Cook

This position is located in the Nutrition and Food Services department at the Veterans Affairs Medical Center in Roseburg, OR. The person in this position prepares nutritious, high quality meals for service to the Veterans. The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.08/06/2025

EXPERIENCE: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards .

SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element. Examples include: I possess the ability to perform as a Cook without more than normal supervision. As my resume demonstrates, I have experience in a quantity food service healthcare environment, independently performing the following duties: Organizing and coordinating the work of lower level cooks in a hospital/healthcare environment, in order to accomplish a variety of quantity cooking operations. Developing and modifying standardized recipes. Advising 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. Independently prepares a variety of large quantities of food, including preparing and cooking regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items, 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. Cooking a variety of menu items including regular and special diet entrees and dessert items; portioning and serving food into standard service sizes; roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepare soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Adjust standardized recipes for the number of servings required in large quantity cooking. Maintain the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety.

• Dexterity and Safety
• Interpret Instructions, Specifications (other than blueprint reading)
• Materials
• Technical Practices
• Use and Maintain Tools and Equipment
• Without more than normal supervision
• Work Practices

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.

Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. There is no educational substitution at this wage level.