This position is located in the Nutrition and Food Service of a VA Puget Sound Healthcare System, Tacoma WA. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. Duties include, but are not limited to: Receives and checks, the quantity and quality of items delivered by vendors by comparing time to specifications and standards, notifying supervisor of any discrepancies. Evaluates the quality of items received to determine acceptability. Maintains records as necessary for ordering, receiving, quality control, issuing and taking monthly inventories or subsistence and supplies. Works closely with supervisors in maintaining stock levels, curtailing overproduction and minimizing food waste. Subsistence and emergency subsistence are rotated continuously issuing older stock first. Utilizes Hazard Analysis Critical Control Points (HACCP) in every step or the process from receiving, storing, and issuing and preparing food. Reviews productions sheets, menus and other orders, notifies supervisor of discrepancies. Coordinates and prepares the assembling, weighing or measuring of foods requested, fresh, frozen, canned or dry, and delivers prepared carts to the appropriate areas in the kitchen ensuring HACCP guidelines are followed. Relieves for cooks in food production preparing a wide variety of food items including regular and modified diet entrees and desserts. Adjusts recipes to ensure correct yield for large quantity cooking. Maintain proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Perform yield testing for selected food items to determine the serving weight or volume after preparation and gather other test data to assist management in making purchasing and menu pricing decisions. Prepare food production worksheets from computerized recipe files. Operate specialized equipment to cook food in large quantities and to rapidly chill and store prepared items under refrigeration. Follow special health and safety procedures in storing items in food bank and in reheating food items. Provides guidance and assistance to lower graded employees. May prepare an entire meal which requires coordinating the cooking of several items with different cooking times and characteristics, under supervision. Performs other related duties as assigned. Work Schedule: 06:00am - 10:00am; 10:00am - 02:00pm' 02:00pm - 06:00pm; Rotating schedules; Sunday-Saturday Position Description Title/PD#: Cook/PD99818S Physical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. 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. 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. Working Conditions: 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.
Providing Health Care for Veterans: The Veterans Health Administration is America’s largest integrated health care system, providing care at 1,255 health care facilities, including 170 medical centers and 1,074 outpatient sites of care of varying complexity (VHA outpatient clinics), serving 9 million enrolled Veterans each year.