The Area of Consideration for this vacancy announcement is U.S. and Non-U.S. Citizen's (Military Spouse Preference (MSP) and Involuntarily Separated Military Preference (ISMP) eligible candidates are included in the area of consideration.)
This position is located within our Child and Youth School Services Department. This position can be filled using any of our locations; to include Child Development Center, School Age Center, Middle School and Teen Center, and Youth Sports Program.
This position can be filled using any of the following employment categories:
Regular Full-Time, guarantees 40 hours per week and NAF benefits
Regular Part-Time guarantees 20 hours per week and NAF benefits
Flexible, "0" guarantee of hours per week and NO NAF benefit entitlements
Employment Category and Location of the position will be determined upon the tentative job offering process.
Applicants will be referred to selecting officials as vacancies occur
Learn more about this agency
Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations. Supervisor is available to provide guidance and assistance on unusual problems. Work is evaluated on accomplishments, accuracy, timeliness, and compliance with position requirements.
Serves as a CYS Cook in a CYS program IAW all applicable regulations and standards. Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP). Follows standard recipes and separate 4-6 seasonal cycle menus IAW USDA CACFP and Army policies i.e.. portion sizes, meal patterns, and "seconds" requirements. Meets with supervisor to coordinate infant feeding plans and child/youth allergies/substitutions when required.
Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings.
Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule.
Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
Serves as consultant to youth cooking clubs/health and fitness programs as required. Follow risk management procedures (i.e.. abuse prevention, identification, and reporting procedures; accident prevention etc)
Performs other duties as assigned.
SKILLS & KNOWLEDGE:
Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.
Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements.
Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.
Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal
hygiene, and conformance with food service sanitation requirements.
Higher-grade cook is available to answer technical questions and to ensure that the work is being done properly. Completed work is evaluated in terms of quality of food cooked, and adherence to time schedules and instructions.
Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.
Work is performed in kitchen areas, which are well lighted but are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor, subject to burns, cuts, and slipping on wet floors.
Who May ApplyThis job is open toUS Citizens and Non-Citizens
Questions? This job is open to 1 group.
Cooks, All Other
Cooks, Short Order
Short Order Cooks
HelpRequirements Conditions of Employment
Direct Deposit and Social Security Card is required
Meet qualification/eligibility/background requirements for this position
A one year probationary period may be required
Satisfactorily complete an employment verification (E-Verify) check
Conditions of Employment:
1.If selected, a completed and signed copy of our job application form (DA Form 3433) is required prior to entrance on duty. (Click here to view form or copy this URL to your browser: www.apd.army.mil/pub/eforms/DR_a/pdf/A3433_Final.pdf).
2.Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually.
3.Satisfactory completion of pre-employment background checks in accordance with AR 215-3, 2-15, and a Child Care Tier 1 background investigation is required.
4.Must have current health assessment which documents good mental and physical health, freedom from communicable disease, and immunizations IAW current Army and DoD policy including annual influenza vaccinations.
Work experience related to the duties described above, that included skill in working with professional kitchen appliances and equipment. Be able to communicate (verbal and written) in English. Ability to lift and carry up to 40 lbs. on a routine basis.
Department Of The Army