The incumbent serves as a Cook in Nutrition and Food Service in the VA Medical Center at Togus, Me. The mission of the Nutrition & Food Service is to provide high quality, compassionate and friendly food production to all patients. All personnel in this service must be motivated, committed and dedicated to provide such service at all times. Quality care is the first priority for all food production workers. Prepares entire meals under the guidance of immediate Cook Supervisor, coordinating the cooling of several items with different cooking times and characteristics, planning the cooking process to produce and complete meal on time and at the proper temperature. Works independently to prepare and cook a variety of items including regular and special diet entrées and dessert items. Weighs, measures and assembles ingredients for regular modified menu items. Adjusts standardized recipes for the number of servings required in large quantity cooking. Performs yield testing for selected food items to determine the serving weight or volume after preparation and gathers other test data to assist management in making purchasing and menu pricing decisions. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Follows established food safety and sanitation procedures in all phases of food preparation, food service, and storage. Cooks food in large quantities and rapidly chills and stores prepared items under refrigeration. Follows special health and safety procedures in storing items in the food bank and in reheating good items. Maintains accurate food inventories and rotates stock items to prevent spoilage. Covers, dates and stores leftovers according to established procedures. Utilizes Food Production and Services computer software to data retrieval communication tabulates sheets, etc, prints out computerized date for timely preparation of necessary items. Prepares food production worksheets from computerized data for timely preparation of necessary items, prepares food production worksheets from computerized recipe files, follows menu and diet cards, count sheets, schedule, etc to correctly serve and answer general questions about diets and proper foods for both regular and modified diets. Assists supervisor or higher-grade worker in ordering food in accordance with daily and weekly menu requirements. Operate specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items for long period. Responsible for proper use and cleaning of all kitchen equipment, utensils, and work areas practicing a clean as you go concept. Cleans and uses a variety of cooking utensils required to measure, weigh and process food items. Receives assignments in the form of written and oral instructions from immediate supervisor. Separates and disposes of food waste, trash, and recyclables into receptacle. Ensures proper operation, storage, and use of cleaning supplies and all tools and equipment and reports needed repairs Work Schedule: Variable (Need of Service) Compressed/Flexible Schedule: Not Authorized Position Description Title/PD#: Cook / 00188-A Relocation/Recruitment Incentives: Not Authorized
Internal Number: 599480900
About Veterans Affairs, Veterans Health Administration
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.