Poultry Science Association
Overview
This position is located in the Nutrition and Food Services department at the Veterans Affairs Medical Center in Roseburg, OR. The person in this position prepares nutritious, high‑quality meals for service to the Veterans and organizes and coordinates the work of lower‑grade cooks at one or more work centers in a production kitchen to accomplish a variety of quantity‑cooking operations.
Work Schedule Monday – Thursday; 5:30 am – 4:00 pm PST.
Responsibilities
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.
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 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. 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.
Education There is no educational substitution at this wage level.
Requirements
Must be a U.S. Citizen to apply for this job.
Selective Service Registration is required for males born after 12/31/1959.
You may be required to serve a probationary period.
Subject to background/security investigation.
Pre‑employment physical required.
Selected applicants will be required to complete an online onboarding process.
Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
How to Apply All applicants are encouraged to apply online. Complete the occupational questionnaire and submit the documentation specified in the required documents section. The complete application package must be submitted by 11:59 PM (EST) on 08/06/2025 to receive consideration. To preview the questionnaire, visit https://apply.usastaffing.gov/ViewQuestionnaire/12768779. Click Apply Online to create a USAJOBS account or log in to your existing account, then follow the prompts to select your resume and other supporting documents and complete the occupational questionnaire. Click Submit My Answers to submit your application package. You must re‑select your resume and/or other documents from your USAJOBS account or your application will be incomplete.
What to Expect Next After the vacancy announcement closes, applicants are evaluated to ensure qualification and eligibility requirements are met. After the review is complete, a referral certificate(s) is issued and applicants will be notified of their status by email.
Required Documents
Cover Letter
DD‑214 / Statement of Service
Disability Letter (Schedule A)
Disability Letter (VA)
License
Other (1) Professional Certification
Resume
Separation Notice (RIF)
SF‑15
SF‑50 / Notification of Personnel Action
Transcript Documents
Benefits Full benefits information is available at http://www.vacareers.va.gov/why-choose-va/benefits/index.asp
Contact Information Email: sophia.whittick@va.gov Phone: 813‑442‑3938
Additional Information Security Clearance: Not Required. Drug Test Required: False. Position Sensitivity: Non‑sensitive (NS)/Low Risk.
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Work Schedule Monday – Thursday; 5:30 am – 4:00 pm PST.
Responsibilities
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.
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 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. 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.
Education There is no educational substitution at this wage level.
Requirements
Must be a U.S. Citizen to apply for this job.
Selective Service Registration is required for males born after 12/31/1959.
You may be required to serve a probationary period.
Subject to background/security investigation.
Pre‑employment physical required.
Selected applicants will be required to complete an online onboarding process.
Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).
How to Apply All applicants are encouraged to apply online. Complete the occupational questionnaire and submit the documentation specified in the required documents section. The complete application package must be submitted by 11:59 PM (EST) on 08/06/2025 to receive consideration. To preview the questionnaire, visit https://apply.usastaffing.gov/ViewQuestionnaire/12768779. Click Apply Online to create a USAJOBS account or log in to your existing account, then follow the prompts to select your resume and other supporting documents and complete the occupational questionnaire. Click Submit My Answers to submit your application package. You must re‑select your resume and/or other documents from your USAJOBS account or your application will be incomplete.
What to Expect Next After the vacancy announcement closes, applicants are evaluated to ensure qualification and eligibility requirements are met. After the review is complete, a referral certificate(s) is issued and applicants will be notified of their status by email.
Required Documents
Cover Letter
DD‑214 / Statement of Service
Disability Letter (Schedule A)
Disability Letter (VA)
License
Other (1) Professional Certification
Resume
Separation Notice (RIF)
SF‑15
SF‑50 / Notification of Personnel Action
Transcript Documents
Benefits Full benefits information is available at http://www.vacareers.va.gov/why-choose-va/benefits/index.asp
Contact Information Email: sophia.whittick@va.gov Phone: 813‑442‑3938
Additional Information Security Clearance: Not Required. Drug Test Required: False. Position Sensitivity: Non‑sensitive (NS)/Low Risk.
#J-18808-Ljbffr