Summary

This is an open continuous announcement until June 26th - 2026. Qualified applicants will be referred to the Hiring Manager every two weeks. This Cook position is in the Nutrition and Food Service at VA Boston Healthcare System located at the West Roxbury Massachusetts campuses. This position is full time at 40 hours per week.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: 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: Dexterity and Safety Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices 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. Working 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. 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

• Major duties and responsibilities include: Prepares and cooks meals that require little or no processing - such as hot cereals - concentrated or dehydrated soups - sauces - and gravies Follows menus - production sheets - and recipes to proper items in the quantity needed Grills eggs - meat patties - pancakes - French toast
• broils meats
• makes cold sandwich fillings and assembles a variety of sandwiches Prepares fresh - canned - and frozen vegetables
• bakes frozen potatoes - pre-made cookie dough - and muffin batters Prepares and heats convenience items such as frozen hash browns - fish fillets - and chicken nuggets
• Prepares purred foods and adjusts consistency with thickeners Washes - peels - and cuts fruits and vegetables
• assembles and mixes salad ingredients and dessert items - including gelatin molds and fruit crisps Weighs - measures - and assembles ingredients for regular and modified diets Operates a variety of kitchen equipment and follows appropriate safety procedures Follows sanitary food handling procedures Disassembles and reassembles equipment for cleaning Cleans and sanitizes work areas - and performs deep cleaning tasks when needed Operates dish machine Performs other related duties Work Schedule: Full Time - Monday - Friday - 10:00am - 6:30pm
• Position Description Title/PD#: Cook/PD99819S Physical Requirements: Subject to continuous standing - walking - frequent bending - reaching - pushing and pulling
• Lifts or moves objects weighing up to 40 lbs
• unassisted
• Manipulates cumbersome and heavy objects - such as washing stainless steel mixing bowls - pushing heavy carts on caster - or operating heavy equipment
• Manual dexterity needed to safely operate equipment and to handle sharp knives and blades
• Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment
• Notifications: This position is in the Competitive Service
• Current Federal employees may submit copies of their most recent SF-50 - (Notice of Personnel Action)
• The SF-50 must identify the position title - series - grade - step - tenure and type of service (Competitive or Excepted)
• In some cases - more than one SF-50 may be required to show a higher grade previously held
• This position is covered by a Special Salary Rate
• This position is covered by Federal Wage System Special Wage Rates for the Boston - Massachusetts (BOS) Wage Area
• Veterans' preference does not apply for internal or other current permanent Federal agency employees
• Incomplete applications will not be considered.