* DutiesHelpDutiesSummaryThe CYP Cook prepares and cooks nutritious, healthy, and meals and snacks within required time frames in center/facility based food service operations. Additionally, maintains a clean and safe kitchen environment and ensures menus and preparation as required by USDA for children and youth. Learn more about us at more about this agencyResponsibilitiesThe 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 and 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 ServicePrepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature ant time. They plan and prepare or coordinate the preparation of an entire meal.Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time. They prepare a variety of menu items using several different and complex methods of preparation such as cool or chill.Designs, implements and maintains specialized and general office Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out.Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available.Kitchen MaintenanceMay perform the following: cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout 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 NAVMED P5010 and all local policies and procedures.Food StorageLabels 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.May unload food and supplies from delivery trucks.Additional ResponsibilitiesResponsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.Ensures compliance with US 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.Performs other duties as assigned.Travel RequiredOccasional travel - Less than 10%Supervisory statusNoPromotion Potential08* Job family (Series)7404 CookingSimilar jobs* Cooks* Cooks, All Other* RequirementsHelpRequirementsConditions of Employment* Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment* You must be at least 18 years of age with a high school diploma or equivalent Unit* Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds TransferQualificationsResumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.A qualified candidate possesses the following:Knowledge and 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; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required.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 involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps.Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.EducationA successful candidate must be at least 18 years of age with a high school diploma or equivalent.A copy of your High School Diploma, GED, or conferred/awarded College Transcripts MUST be submitted when applying.