This Cook position is in the Nutrition and Food Service at the VA Boston Healthcare System located at the West Roxbury Massachusetts campuses. These positions are full time at 40 hours per week.

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.

Major duties and responsibilities include:

• Independently prepares all types of food for regular and modified diets.
• Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.
• Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time.
• Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.
• Coordinates the cooking of items prepared by other cooks at one or more work centers.
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Slices meat items by hand, confirming to specific size requirements or weight specifications.
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters.
• Prepares and heats convenience items and prepares pureed foods and adjusts consistency with thickeners.
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps.
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries.
• Tests and evaluates new food products.
• Develops and modifies standardized recipes.
• Advises 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.
• Performs other related duties.

Work Schedule: Fulltime, 5:00am-1:30pm and 10:00am-6:30pm Rotating weekend shifts.

This position is covered by a Special Salary Rate and the Federal Wage System Special Wage Rates for the Boston, Massachusetts Wage Area. Veterans' preference does not apply for internal or other current permanent Federal agency employees.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs and other organizations.

Working Conditions: Performs work in areas of temperature extremes and carries out duties in kitchen/dish room areas that are often hot, uncomfortable, and noisy.

• Access to a comprehensive benefits package as a federal employee.
• Eligibility for annual leave based on years of service.
• Participation in the seasonal influenza program.

• Experience in preparing nutritious meals for various diets.
• Ability to organize and coordinate work in a production kitchen.
• Knowledge of cooking methods and food safety standards.
• Ability to work in a fast-paced kitchen environment.