Cook
Employee will rotate through job assignments and perform the following duties:
Prepares grilled items such as Pancakes, French Toast, Eggs, and Hamburgers. Prepares a variety of hot cereals, concentrated or dehydrated soups, sauces, and gravies, cold sandwich fillings, and fresh, canned, or frozen vegetables. Sets up and replenishes salad bars. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures. Responsible for preparing foods required to serve prescribed regular and modified diets to patients and for ensuring that meals are served in accordance with physicians' order, with a minimum of supervision. Places portioned meats, biscuits, and other food in pans or trays. Portions foods for distribution and meal service. Operates and maintains a wide variety of food service equipment, i.e. steam kettles, grill, slicer, blender, etc. Operates a variety of kitchen equipment using gas, electricity, steam, or microwave heat sources. Disassembles, cleans, and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, store, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth. Maintains a neat and clean work area. Maintains proper storage of cleaning agents and performs full range of sanitation tasks in accordance with established procedures and HAACP (Hazard Analysis and Critical Control Point) guideline. Checks regular and modified diet trays on Centralized Tray Service line, in CLC and Cafeteria lines to ensure accuracy, completeness, and attractiveness of each tray. Fills complex combination diet orders, accurate substitute food items and honor patients' food preference within limits of the diet order. Relieves in the Ingredient Control, Food Production and Nourishment areas as assigned. Meets prescribed deadlines. Performs other related duties as assigned. Work Schedule:
5:
00 a.m. to 1:
30 p.m. or 11:
00 a.m. to 7:
30 p.m. Schedule may include weekends and holidays. Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Employee must be able to stand and walk all day, bend, stoop, reach, and lift moderately heavy objects. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. The employee is required to wear protective shoes, appropriate hearing protection, gloves, and other safety and food handling items required by food handling guides. Works in temperature extremes from ovens, steamers, grills, refrigerators, and freezers. Subject to cuts, bruises, and/or burns or falls from working with sharp instruments, heated equipment, and walking on wet and slippery floors. Must stand on tile and cement floors, subject to burns, cuts, and slipping on wet floors. Work is performed in a hospital and nursing home and involves some exposure to contagious disease. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFood ServiceSpecial Aptitude - Food Service WorkWithout more than normal supervision IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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). 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.
Estimated Salary: $20 to $28 per hour based on qualifications.
Prepares grilled items such as Pancakes, French Toast, Eggs, and Hamburgers. Prepares a variety of hot cereals, concentrated or dehydrated soups, sauces, and gravies, cold sandwich fillings, and fresh, canned, or frozen vegetables. Sets up and replenishes salad bars. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures. Responsible for preparing foods required to serve prescribed regular and modified diets to patients and for ensuring that meals are served in accordance with physicians' order, with a minimum of supervision. Places portioned meats, biscuits, and other food in pans or trays. Portions foods for distribution and meal service. Operates and maintains a wide variety of food service equipment, i.e. steam kettles, grill, slicer, blender, etc. Operates a variety of kitchen equipment using gas, electricity, steam, or microwave heat sources. Disassembles, cleans, and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, store, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth. Maintains a neat and clean work area. Maintains proper storage of cleaning agents and performs full range of sanitation tasks in accordance with established procedures and HAACP (Hazard Analysis and Critical Control Point) guideline. Checks regular and modified diet trays on Centralized Tray Service line, in CLC and Cafeteria lines to ensure accuracy, completeness, and attractiveness of each tray. Fills complex combination diet orders, accurate substitute food items and honor patients' food preference within limits of the diet order. Relieves in the Ingredient Control, Food Production and Nourishment areas as assigned. Meets prescribed deadlines. Performs other related duties as assigned. Work Schedule:
5:
00 a.m. to 1:
30 p.m. or 11:
00 a.m. to 7:
30 p.m. Schedule may include weekends and holidays. Recruitment & Relocation Incentives:
Not authorized PHYSICAL EFFORT AND WORK CONDITIONS:
Employee must be able to stand and walk all day, bend, stoop, reach, and lift moderately heavy objects. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. The employee is required to wear protective shoes, appropriate hearing protection, gloves, and other safety and food handling items required by food handling guides. Works in temperature extremes from ovens, steamers, grills, refrigerators, and freezers. Subject to cuts, bruises, and/or burns or falls from working with sharp instruments, heated equipment, and walking on wet and slippery floors. Must stand on tile and cement floors, subject to burns, cuts, and slipping on wet floors. Work is performed in a hospital and nursing home and involves some exposure to contagious disease. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element (WG-2 and higher only; screen-outs are not applicable to WG-1). Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. You will be rated on the following Job Elements as part of the assessment questionnaire for this position:
Dexterity and SafetyFood ServiceSpecial Aptitude - Food Service WorkWithout more than normal supervision IMPORTANT:
A full year of work is considered to be 35-40 hours of work per week. All experience listed on your resume must include the month and year start/end dates. 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. 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). 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.
- Department:
7404 Cooking - Salary Range:
$14.74 to $17.19 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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