Child and Youth Program Cook

Commander, Navy Installations Command; Fort Worth (TX); On-site; USD 36,000 - 48,000; Full time

Job summary

Commander, Navy Installations Command is seeking a CYP Cook to perform a variety of food preparation and service tasks for the Child Development Center, with potential support for the School Age Care program. The role requires knowledge of food handling, sanitation, and ability to prepare recipes for large quantities.

Applicants should demonstrate experience and KSAs related to this position, with clear examples of working to maintain quality, safety, and efficiency in a child-focused food

Qualifications

• Knowledge of food handling techniques, personal hygiene, and safe work procedures.
• Thorough knowledge of preparing and cooking food in large quantities.
• Sanitation standards to prevent contamination and safe cleaning practices.
• Ability to develop standardized recipes for quantity cooking and adjust portions.
• Ability to coordinate multiple cooking processes and ensure peak taste and safety.
• Strong English communication skills, both oral and written.

Skills

Food safety

Large-quantity cooking

Recipe development

Sanitation standards

Production problem solving

Recipe standardization

Temperature control

Multitask coordination

English communication

Job description

The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparation and food service tasks for the CYP. This position is located in a child Development Center (CDC) but may assist with food preparation for the School Age Care (SAC) Program.

Resumes 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.