- Position Title
- Cook
- Agency
- Veterans Health Administration
- Announcement Number
- CARZ-11184639-21-LAL Opens in new window
- Open Period
- Tuesday, July 27, 2021 to Monday, August 2, 2021
For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.
Eligibilities
1.
Do you claim Veterans’ Preference?
2.
Are you a current or former federal employee displaced from the agency hiring for this position? If yes, confirm:
For more information, review the USAJOBS Help Center.
To verify your eligibility, you must submit supporting documentation such as a Reduction in Force (RIF) separation notice or a Proposed Removal/Separation notice to include your latest performance rating (if the notice does not have this information included, you must submit a copy of your most recent performance appraisal) and a copy of your latest Notification of Personnel Action, Standard Form 50.
- you are located in the same local commuting area of the vacancy; AND,
- you are applying to a position that is at or below the grade level of the position from which you were or will be separated; AND,
- your grade is equivalent to or below the grade level of the vacancy; AND,
- your last performance rating of record is at least fully successful or the equivalent.
For more information, review the USAJOBS Help Center.
To verify your eligibility, you must submit supporting documentation such as a Reduction in Force (RIF) separation notice or a Proposed Removal/Separation notice to include your latest performance rating (if the notice does not have this information included, you must submit a copy of your most recent performance appraisal) and a copy of your latest Notification of Personnel Action, Standard Form 50.
3.
Are you a current or former federal employee displaced from a position in a federal agency other than the Department of Veterans Affairs? If yes, confirm:
To verify your eligibility, you must submit supporting documentation such as a Reduction in Force (RIF) separation notice to include your latest performance rating (if the notice does not have this information included, you must submit a copy of your most recent performance appraisal) and a copy of your latest Notification of Personnel Action, Standard Form 50.
- you are located in the same local commuting area of the vacancy; AND,
- you are applying to a position that is at or below the grade level of the position from which you were or will be separated; AND,
- you are applying to a position that does not have greater promotion potential than the position from which you were or will be separated; AND,
- your last performance rating of record is at least fully successful or the equivalent.
To verify your eligibility, you must submit supporting documentation such as a Reduction in Force (RIF) separation notice to include your latest performance rating (if the notice does not have this information included, you must submit a copy of your most recent performance appraisal) and a copy of your latest Notification of Personnel Action, Standard Form 50.
Preferences
1.
Which of the following items describes your current or recent (within the last five years) political appointee service?
If you responded yes to any of the items below, you will need to include a SF-50 specifying your prior service.
If you responded yes to any of the items below, you will need to include a SF-50 specifying your prior service.
Assessment 1
Select the appropriate answer to each of the following questions based on your current level of education and/or experience that demonstrates your ability to perform the duties of this position. When answering the questionnaire, remember that your experience and education are subject to verification by investigation. You may be asked to provide specific examples or documentation of experience or education as proof to support your answers, or you may be required to verify a response by a practical demonstration of your claimed ability to perform a task.
The following statement pertains to your ability to perform the duties of a Cook without more than normal supervision (Screen Out).
1.
Do you have the ability to perform the duties of a Cook without more than normal supervision? Relevant experience includes: preparing all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies; cooking, seasoning, modifying, and portioning foods; knowledge of modified diets (i.e. high protein, low cholesterol, low fat, calorie restricted, and sodium restricted, diabetic); adapting recipes to cook for large quantities; operating equipment used in large quantity food production; knowledge of sanitation regulations and proper food protection procedures; training lower grade cooks in all aspects of food production; and making decisions and leading a kitchen staff when Cook Supervisor is not on duty. NOTE: Experience must be documented in your resume to receive full credit.
For each task in the following group, choose the statement from the list below that best describes your experience and/or training.
The following statements pertain to your work practices (includes keeping things neat, clean and in order)
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
2.
Weighing, measuring, and assembling ingredients for regular and modified diets.
3.
Cleaning and sanitizing work areas and performing deep cleaning tasks when needed.
4.
Making precise measurements and weights in preparing recipes and portioning food.
The following statements pertain to your technical practices (theoretical, precise, artistic).
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
5.
Independently preparing and cooking a variety of food items for regular and modified/therapeutic diet needs, such as diabetic, low sodium, low protein, gluten free, etc.
6.
Coordinating the cooking of items prepared by other cooks at one or more work centers.
7.
Preparing, cooking, seasoning, and portioning food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.
8.
Using a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
The following statements pertain to your ability to interpret instructions, specifications, etc. (other than blueprinting reading).
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
9.
Using simple arithmetic, such as multiplying and dividing ingredients in a recipe to calculate and determine serving portions from quantities of food needed.
10.
Covering, dating, and storing food leftovers according to established policies/procedures.
11.
Developing and modifying standardized recipes.
The following statements pertain to your ability to use and maintain tools and equipment.
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
12.
Operating a variety of kitchen equipment.
13.
Disassembling and reassembling cooking equipment for cleaning.
14.
Operating industrial dish washing machine.
The following statements pertain to your knowledge of materials.
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
15.
Preparing menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time.
16.
Preparing pureed foods and adjusting consistency with thickeners.
17.
Washing, peeling, and cutting fruits and vegetables.
18.
Making a variety of desserts such as cobblers, brownies, cookies, and pastries.
The following statements pertain to your ability to operate with dexterity and safety.
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
19.
Following appropriate safety procedures when operating a variety of kitchen equipment.
20.
Following sanitary food handling procedures.
21.
Applying knowledge of sanitation principles to safeguard food against spoilage and waste.
22.
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.
RESUME REMINDER- Your resume must include the following information each job listed:
Job title
Duties (be as detailed as possible)
Month & year start/end dates (e.g. June 2007 to April 2008)
Full-time or part-time status (include hours worked per week)
Please be aware that your answers will be verified against information provided on your resume. Be sure that your resume clearly supports your responses to all of the questions by addressing your work experience in detail.
Recommended: Even though we do not require a specific resume format, your resume must be clear so that we are able to fully evaluate your qualifications. To ensure you receive appropriate consideration, please list the duties you performed under each individual job title. If we are unable to match your experiences with the positions held, you may lose consideration for this vacancy. We cannot make assumptions regarding your qualifications.
VETERAN'S PREFERENCE DOCUMENTATION REMINDER - To receive appropriate consideration, you should submit proper documentation if you are claiming eligibility for Veteran's preference, which includes a copy of your DD-214 (member copy 4 or earlier version that shows character of service). Additionally, Veterans with service-connected disability of 10% or more must also submit a copy of their official statement from the Department of Veterans Affairs, or from a branch of the Armed Forces, certifying their service-connected disability and/or their receipt of compensation for service-connected disability. If the military member is within 120 days of separation and does not yet have a DD214, the member may instead submit any written document from the armed forces that certifies the service member is expected to be discharged or released from active duty service in the armed forces under honorable conditions not later than 120 days after the date the certification is signed.