Cook (CYS) NA-08

• 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).
• Reviews recipes menus and worksheets to determine ingredients needed to prepare various menu items for regular or modified diets for children with special needs (i.e. diabetes allergies or food sensitivities).
• Accomplishes meal preparation duties using a variety of utensils and equipment such as knives mixers steam kettles ovens grills and other items powered by gas electricity or steam.
• Prepares and cooks all types of meats poultry seafood fresh and cooked salads and vegetables grains pasta fruits sauces gravies breads and desserts.
• Utilizes special and/or complex recipes and various cooking methods such as roasting broiling baking frying boiling steaming or sautéing.

• 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.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3 para.2 and a Child Care Tier 1 background investigation is required.
• 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.
• Successful completion of training requirements and demonstrated on the job competency is required.
• Travel to on and off post locations may be required. Schedule includes irregular hours evenings and/or weekends. Duties involve working both indoors and outdoors.
• The ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required.
• May be exposed to steam fumes and odors from cooking and to extreme temperature changes when entering refrigeration or freezing units. There is danger of slipping possible cuts or burns from steam hot foods stoves and/or hot grease or water.
• The work involves frequent stooping reaching pushing pulling and bending. Required to frequently lift or move objects weighing up to 40 pounds.
• Work also involves continuous standing and walking. Occasional lifting of over 50 pounds may be required with assistance of lifting devices or other workers.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicants relevant experience skills knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following:

Must have experience demonstrating knowledge of a full range of food preparation techniques needed to: Develop and revise standardized recipes coordinate cooking in large quantities using complex recipes and varied cooking methods prepare foods for special/modified diets (i.e. diabetic exchanges low sodium food allergies) and instruct lower-level cooks. Must have experience using a variety of commercial food service tools and equipment to include cleaning and sanitation practices. Must have basic math skills needed to modify recipes for large quantities and to determine portion sizes. Must be able to communicate in English both verbally and in writing.

Required Experience:

IC