This position is located in the Nutrition and Food Service as a Cook, WG-8, to prepare nutritious, high quality meals for service to the Veterans. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. The work of 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. Duties of this position include, but are not limited to: Independently prepares all types of food for regular and modified diets such as diabetic, low sodium, low protein, gluten free, etc Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy prepa
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