- Announcement Number:
- Child Care
- Position Status:
- Regular Part-Time
- 14.31 - Hourly
- Areas of Consideration:
- ALL SOURCES
- Relocation Expenses:
- Not Authorized
- Application Email:
For 'HOW TO APPLY' click here: http://www.navymwrkingsbay.com/naf-jobs
Opening Date: 12 March 2020 Closing Date: Open Until Filled First Cut Off: 26 March 2020
Position: Child and Youth Program (CYP) Cook, NA-7408-08
Salary: $14.31 per hour
Employment Category: Regular Part Time, 20-34 hours per week, with benefits. May be required to work night, weekend and holiday hours. Night differential and holiday/Sunday premium pay will be paid for hours worked.
Location: Child & Youth Program aboard Naval Submarine Base, Kings Bay, GA
Area of Consideration: All Sources – Applicant does not have to have current SUBASE access. If selected for position, access will be granted upon a favorable background check.
Duties: The CYP Cook performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow an established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.
Food Preparation and Service
Prepares meats, poultry, seafood, vegetables, fruit, sauces, and gravies for menus.
Portions food for meals by following standardized recipes at different levels of difficulty and schedules cooking times so that numerous products are ready at the appropriate time.
Prepare menu items using special or difficult recipes that require numerous steps, many ingredients, and lengthy preparation time.
- Monitors temperatures and steam pressures and evaluates the condition of food being cooked at frequent intervals. Modifies recipes for ingredient quantities, the number of servings, and the size of the equipment available.
Performs the following: cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas. Operates dishwasher, soaks, and scours the heavier cooking utensils. Performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings, exhaust hoods and under and behind kitchen equipment.Washes floors and walls and cleans walk-in refrigerators and freezers.
- 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.
- Unloads food and supplies from delivery trucks.
Responsible for complying 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 as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
- Completes all Department of Navy (DoN) training requirements.
Performs other duties as assigned.
Must be 18 years of age or older and have a high school diploma or equivalent.
Knowledge of 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, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes.
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.
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 and cooking simultaneously.
- Ability to communicate effectively in English, both orally and in writing and possess strong interpersonal communication skills.
Physical Demands and Work Environment: Performs work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of lifting devices or other workers. The work is performed in the kitchen area which is well lighted but is often hot and noisy. The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floor that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, hot grease, and water.
Conditions of Employment: Position is subject to special inoculation and immunization requirements. Employee is required to obtain appropriate immunization against communicable diseases in accordance with recommendations from the Advisory Committee on Immunization Practices (ACIP), which includes the influenza vaccine. Must obtain and maintain a valid food handlers card. Must pass a pre-employment physical, provide evidence of immunization and be free from communicable disease. Satisfactorily complete all background checks in accordance with PL 101-647 to include National Agency Check with Written Inquiries (NACI). Must satisfactorily obtain or complete required training certificates and maintain certifications or credentials required by federal, state or National Accreditation institutions utilized as part of DOD’s Child and Youth Programs.
Basis of Review: Applicants will be evaluated based on experience and qualifications described above and presented in written format.