The position is located in the Ingredient Control Room (ICR) of Nutrition and Food Services, Murfreesboro TN campus. The incumbent is the senior employee in the ordering, receiving and distribution section of the food production unit. May provide relief coverage for the Cook/Food Service Supervisor. Will work all the WG-4, WG-3 and WG-2 duties as required per staffing and patient care needs.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 04/28/2025. 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, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (includes blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment 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. Physical Requirements/Working Conditions: Subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling, and bending. Frequently required to perform heavy work, such as scouring large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. May be required to work on ladders and use powered cleaning equipment. Frequently lift or move objects weighing up to 40 pounds. Work areas may become uncomfortably warm and noisy. Employee is exposed to minor cuts, bruises, burns, and scalds. There is a danger of slipping on floors, which are wet from daily mopping, or where food or beverage has been spilled. Employee may be exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator. Employee may be exposed to various communicable diseases.
Major Duties: Required Weighs, measures, assembles ingredients for regular and modified diets. Maintains clean and sanitary conditions in all storage areas. Routinely cleans walk-in coolers, freezers, and dry storage areas. Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Plans foods for bulk production according to forecast reports and production worksheets. Gathers test data to assist management in making purchasing and menu pricing decisions. Communicates to appropriate personnel when stock items are low, items are close to expiration dates or items show signs of damage. Follows menus, production sheets and recipes to prepare items in the quantity needed. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports. Operates a variety of kitchen equipment and follows safety procedures regarding the operation of equipment. Maintains security of storage areas. Locks coolers, freezers, and dry storage area when not in use. Receives and stores all products delivered to the Service. Ensures accurate quantities are received and added to running inventories. Selects storage location, labels/dates, and rotates stock. Inventories subsistence and maintains running inventories of all subsistence and supplies. Assures that food is stored at the correct temperature in a clean environment. Identifies unsafe working habits or condition and reports to Supervisor. Ensures that subsistence is received in a safe and sanitary manner. Stores all food and expendable supplies according to food safety standards and specifications (quality, delivery temperature, cleanliness, in-tact packaging, weight). Records and removes expired items and notifies Supervisor of items approaching expiration. Participates in audit, utilization review, and quality control and cost containment programs for the service. Advises Supervisory Dietitians and/or Cook/Food Service Supervisors of work related problems, situations or conditions, citing corrective action taken. Maintains cleanliness and sanitation of work area and equipment. Monitors refrigerator and freezer temperatures in accordance with the HACCP program. Keeps supervisory staff informed of safety hazards and equipment in need of repair. Uses appropriate safety devices and personal protective clothing in performance of duties. Work Schedule: Monday- Friday Tour of Duty - 4:00am-12:30pm Compressed/Flexible Schedule: At the needs of the hiring service Position Description Title/PD#: Cook (ICR)/PD99356S Critical Skills Incentive (CSI): Not approved Relocation/Recruitment Incentives: Not authorized