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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $34.22 - $39.93
Work Schedule
Standard Hours
Job Description
The Veterans Affairs Medical Center in Vancouver, WA, is part of a nationwide network dedicated to providing high-quality healthcare services to veterans across the United States. This facility specializes in delivering comprehensive medical and supportive care to veterans, ensuring they receive the respect and quality service they deserve. The Nutrition and Food Service department plays a critical role in this mission by preparing nutritious, safe, and well-balanced meals for veterans, many of whom require modified diets tailored to specific health conditions. This department is essential not only for maintaining the overall health and well-being of veterans but also for enhancing... Show More
Job Requirements
- U.S. citizenship
- suitable for federal employment, determined by a background investigation
- selective services registration is required for males born after 12/31/1959
- pre-employment physical required
- completion of online onboarding process including acceptable identification documents
- complete all application requirements detailed in the announcement
- participate in the seasonal influenza vaccination program as required for Department of Veterans Affairs Health Care Personnel
- serve a 1-year probationary period
- ability to lift or move objects weighing up to 40 pounds unassisted
- manual dexterity for operating equipment and handling knives
- physical ability to perform standing, walking, bending, reaching, pushing, and pulling frequently
- adherence to wearing proper hair covering, clean uniform, and disposable gloves when handling food
- willingness to work in temperature extreme environments
- willingness to adhere to safety and hygiene protocols in patient care settings
Job Qualifications
- Ability to do the work of the position without more than normal supervision
- experience in a quantity food service healthcare environment
- experience independently organizing and coordinating the work of lower level cooks in a hospital or healthcare environment to accomplish a variety of quantity cooking operations
- experience developing and modifying standardized recipes
- experience advising lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food
- experience independently preparing a variety of large quantities of food including regular and therapeutic diet entrees and dessert items
- experience 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
- experience cooking a variety of menu items including regular and special diet entrees and dessert items
- experience portioning and serving food into standard service sizes
- experience roasting, broiling, baking, frying, boiling, steaming, and stewing meats, fish, and poultry
- experience preparing soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes
- experience adjusting standardized recipes for the number of servings required in large quantity cooking
- experience maintaining the proper temperature for all foods during holding, transport, reheating, and serving
- dexterity and safety
- ability to interpret instructions and specifications
- knowledge of materials
- technical practices
- use and maintenance of tools and equipment
- ability to work without more than normal supervision
- work practices
Job Duties
- Independently prepares all types of food for regular and modified diets
- 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
- calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets
- coordinates the cooking of items prepared by other cooks at one or more work centers
- grills eggs, meat patties, pancakes, French toast
- broils meats
- 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, conforming to specific size requirements or weight specifications
- prepares fresh, canned, and frozen vegetables
- bakes frozen potatoes, pre-made cookie dough, and muffin batters
- prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners
- washes, peels, and cuts fruits and vegetables
- assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
- makes a variety of desserts such as cobblers, brownies, cookies, and pastries
- tests and evaluates new food products
- develops and modifies standardized recipes
- advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food
- performs other related duties
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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