This position is located in the Nutrition and Food Service of a Veteran Affairs Medical Center. Nutrition and Food Services is responsible for providing meals and nutritional care to Veteran patients at the Medical Center. The primary purpose of the Cook, WG6, is to prepare nutritious, high quality meals for service to the Veterans.
Major Duties may include, but not limited to: Food Preparation Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed.
Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies.- Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches.- Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. 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.
Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Attractively presents and garnishes food. Makes a variety of desserts such as cobblers, brownies, cookies and 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 prethermalization 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. Food Safety/Sanitation 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 SERV Safe 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. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers.
May operate powered floor cleaning or steam equipment for deep cleaning. Prepares food production worksheets from computerized recipe files. 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. Monitor for signs of pest notifying the appropriate individual as determined by your local policy. Maintain accurate food inventories. Provides assistance to supervisor or higher-grade worker in ordering food in accordance with daily and weekly menu requirements. Maintains strict security of all areas.
Work Schedule: Based on the needs of the service. Will be discussed during hiring. Position Description Title/PD#: Cook/PD99818S Relocation/Recruitment Incentives: Not authorized
Kiara.Braggs@va.gov · 708-202-8387
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $26.9 – $31.36/hr.
Applications close on 2026-10-06.
This position is open under the 'Fed Internal Search' hiring path.
Source: USAJOBS.gov — U.S. Federal Government
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