Child and Youth Program Cook

Commander, Navy Installations Command•Patuxent River, MD

7d•Onsite

About The Position

The CYP Cook prepares and cooks nutritious, healthy, and meals and snacks within required time frames in center/facility based food service operations. Additionally, maintains a clean and safe kitchen environment and ensures menus and preparation as required by USDA for children and youth. Learn more about us at https://www.navycyp.org .

Requirements

Must satisfactorily complete all background checks for child care positions, including fingerprint checks, a Tier 1 with Child Care check, and a State Criminal History Repository (SCHR) check.
Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Must pass a pre-employment physical, provide evidence of immunization, be free of all communicable diseases, and obtain appropriate immunization against communicable diseases.
Ability to sustain considerable walking, standing, bending, stooping, and lifting up to 40 pounds.
Must be 18 years of age or older.
Must successfully obtain and maintain appropriate security clearance as needed.
Ability to complete required training certificates, and maintain certifications or credentials required by Federal, State, and/or national accreditation institutions used as part of DoD's Child and Youth Programs.
Must be a U.S. citizen or hold 3 years of lawful U.S. residency
Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities.
Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes.
Skill to perform tasks involving several procedures to prepare and cook food in large quantities.
Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required.
Skill to manage various cooking processes so that food items are served at their peak taste, texture, and appearance with minimum holding periods and so that safe and critical temperature and time control points are met.
Ability to coordinate a full range of food preparation activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps.
Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.
Must provide a copy of your H.S. Diploma, GED, or College Transcripts (showing degree awarded/conferred) when you apply. Note: If your degree has not been awarded you MUST also provide a copy of your HS Diploma or equivalent.

Responsibilities

Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.
Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature ant time.
Plan and prepare or coordinate the preparation of an entire meal.
Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time.
Prepare a variety of menu items using several different and complex methods of preparation such as cool or chill.
Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out.
Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available.
Cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
Stores canned, boxed, and/or frozen items in food storage area.
May unload food and supplies from delivery trucks.
Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
Performs other duties as assigned.