Child & Youth Program Cook

Commander, Navy Installations Command•Oak Harbor, WA

14h

About The Position

The Child and Youth Program (CYP) Cook prepares and serves food for the CYP. The position is located in a Child Development Center (CDC) and may also assist with food preparation for the School Age Care (SAC) Program. The work includes food preparation and service, kitchen maintenance, food storage, and compliance with applicable safety, sanitation, security, and child nutrition requirements. The cook prepares and cooks menu items in large quantities using standardized and special recipes. Duties include planning and coordinating meal preparation, managing cooking schedules and multiple cooking methods, monitoring food temperatures and cooking conditions, modifying recipes and quantities, and ensuring completed food is served at the appropriate time and temperature. The position may involve cleaning and sanitizing food service areas, kitchen equipment, dishwashing areas, refrigerators, freezers, and other related spaces. The cook labels and dates refrigerated and frozen items, stores leftovers and other food in accordance with sanitation and health standards, and may unload food and supplies from delivery trucks. The cook must follow applicable Navy and local procedures, comply with USDA Child and Adult Care Food Program (CACFP) requirements, and serve as a mandatory reporter to Family Advocacy and Child Protective Services when required by local policy. Other duties may be assigned.

Requirements

Must obtain and maintain a valid food handlers' card.
Must successfully pass the E-Verify employment verification check and resolve any discrepancies as a condition of employment.
Must pass a pre-employment physical, provide evidence of immunization, be free of communicable diseases, and obtain appropriate immunizations against communicable diseases.
Must complete required training certificates and maintain certifications or credentials required by Federal, State, and/or national accreditation institutions used by DoD Child and Youth Programs.
Must satisfactorily complete background checks in accordance with PL 101-647, including a National Agency Check with Written Inquiries (NACI).
Must participate in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment.
Must be a U.S. Citizen to obtain and maintain a Secret Security clearance.
Knowledge of food handling techniques, personal hygiene standards, and safe work procedures.
Thorough knowledge of food preparation principles, including developing or revising recipes and preparing and cooking food in large quantities.
Working knowledge of sanitation standards and procedures to prevent contamination.
Skill in preparing and cooking food in large quantities and handling tasks involving several procedures.
Skill in resolving production problems, evaluating finished food products, and taking corrective action when quality standards are not met.
Skill in developing standardized recipes for quantity cooking and modifying recipes for equipment capacity and serving quantities.
Skill in managing cooking processes so food meets taste, texture, appearance, temperature, and timing requirements with minimum holding periods.
Ability to coordinate quantity food production involving multiple items, cooking methods, timing requirements, ingredients, and interrelated steps.
Ability to communicate effectively in English, orally and in writing, and possess strong interpersonal communication skills.
High school diploma or equivalent; applicants must provide a copy of a high school diploma, GED, or college transcripts showing a degree awarded or conferred. If a degree has not been awarded, a high school diploma or equivalent must also be provided.

Responsibilities

Prepare meats, poultry, seafood, vegetables, fruit, sauces, and gravies for menus.
Prepare, cook, season, and portion food for meals using standardized recipes.
Plan, regulate, and schedule cooking procedures so food is ready at the appropriate time and temperature.
Plan and prepare, or coordinate preparation of, complete meals.
Prepare menu items using special or difficult recipes with multiple ingredients and steps, including methods such as cooling or chilling.
Monitor temperatures and steam pressures and evaluate food during cooking; turn and baste meat as needed.
Modify recipes based on ingredient quantities, serving requirements, and available equipment.
Clean food preparation and service areas, cupboards, drawers, dishwashing areas, cooking utensils, and other kitchen spaces as needed.
Set up and operate a mechanical dishwasher as needed.
Maintain the work area in a clean and orderly condition in accordance with NAVMED P5010 and local policies and procedures.
Label and date items in refrigerators and freezers and store leftovers according to sanitation and health standards.
Store canned, boxed, and frozen items in designated food storage areas.
Unload food and supplies from delivery trucks as needed.
Comply with security, fire, and sanitation rules, policies, procedures, and regulations.
Ensure compliance with USDA Child and Adult Care Food Program (CACFP) requirements and related standards, policies, and regulations.
Report suspected child abuse or neglect to Family Advocacy and Child Protective Services as required by local policy.
Perform other duties as assigned.