Cook (CYS) NA-08

U.S. Army; Landstuhl; Vor Ort; EUR 28.000 - 35.000; Vollzeit

Zusammenfassung

A position available with the U.S. Army in Landstuhl, Germany for a Food Service Worker. Responsibilities include planning and preparing meals catering to dietary restrictions, utilizing a variety of cooking techniques, and maintaining kitchen safety protocols. Ideal candidates will have experience in food service and the ability to communicate effectively in English.

Leistungen

NAF benefits package

Leave accrual

Qualifikationen

• Experience in developing standardized recipes for large quantities.
• Knowledge of dietary needs, such as diabetic or low sodium.
• Ability to instruct lower-level cooks.

Aufgaben

• Plan and implement a comprehensive food service program.
• Prepare and cook various meal items according to dietary requirements.
• Utilize different cooking methods and tools.

Kenntnisse

Food preparation techniques

Communication in English

Basic math skills

Tools

Commercial food service tools

Jobbeschreibung

This position is located in Landstuhl, Germany.

Eligible for the NAF benefits package and leave accrual.

To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume.
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 sautéing.

Requirements

• Must be at least 18 years old at time of appointment.
• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/physical/background requirements for this position.
• 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.
• A one year probationary period may be required (either initially or upon conversion, if applicable).
• 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.
• 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.

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.

Applicants that possess the highly qualified criteria may be sent first for consideration. Additional certificates will be sent at managements request.

Must have experience demonstrating knowledge of a full range of food preparation techniques needed to:

• Develop and revise standardized recipes, coordinate cooking/ordering 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 to mitigate the risk of choking.
• Must be able to communicate in English both verbally and in writing.
• 6 months Child Development Center experience preferred.