CYP Child and Youth Program Cook

Duties

• Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.
• 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 and 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, and lengthy preparation time.
• Design, implement, and maintain specialized and general office.
• 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.

Kitchen Maintenance

• 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.

Food Storage

• 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.