Poultry Science Association
Position: Cook
This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Lake City, FL. The person in this position prepares nutritious, high‑quality meals for service to the Veterans.
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.
Covers, dates, and stores food leftovers according to established local policies/procedures.
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.
Follows sanitary food‑handling procedures.
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.
Schedule 6:00 am‑2:30 pm, 5:00 am‑1:30 pm, 10:00 am‑6:30 pm, rotating weekend and holidays.
Physical Requirements Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye‑hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.
Working Conditions Performs work in areas of extremes of temperature, such as walk‑in refrigeration or freezing units. 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. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently 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.
How to Apply All applicants are encouraged to apply online. To apply for this position, you must complete the occupational questionnaire and submit the required documents by 11:59 PM (EST) on 08/08/2025.
Required Documents
Cover Letter
Resume
Separation Notice (RIF)
SF‑50 / Notification of Personnel Action
#J-18808-Ljbffr
This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Lake City, FL. The person in this position prepares nutritious, high‑quality meals for service to the Veterans.
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.
Covers, dates, and stores food leftovers according to established local policies/procedures.
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.
Follows sanitary food‑handling procedures.
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.
Schedule 6:00 am‑2:30 pm, 5:00 am‑1:30 pm, 10:00 am‑6:30 pm, rotating weekend and holidays.
Physical Requirements Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye‑hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.
Working Conditions Performs work in areas of extremes of temperature, such as walk‑in refrigeration or freezing units. 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. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently 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.
How to Apply All applicants are encouraged to apply online. To apply for this position, you must complete the occupational questionnaire and submit the required documents by 11:59 PM (EST) on 08/08/2025.
Required Documents
Cover Letter
Resume
Separation Notice (RIF)
SF‑50 / Notification of Personnel Action
#J-18808-Ljbffr