Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $24.42 - $28.49
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Life insurance
flexible schedule
Paid holidays
Job Description
The role is based at the Nutrition and Food Service department of the Veterans Affairs Medical Center located in Charleston, South Carolina. This esteemed medical center is dedicated to providing outstanding healthcare services to Veterans, emphasizing high standards of care, comfort, and support for those who have served the nation. As a federal government facility, the medical center offers a broad range of medical services specializing in Veteran health, supported by a dedicated staff committed to the mission of honoring America's veterans by providing exceptional healthcare that improves their health and well-being. The center employs a multidisciplinary approach involving various... Show More
Job Requirements
- u.s. citizenship
- suitable for Federal employment, determined by background investigation
- selective Services registration required for males born after 12/31/1959
- completion of online onboarding process with acceptable identification
- submission of all required application documents
- willingness to complete a 1-year probationary period
- commitment to improving the efficiency of the Federal government
- compliance with Department of Veterans Affairs policies including influenza vaccination or authorized exemption
- availability to work variable shifts including weekends and holidays
- ability to safely operate kitchen equipment
- physical ability to perform cooking and food preparation tasks
- adherence to food safety and sanitation standards
Job Qualifications
- evidence of training or experience demonstrating knowledge, skills, and ability to perform the duties of the position
- dexterity and safety
- interpret instructions, specifications other than blueprint reading
- knowledge of materials
- technical practices
- ability to use and maintain tools and equipment
- ability to work without more than normal supervision
- knowledge of work practices
- detailed descriptions of duties and responsibilities provided on resume
- experience in cooking procedures and food preparation
- skills in food safety and sanitation guidelines
- ability to prepare meals for regular and modified diets
Job Duties
- prepare a wide variety of food items for use in patient meal service using scratch/conventional cooking and standardized recipes
- perform a wide variety of cooking procedures such as roasting, boiling, broiling, baking, frying, poaching, steaming, grilling and stewing
- cut and wash chicken and turkey when necessary, slice meats and/or other foods by hand or machine, conforming to specific size and/or weight requirements
- prepare soups, gravies, sauces, puddings etc. without the use of packaged mixes
- prepare other menu items such as cooked cereals, casserole dishes, meat extender dishes, cooked fruits etc.
- prepare simple desserts such as cakes from mixes, gelatin desserts, cobblers, etc., and bake off pre-frozen foods as pies and other desserts
- prepare garnishes and make cold sandwich fillings as required
- prepare cold food as assigned
- prepare all food in such a way as to conserve nutrients, texture, color and flavor
- make substitutions and adjustments in food preparation procedures and seasoning to make the food more attractive and to improve taste in consultation with higher grade cooks, managers or registered dietitians
- prepare a variety of meat, fish, poultry, eggs and other entrees for regular and modified diets using standardized recipes and proper procedure
- prepare vegetables, pastas, etc. according to standardized recipes with special emphasis on consistency, seasoning, etc. for modified diets
- evaluate a variety of raw and cooked food items to decide if they are fresh and whether cooked foods are done by appearance, consistency, texture and temperature
- prepare food for modified diets such as diabetic, sodium restricted, low cholesterol, mechanically altered, pureed and others
- prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients and/or involve lengthy preparation
- plan food for cooking or after the cooking process ensuring food quality and temperature guidelines
- plan, regulate and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature and time
- examine all food for quality and freshness before preparation
- operate a variety of equipment including mixers, blenders, ovens, steam kettles, grills, fryers, slicers, microwaves, portable cooking equipment and is responsible for cleaning and maintaining the sanitation of the equipment used
- serve food on the serving line(s) as assigned and keep serving line(s) supplied with fresh, hot food
- prepare and present food to order as required
- check food products for quality prior to placing on serving line(s) and label food items for contents prior to placing on serving line(s)
- control food usage by preparing quantities indicated on cooks' worksheet/production sheet and using standardized portion sizes
- maintain the cook's refrigerator and freezer in accordance with optimum HACCP standards
- ensure the cook's refrigerator and freezers are cleaned and organized daily
- ensure proper serving utensils are available for serving line(s)
- take and record internal cooking temperatures of foods prepared to ensure HACCP guidelines are followed
- take food temperatures during tray line service if necessary
- maintain proper temperature for all foods during holding, transport, reheating and serving to ensure food safety
- ensure back-up serving line food is available in holding warmer and/or oven so that serving line does not stop to wait on food
- perform other related duties as assigned
Job Qualifications
Experience
No experience required
Job Location
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