The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries. The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE"). As a VA professional, your opportunities are endless.
With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.
This position is located in the Nutrition and Food Service (NFS) at the Bruce W. Carter VA Medical Center in Miami. 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, WG-6, is to prepare nutritious, high quality meals for service to the Veterans.
The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments may require knowledge and judgment. The work of this position is involved in the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods.
Other duties and responsibilities include but are not limited to: Working 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 Following menus, production sheets, and recipes to prepare items in the quantity needed Cooking hot cereals, concentrated or dehydrated soups, sauces, gravies Grilling eggs, meat patties, pancakes, French toast; making cold sandwich fillings and assembling a variety of sandwiches Using a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling Slicing meat items by hand, confirming to specific size requirements or weight specifications Preparing fresh, canned, and frozen vegetables; baking frozen potatoes, pre-made cookie dough, and muffin batters Preparing and heating convenience items and preparing pureed foods and adjusting consistency with thickeners Planning cooking processes to produce meals on time and at the proper temperature, which may require coordination of cooking several items with different cooking times Following sanitary food handling procedures Other Cook duties as assigned Work Schedule: Full-Time; 5:00 a.m.
- 8:00 p.m. (various shifts)- including nights, weekends, and holidays (Note: Work schedules are determined and approved by the supervisor. The incumbent may be required to work various shifts on a permanent or temporary basis based on facility/patient care needs).
Position Description Title/PD#: Cook/PD99818S Physical Requirements: Performing work that is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling; lifting or moving objects weighing up to 40 lbs. unassisted and occasionally lifting or moving objects weighing more than 40 lbs.
with assistance of a lifting device or other workers; manipulating cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters, or operating heavy equipment. The Cook, WG-6, must possess manual dexterity to operate equipment and to handle sharp knives and blades safely, and must utilize eye-hand coordination and have the ability to concentrate and react quickly to serve food and operate equipment.
This position does not have an education qualification requirement.
Yolanda.Stubbs@va.gov · 228-523-4256
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $25.15 – $29.34/hr.
This position requires a Other security clearance.
Applications close on 2026-11-09.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-11-05 · Not affiliated with or endorsed by OPM or USAJOBS.gov
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