The Cook/Ingredient Control Food Worker position works in the Nutrition and Food Service (NFS) Production areas at the Finger Lakes Campus. Under the supervision of a Supervisory Cook, the Cook/Ingredient Control Worker performs various combinations of tasks in all Ingredient Control Unit (ICU) areas. Performs the full range of food service duties. Provides patient care appropriate to the cognitive, emotional, cultural and age specific needs of the adult and/or geriatric patient.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 07/07/2025. 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 (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. Physical Requirements: Subject to continuous standing, walking, frequent bending, reaching, pushing and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of temperature extremes. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable, and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers, and supervisors. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service, and proper protective equipment when completing cleaning activities.
Major duties and responsibilities include: Performs duties that require proficiency in special procedures in inventory monitoring, food handling, storage, food prep, distribution of food and supplies, and food service. Secure and control all food supplies for the department- keep all doors locked when area is unattended, allow access to ICR only to those that need access to do their jobs, help co-workers and what they need in ICR and ensure they take only what they need. In assigned service area, organizes and reviews tasks to be completed for entire day; and communicates information to supervisor, cooks and other Food Service Workers. Uses a computer terminal to record and retrieve recipe, menu, patient census and inventory data and to produce printouts of such information for various work units in the kitchen. Guides and trains assigned patient helpers and students, Intra-VA Detail trainees, affiliate trainees in, Ingredient Control Unit functions. When required, the incumbent relieves for higher, lateral or lower grade positions, assuming the full range of responsibilities of the respective position. When relieving for a higher-grade Cook, the incumbent assists in preparing a large assortment of menu items. Work Schedule: Full-time; 6:00am to 2:30pm Position Description Title/PD#: Ingredient Control Cook/PD23681A Relocation/Recruitment Incentives: Not authorized