CYP Cook

Commander, Navy Installations Command•Newport News, VA

12d

About The Position

The Child and Youth Program (CYP) Cook performs food preparation and food service tasks 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. Work involves completing food-service tasks that require attention to work operations and following established sequences, including food preparation and service, kitchen maintenance, and food storage. The cook prepares and serves meals using standardized recipes, including preparing a range of meats, poultry, seafood, vegetables, fruit, sauces, and gravies. The role involves planning and coordinating meal preparation, managing multiple cooking processes so food is ready at the appropriate time and temperature, modifying recipes for ingredient quantities and serving counts, and monitoring food as it cooks. The cook maintains kitchen and food-service areas in a clean and orderly condition in accordance with NAVMED P5010 and local policies. The role also includes storing food in accordance with sanitation and health standards, complying with applicable security, fire, and sanitation rules, and ensuring compliance with USDA Child and Adult Care Food Program (CACFP) standards. The cook is a mandatory reporter to Family Advocacy and Child Protective Services under local policy in cases of suspected child abuse or neglect, and performs other duties as assigned.

Requirements

Knowledge of food-handling techniques, personal hygiene standards, and safe work procedures.
Thorough knowledge of food-preparation principles, including techniques and procedures for developing or revising recipes and preparing and cooking food in large quantities.
Working knowledge of sanitation standards and procedures to prevent contamination, including cleaning equipment used for raw food and using chemical sanitizers or maintaining proper water temperatures when washing dishes.
Skill in completing multiple procedures to prepare and cook food in large quantities.
Skill in resolving practical production problems, evaluating finished food products, and taking corrective action when food does not meet quality standards.
Skill in developing standardized recipes for quantity cooking and expanding or modifying recipes based on kitchen equipment capacity and required serving counts.
Skill in managing cooking processes so food is served at peak taste, texture, and appearance with minimum holding periods while meeting safe time and temperature controls.
Ability to coordinate quantity food preparation involving multiple items, varied cooking methods and timing requirements, many ingredients, and numerous interrelated steps.
Ability to communicate effectively in English, orally and in writing, and strong interpersonal communication skills.
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.
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 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 provide a copy of a high school diploma, GED, or college transcripts showing a degree awarded or conferred when applying. If a degree has not been awarded, a copy of a high school diploma or equivalent must also be provided.
Individuals requesting access to CNRMA Installations starting May 7, 2025 must present a REAL ID-compliant driver's license or another acceptable form of identification.
Individuals involved in providing child care services on a Department of Navy installation or in a DON-sanctioned program must complete the Installation Records Check (IRC).

Responsibilities

Prepare, cook, season, and portion food for meals using standardized recipes.
Prepare meats, poultry, seafood, vegetables, fruit, sauces, and gravies for menus.
Plan, regulate, and schedule cooking procedures so multiple food products are ready at the appropriate time and temperature.
Plan and prepare, or coordinate preparation of, complete meals.
Prepare menu items using special or complex recipes with numerous steps, ingredients, or lengthy preparation times, and use varied preparation methods such as cooling or chilling.
Monitor temperatures and steam pressures; evaluate food during cooking; and turn and baste meat as needed.
Modify recipes to accommodate ingredient quantities, serving counts, and available equipment.
Clean and maintain serving carts, food preparation areas, cupboards, drawers, dishwashing areas, cooking utensils, and other food-service areas; operate mechanical dishwashers as needed.
Perform heavy-duty cleaning, including cleaning ceilings, exhaust hoods, areas under and behind kitchen equipment, walk-in refrigerators and freezers, floors, walls, and garbage rooms; move equipment as needed.
Maintain the work area in a clean and orderly manner in accordance with NAVMED P5010 and local policies and procedures.
Label and date refrigerated and frozen items, store leftovers according to sanitation and health standards, and store canned, boxed, and frozen foods in designated 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) 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.