Child and Youth Program Cook

Commander, Navy Installations Command; Patuxent Highland (MD); On-site; USD 32,000 - 34,000; Full time

Job summary

Commander, Navy Installations Command seeks a CYP Cook to prepare and cook nutritious meals and snacks in a center-based food service operation. The role emphasizes following USDA standards for child nutrition, maintaining a clean, safe kitchen, and adhering to CACFP guidelines.

Responsibilities include preparing diverse menu items, supervising portioning, maintaining kitchen equipment, and ensuring compliance with NAVMED P5010 and local policies.

Qualifications

• Must provide a copy of your High School Diploma, GED, or college transcripts when applying.

Responsibilities

• Prepares 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 and schedules.
• Designs, implements and maintains kitchen operations and food temperatures; monitors cooking procedures to ensure quality.
• Performs kitchen maintenance tasks including cleaning, sanitation, and equipment upkeep.
• Ensures compliance with NAVMED P5010, CACFP standards, and local policies.

Skills

Food preparation

Kitchen maintenance

Food storage

Sanitation

Education

High School Diploma / GED

Job description

• Hiring Agency: Commander, Navy Installations Command

The 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 https://www.navycyp.org.

Key Responsibilities

The 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 Service Prepares 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 Maintenance May 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 Storage Labels 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 Responsibilities Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations. Ensures compliance with U.S. 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.

Requirements & Education

Must provide a copy of your H.S. Diploma, GED, or College Transcripts (showing degree awarded/conferred) when you apply. Note: If your degree has not been awarded you MUST also provide a copy of your HS Diploma or equivalent.

Which agency is hiring for this position?

This position is with Commander, Navy Installations Command, Department of the Navy.

What is the salary for this position?

The posted pay range is $23.1 – $25.02/hr.

What security clearance is required?

This position requires a Other security clearance.

What is the application deadline?

Applications close on 2026-10-12.

What is the work schedule?

This is a Hours are 35-40 per week position.

Who is eligible to apply?

This position is open under the 'Mspouse' hiring path.

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Source: USAJOBS.gov — U.S. Federal Government