CYP Child and Youth Program Cook

Navy Region Southwest Fleet and Family Readiness (FFR); Ridgecrest (CA); On-site; USD 32,000 - 52,000; Full time

Job summary

Navy Region Southwest Fleet and Family Readiness (FFR) is seeking a CYP Cook to prepare nutritious meals and snacks in our center-based food service program. The role emphasizes safe food handling, adherence to USDA CACFP guidelines, and maintaining a clean, compliant kitchen environment.

Responsibilities include following standardized recipes, coordinating meal preparation, and ensuring proper storage and labeling of food items.

Qualifications

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Full range of food preparation principles and large-quantity cooking.
• Sanitation standards and procedures to prevent contamination.
• Ability to coordinate large quantity food preparation with varied steps.
• Effective English communication, both oral and written.

Responsibilities

• Prepare, cook, season, and portion food for all meals by following standardized recipes.
• Plan and prepare meals; coordinate preparation of an entire menu.
• Maintain kitchen cleanliness and safety per NAVMED P5010 and local policies.
• Label and date items; store leftovers according to standards.
• Ensure compliance with USDA CACFP and child-care program requirements.

Skills

Food handling

English communication

Hygiene standards

Safety procedures

Education

High School Diploma or equivalent

Job description

Summary

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.

Duties

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

Conditions of employment

• Must be 18 years of age or older and have a high school diploma or equivalent.
• Complete required training certificates, and maintain certifications or credentials required by Federal, State, and/or national accreditation institutions used as part of DoD's Child and Youth Programs.
• Undergo pre-employment and random drug testing. A positive drug test, or failure to submit for testing, is a basis for removal from this position.
• Pass a pre-employment physical, provide evidence of immunization, be free of all communicable diseases, and obtain appropriate immunization against communicable diseases.
• Employment contingent upon proof of education if not provided at time of application.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.

Qualifications

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.

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.

Additional information

Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service.

All individuals involved in the provision of child care services on a Department of Navy (DON) installation or in a DON-sanctioned program must complete the Installation Records Check (IRC). The IRC includes a check of the Substance Abuse Rehabilitation Program (SARP) records in the Alcohol and Drug Management Information Tracking System (ADMITS) database, a check of the Family Advocacy Program (FAP) records in the Fleet and Family Support Management Information System (FFSMIS), and an installation security/base check via the Navy Justice Information System (NJIS) database and/or other law enforcement systems. This information will be used to determine suitability for the applicant in accordance with criteria for automatic and presumptive disqualifiers, per DoDI 1402.05.

Per Department of Defense Instruction (DoDI) 1402.05 Background Checks on Individuals in DoD Child Care Services Programs, incumbents will be automatically disqualified for a conviction in either civilian or military court (to include any general, special, or summary court-martial conviction or if they received non-judicial punishment [under Article 15 or chapter 47 of Title 10, U.S.C]) for any of the following: a sexual offense, any criminal offense involving a child victim, or a felony drug offense. Additionally, the incumbent will be automatically disqualified if he/she has been held to be negligent in a civil adjudication or administrative proceeding concerning the death of or serious injury to a child or dependent person entrusted to the individual's care.

Non-U.S. citizens with fewer than three years of recent residential history in the U.S. may be determined ineligible for employment.

Some positions have special requirements. Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm selectee's eligibility to work in the United States.

In accordance with the Real ID Act of 2005, if a candidate or new hire requires access to a military installation and does not have a REAL ID, identity will need to be established. Identity is established by presenting either one (1) Acceptable Credential or by presenting an acceptable combination of Source Identify Documents.

Acceptable Credentials are listed in List A and Acceptable Source Identity Documents are listed in Lists B and C in the link below (page 3). https://www.oni.navy.mil/Portals/12/Vistors/Base%20Access Form.pdf?ver=2017-08-28-065204-693

Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.

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