Duties

• 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 saut?ing.

Requirements

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.
• Must be at least 18 years old or a 17 year old dependent of a Service member or Department of Defense Civilian Employee.
• Must have current health assessment which documents good mental and physical health, freedom from communicable disease, and immunizations in accordance with current Army and DoD policy including annual influenza vaccinations.
• Successful completion of annual training requirements within the prescribed time frame and demonstrated on the job competence is required.
• May be subject to an irregular hours, evening 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.
• Pursuant to EO 14043, all Federal employees, regardless of duty location or work arrangement, must be fully vaccinated for COVID-19 by November 22, 2021, or before entrance on duty if after November 22, subject to exceptions as required by law.
• If selected, the agency will provide information regarding what documentation is needed and how to request any legally required exceptions from this requirement
• Proof of vaccination will be required. To ensure compliance with this mandate, review the vaccination requirements, to include timelines for receiving required doses, at the following: https://www.saferfederalworkforce.gov/faq/vaccinations/

Qualifications

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.
Must have skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste. Employee is skilled in the use of bakery tools and equipment, including powered machines. Must have knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste. Skill to provide technical guidance to lower graded personnel. Applies knowledge of special and modified diets. Broad knowledge of sanitation regulations and proper food protection procedures.

Additional information

• Manual Application: If you are unable to apply online, you may submit your application package using a manual application method. Please contact the NAF Human Resources Office or representative listed on this job announcement to request a copy of the manual application form. All completed manual application forms (along with resume and other supporting documentation) must be received no later than 3:30pm (EST) on the closing date of the announcement in order to process your application in a timely manner. Please note that neglecting to respond to the job related questions may result in an ineligible rating.
• Additional referrals may be made from this vacancy announcement for up to 90 days after the closing date.
• Payment of Permanent Change of Station (PCS) cost is not authorized based on a determination that a PCS move is not in the Government's interest.
• Please check out our Application Information Kit to view additional information you may find useful when applying for our jobs. (Click here to view kit or copy this URL:
  https://publicfileshare.chra.army.mil/Applicants/NAF%20Applicant%20Information%20Kit.pdf
• Applications are valid for 90 days after submission date. Applicants will be referred to selecting official as additional vacancies occur.