The purpose of this position is to perform the duties of a cook and provide relief for positions assigned to food production. The work requires a broad knowledge of food service operations to provide meals to Veterans. Work requires applying knowledge of food safety, sanitation and infection control guidelines to ensure compliance with all safety and health directives.
Performs a full range of simple cooking tasks by preparing and cooking/heating items that require little or no processing, using several different methods in support of Cook/Serve, Cook/Chill and Ready-To-Serve/convenience foods. Prepares hot cereal, rice, vegetables, soups, gravies, pastas and products from concentrated or dehydrated state. Prepares food by chopping, grinding, peeling, paring, cutting, slicing, dicing, pureeing and blast chilling.
Weighs, measures and labels containers with product, date and meal according to established procedures. Weighs, measures and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes that produce quality products, minimize preparation time and avoid food material waste. Makes cold sandwich fillings. Portions foods for distribution and meal service.
Prepares grilled items such as pancakes, French toast, sausage, eggs, hamburger and prepares fresh, canned or frozen vegetables. Operates a variety of kitchen equipment, which utilizes gas, electricity, steam or microwave heat sources. Disassembles and assembles component parts and accessories for cleaning and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.
Cleans and uses a variety of cooking utensils required to measure, weigh, and process food items. Performs various other cleaning tasks (e.g., walls and ceilings, floors, worktables, walk-in refrigerators, and duckboards) following an established cleaning schedule. Follows task sheets and/or production schedules and menus created for assigned area. Utilizes the computer to print food production worksheets, daily nourishments and food preferences.
Follows computerized production worksheets for items and amount to distribute; manually adds daily "nourishments" (mashed potatoes or gravy when not on the menu). Determines the actual number of servings to prepare as not to over/under produce; reprints computerized adjusted recipes in the number of portions to distribute. Work Schedule: Intermittent, shifts will vary during the hours of 5:30 am - 2:00 pm or 11:00 am - 7:30 pm, Monday - Sunday to include holidays.
Position Description Title/PD#: Cook / PD# 09194-A
Brett.Schmalstieg@va.gov · 913-758-6457
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $23.69 – $27.63/hr.
Applications close on 2026-09-04.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government
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