications, etc. (Other Than Blueprint Reading) Dexterity and Safety Materials Technical Practices (Theoretical, Precise, Artistic) 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 include but are not limited to; Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers. Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time. Follows menus, production sheets and recipes to prepare items in the quantity needed.

Calculate and determine serving portions from quantities of food issued. Prepare or coordinate the preparation of entire meals and prepare, season, and determine serving portion food for all meals by following standardized, special, or difficult recipes. Coordinates cooking of several items with different cooking times and characteristics. Coordinates the cooking of items prepared by other cooks at one or more work centers. Attractively presents and garnishes food.

Broils, roasts, bakes, fries, boils, steam, and braises, meats, fish and poultry. Slices meat items by hand confirming to specific size requirements or weight specifications. Prepares pureed foods and adjusts consistency with thickeners. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Covers, dates, and stores leftovers according to established local policies/procedures.

Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; Test and evaluate new food products and develop and modify standardized recipes including detailed equipment lists. May serve as person in charge of oversight of food safety activities. Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date.

Disassembles and assembles component parts and accessories for cleaning. Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts, floors, walls, shelves, etc. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Prepares food production worksheets from computerized recipe files.

Receives, rotates and stores perishable and non-perishable items according to service policies. Labels all food items with contents and dates per labeling guidelines. Monitor for signs of pest notifying the appropriate individual as determined by your local policy. Maintain accurate food inventories. Work Schedule: Thursday - Monday, 10:30am - 7:00pm Compressed/Flexible: Not authorized. Recruitment Incentive (Sign-on Bonus): Not authorized.

Position Description Title/PD#: Cook/PD99817-S Telework/Virtual/Remote Work: Not Authorized Financial Disclosure Report: Not Required Permanent Change of Station (PCS): Not Authorized Pay: Competitive salary and regular salary increases.

Paid Time Off: 37-50 days of annual paid time offer per year (13-26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year)Selected applicants may qualify for credit toward annual leave accrual, based on prior [work experience] or military service experience. Parental Leave: After 12 months of employment, up to 12 weeks of paid parental leave in connection with the birth, adoption, or foster care placement of a child.

Child Care Subsidy: After 60 days of employment, full time employees with a total family income below $144,000 may be eligible for a childcare subsidy up to 25% of total eligible childcare costs for eligible children up to the monthly maximum of $416.66. Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA. Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement).

02Working Conditions

Performs work in areas of temperature extremes. 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. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment.

Strong cleaning and sanitizing solutions may 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.