CYP Child and Youth Program Cook

About the Role

The CYP Cook prepares and cooks nutritious, healthy 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 comply with USDA requirements for children and youth.

Responsibilities

• Food Preparation and Service
  • Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.
  • Prepares, cooks, seasons, and portions food for all meals by following standardized recipes at varying levels of difficulty.
  • Plans, regulates, and schedules cooking procedures to ensure completed food products are ready at the appropriate temperature and time.
  • Plans and prepares or coordinates the preparation of entire meals.
  • Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time.
  • Uses several different and complex methods of preparation, such as cooling or chilling.
  • Monitors temperatures and steam pressures, evaluates food conditions at frequent intervals, and turns and bastes meat to ensure even cooking.
  • Modifies recipes for ingredient quantities, number of servings, and equipment size.
• Kitchen Maintenance
  • Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
  • Sets up and operates mechanical dishwashers.
  • Scrapes, soaks, scours, and scrubs cooking utensils such as mixing bowls and pots.
  • Performs heavy-duty cleaning tasks, including cleaning ceilings, exhaust hoods, spaces under and behind equipment, floors, and walls using powered cleaning equipment.
  • Cleans walk-in refrigerators, freezers, and sanitizes garbage rooms.
  • 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 according to sanitation and health standards.
  • Stores canned, boxed, and/or frozen items in the food storage area.
  • May unload food and supplies from delivery trucks.
• Additional Responsibilities
  • Complies 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 related standards, policies, and regulations.
  • Serves as a mandatory reporter to Family Advocacy and Child Protective Services in cases of suspected child abuse and neglect.
  • Performs other duties as assigned.

Requirements

• Must be 18 years of age or older and have a high school diploma or equivalent.
• Complete required training certificates and maintain certifications or credentials required by Federal, State, and/or national accreditation institutions for DoD's Child and Youth Programs.
• Undergo pre-employment and random drug testing; a positive drug test or failure to submit for testing is grounds for removal.
• Pass a pre-employment physical, provide evidence of immunization, be free of all communicable diseases, and obtain appropriate immunizations.
• Employment contingent upon proof of education if not provided at the time of application.
• Must successfully pass the E-Verify employment verification check; any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements, including successful completion of a background investigation.

Qualifications

Resumes must demonstrate experience and knowledge, skills, and abilities (KSAs) relevant to this position. A qualified candidate possesses:

• Knowledge and understanding 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 cooking food in large quantities.
• Working knowledge of sanitation standards and procedures to prevent contamination.
• Skill in performing tasks involving multiple procedures to prepare and cook food in large quantities.
• Skill in evaluating final food products and initiating corrective actions when quality standards are not met.
• Skill in developing standardized recipes for quantity cooking, including modifying recipes based on equipment capacity and serving requirements.
• Skill in managing cooking processes to ensure food is served at peak taste, texture, and appearance with minimal holding periods while meeting safe temperature and time control points.
• Ability to coordinate a full range of food preparation activities involving simultaneous cooking of multiple items with varied methods, timing, and ingredients.
• Ability to communicate effectively in English, both orally and in writing, with strong interpersonal communication skills.

Education

Must provide a copy of your high school diploma, GED, or college transcripts (showing degree awarded/conferred) when you apply. If your degree has not been awarded, you must also provide a copy of your high school diploma or equivalent.