Job Description

Child And Youth Program Cook

The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparation and food service tasks for the CYP. This position is located in a child Development Center (CDC) but may assist with food preparation for the School Age Care (SAC) Program.

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.
• Plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature and 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.
• Cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Performs heavy-duty cleaning tasks throughout the food service and related areas.
• 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.
• 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 pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services in the case of suspected incidents of child abuse and neglect.
• Performs other duties as assigned.

Requirements:

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate possesses the following:

• 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.
• 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 as 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 of 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.
• Education: High School Diploma or Equivalent.

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