TWO PAGE RESUME REQUIREMENT APPLIES TO THIS POSITION. The Veterans Health Administration (VHA) has adopted the Nutrition and Food Service (NFS) Modernization Initiative which is a new model of organizing and consolidating essential Nutrition and Food Service functions and services to the Medical Center. This streamlined and focused approach moves VHA forward in its continuum of providing comprehensive, compassionate, and coordinated care to Veterans.
Duties of the position may include but, are not limited to: Food Preparation 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. Attractively presents and garnishes food. Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies.
Grills eggs, hamburgers, meat patties, pancakes, and French toast; makes cold sandwich fillings and assembles a variety of sandwiches. Broils, roasts, bakes fries, boils, steam, braises, meats, fish and poultry. Slices meat items by hand confirming to specific size requirements or weight specifications. Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters.
Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps. Bakes basic desserts, i.e. cobblers, brownies, cookies and simple pastries. Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items.
Weighs, measures, assembles ingredients for regular and modified diets. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Pans foods for bulk rethermalization according to recipe guidelines and production guidelines. Covers, dates, and stores leftovers according to established local policies/procedures.
Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Gathers test data to assist management in making purchasing and menu pricing decisions. Test and evaluate new food products and develop and modify standardized recipes including detailed equipment lists.
Food Safety/Sanitation 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. Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap. Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily.
Collects trash, sorts and prepares items for recycling. Cleans floors, walls, shelves as assigned. Food Storage Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Labels all food items with contents and dates per labeling guidelines. Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions.
Monitor and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety. Work Schedule: Monday - Friday, 5:30 am to 2:00 pm; 6:00 am to 2:30 pm; 7:00 am to 3:30 pm. Occasional Weekends and Holidays Position Description Title/PD#: Cook/PD99817S
MICHELLE.ALEXANDER4@VA.GOV · (706) 631-9650
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $30.28 – $35.3/hr.
Applications close on 2026-09-11.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government
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