Cyp Cook, Na-04/Rpt, School Age Care, Camp Foster

NONAPPROPRIATED FUND POSITION DESCRIPTION

JOB TITLE:  COOK
BUS TITLE:  CHILD AND YOUTH PROGRAMS COOK
JOB CODE:  93009A
JOB SERIES:   7404
GRADE:    NA-4     FLSA STATUS:  NON-EXEMPT*

INTRODUCTION:
The purpose of the Child and Youth Programs (CYP) Cook position is to perform a variety of simple cooking tasks in a Child Development Center (CDC) or a School Age Care (SAC) Program.

MAJOR DUTIES AND RESPONSIBILITIES:
The CYP Cook performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.  Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.  May prepare and bake pizza.  Assists in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.  Prepares foods by chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading.  Weighs, measures, and dispenses foods in accordance with portion controls.  Mixes ingredients precisely according to written recipes.  Required to observe particular health related practices to provide reasonable accommodations for participants with special needs when applicable.  Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas. Wraps, arranges, and/or packages items for serving to children and youth.  Transports food from kitchen area to classrooms or activity areas.  Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

KITCHEN MAINTENANCE:
Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations. Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas. Sets up and operates a mechanical dishwasher. Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.  Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.  Performs heavy-duty cleaning tasks through 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 all local policies and procedures. Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation. Stores sanitized dishes and silverware. Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

FOOD STORAGE:
Stores canned, boxed, and/or frozen items in food storage area. Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.  
Maintains accurate food inventories and rotates stock items to prevent spoilage.  Unloads food and supplies from delivery trucks.  

QUALIFICATION REQUIREMENTS:

1. Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods.  
2. Ability to read and understand written food service material such as food labels, standardized recipes, etc.  
3. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings.  
4. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required.  
5. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time.  Knowledge of sanitation principles. 
6. Ability to lift and move heavy objects, and perform heavy cleaning safely.  
7. Ability to provide continual care and attention to avoid accidents and finish work properly.  
8. Satisfactorily complete all background checks in accordance with DoD and Marine Corps policy for employees who provide child care services.  
9. Must pass a pre-employment physical and annual physicals thereafter, provide evidence of immunization and be free from communicable disease.  
10. Must complete all DoD training requirements within the specified time including orientation, initial, and annual ongoing training requirements, and required certifications, if any.  
11. Must maintain current food handlers, CPR and First Aid certifications.  
12. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skills. 
13. Must be able to accommodate a flexible work schedule.
14. Must be able to obtain and maintain a health card.
15. Must be able to obtain and maintain TIER-1 Child Care (CNACI) background checks which are required for positions that involve working with children under 18 years of age.