- Position Title
- Cook (ICR)
- Agency
- Veterans Health Administration
- Announcement Number
- CBTG-12748103-25-BC Opens in new window
- Open Period
- Thursday, June 12, 2025 to Tuesday, June 24, 2025
For preview purposes only. To apply, please return to the USAJOBS announcement and click the Apply button.
Eligibilities
1.
Are you an employee of the department/service line indicated for this position?
This includes: Career/Career Conditional or Excepted Service (i.e. Canteen, Hybrid, Title 38, etc. and meets interchange agreement requirements). This does not include temporary, term or temporary intermittent.
To verify your eligibility, you may be required submit a copy of your most recent Notification of Personnel Action, Standard Form 50 (SF-50). Please review the instructions in the announcement. Your SF-50 must include enough information to be able to determine that time-in-grade requirements have been met (if applicable) and include your position title, pay plan/series/grade, tenure and the type of appointment (i.e. Competitive or Excepted). Please be aware that award SF-50's do not always include this pertinent information.
This includes: Career/Career Conditional or Excepted Service (i.e. Canteen, Hybrid, Title 38, etc. and meets interchange agreement requirements). This does not include temporary, term or temporary intermittent.
To verify your eligibility, you may be required submit a copy of your most recent Notification of Personnel Action, Standard Form 50 (SF-50). Please review the instructions in the announcement. Your SF-50 must include enough information to be able to determine that time-in-grade requirements have been met (if applicable) and include your position title, pay plan/series/grade, tenure and the type of appointment (i.e. Competitive or Excepted). Please be aware that award SF-50's do not always include this pertinent information.
Preferences
Your resume must be submitted in English and include the following information for 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)
- Series and Grade, if applicable, for all Federal positions you have held
- 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.
By submitting your application, you are certifying, to the best of your knowledge and belief, all the information submitted by you with your application for employment is true, complete, and made in good faith, and that you have truthfully and accurately represented your work experience, knowledge, skills, abilities and education (degrees, accomplishments, etc.). The information you provide as part of your application may be investigated. You are also certifying, and acknowledging, that misrepresenting your experience or education, or providing false or fraudulent information in, or with your application, may affect your eligibility for appointment and/or continued employment. False or fraudulent statements may be punishable by fine or imprisonment (18 U.S.C. 1001).
Assessment 1
A panel of subject matter experts will evaluate your resume and responses to this Assessment Questionnaire to determine if you are among the best qualified for this position. Your responses are subject to verification and must be supported by your resume and supporting documents.
1.
MINIMUM QUALIFICATIONS - From the descriptions below, choose the one letter beside the statement that best describes the highest level of experience that you possess and that demonstrates your ability to 'Ability to Do the Work of the Cook-ICR without More Than Normal Supervision' (Screen-Out Element). This is a screen-out element. Failure to meet a minimum level will result in an ineligible rating. Select only ONE letter.
Select the one statement that most accurately describes your training and experience carrying out each task using the scale provided.
2.
Maintain inventory control to ensure adequate quantities of food and supplies are available.
3.
Maintain daily record of supplies and subsistence issued from the Ingredient Control Room (ICR).
4.
Follow the sequence for organizing incoming shipments for maximum space utilization, safety considerations, and damage protection and to expedite the movement of materials from dock to storage areas.
5.
Rotate stock in accordance with instructions and guidelines and maintain order in storage areas to ensure easier access to expedite the inventory process.
6.
Rotate stock using FIFO (first in first out) principle.
7.
Maintain cleanliness and sanitation of work area and equipment.
8.
Maintain daily record of orders received and initiate corrective action for any delinquencies/deficiencies.
9.
Prepare pureed regular and diet foods, convenience foods, hot cereal as well as dehydrated and/or frozen soups, sauces and gravies.
10.
Prepare and cook items requiring little to no processing (i.e. making cold sandwich filling and cold salads).
11.
Calculate quantities of food/supplies needed in order that menu quantities correspond with the daily census.
12.
Inspect all deliveries for amounts received compared to orders.
13.
Verify weights of delivered goods.
14.
Use weekly menus and usage sheets to pull frozen food from freezer in order to allow ample time for tempering under refrigeration.
15.
Mix ingredients according to written standardized recipes which produce quality products, minimize preparation time and avoid food waste.
16.
Read, write and perform simple mathematical calculations.
17.
Develop plans to designate or change storage space, storage location, organization and arrangement of stock and the identification of high and low usage items.
18.
Use VISTA and internet as needed.
19.
Weigh, assemble, and measure ingredients for regular and modified menu items.
20.
Operate, breakdown and clean a variety of food service equipment.
21.
Secure equipment, food and supplies in the work area.
22.
Monitor refrigerator and freezer temperatures in accordance with the HACCP program.
23.
Make conversions between English and metric system.
24.
Place food and supply orders with the Prime Vendor twice weekly, local milk, bread and ice cream vendors 3x/week in the absence of the higher-level Cook.
25.
Participate in audits, utilization reviews, and quality control and cost containment programs for the service.
26.
Inspect all subsistence and supplies for product quality, packaging and compliance to specifications.
27.
Ensure foods are stored at the correct temperatures to avoid bacterial growth.
28.
Follow established sanitation procedures when handling food.
29.
Follow safety procedures regarding the operation as well as assembly and disassembly of equipment for cleaning.
Resume Reminder- Your resume must include the following information for 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)
Series and Grade, if applicable, for all Federal positions you have held
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.