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). 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).
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Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.
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.
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 cleaningschedule.
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.
Performs other duties as assigned.
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
Completed and signed DA Form 3433 is required prior to entrance on duty
Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.
Must be able 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.
Requires physical examination
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.
Must be able lift and carry up to 40 lbs. on a routine basis.
This job does not have an education qualification requirement.
Department Of The Army