The WG-8 Cook is responsible for organizing and coordinating inventory controls and food production of lower grade cooks in a production kitchen. Independently prepares nutritious, high-quality meals for service to the Veterans. This Cook position is located within the Nutrition and Food Service at the VA Southern Nevada Healthcare System (VASNHS), in Las Vegas, NV.
Independently prepares all types of food for regular and modified diets. Incumbent 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.
The incumbent prepares a variety of menu items using several different and complex methods of preparation such as cook/chill and cook/serve. Follows menus, production sheets and recipes to prepare items in the quantity needed. Calculate and determine serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.
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. Prepares complex recipes with multiple steps and lengthy preparation times. Cooking techniques (such as sous vide, and combi-oven) may be employed.
Coordinates the cooking of items prepared by other cooks at one or more work centers. May lead lower-graded cooks engaged in a variety of standard cooking operations simultaneously at one or more work centers. May serve as person in charge for 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. Labels all food items with contents and dates per labeling guidelines. Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions.
Maintains strict security of all areas. Performs other related duties Work Schedule: Days & hours vary to include weekends and holidays Position Description Title/PD#: Cook/PD99817S 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.
Benjamin.Stevenson@va.gov · 6507099873
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $31.48 – $36.72/hr.
Applications close on 2026-10-19.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-10-16 · Not affiliated with or endorsed by OPM or USAJOBS.gov
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