CYP Cook

Commander, Navy Installations Command; New London (CT); On-site; USD 32,000 - 34,000; Full time

Job summary

The CYP Cook position with Commander, Navy Installations Command in New London, CT involves preparing nutritious meals and snacks, maintaining a clean, safe kitchen, and ensuring menus meet USDA CACFP requirements. You will follow standardized recipes, monitor cooking temps, and prep meals to meet deadlines.

The role requires a HS diploma, GED, or college transcripts and offers a 35–40 hour workweek with a posted hourly pay range. U.S. federal employment details apply.

Qualifications

• Must provide a copy of your HS Diploma, GED, or College Transcripts showing degree awarded.
• If your degree has not been awarded you MUST also provide a copy of your HS Diploma or equivalent.

Responsibilities

• Prepare, cook, and portion meals following standardized recipes and CACFP requirements.
• Maintain a clean and safe kitchen environment and adhere to sanitation standards.
• Monitor temperatures and cooking procedures to ensure proper doneness and food safety.
• Label, date, store leftovers, and manage food storage according to policy.
• Comply with security, fire, sanitation rules, and local procedures.

Education

HS Diploma/GED/College Transcript

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 $23.42 – $24.4/hr.

What security clearance is required?

This position requires a Other security clearance.

What is the application deadline?

Applications close on 2026-10-09.

What is the work schedule?

This is a 35-40 hours per week position.

Who is eligible to apply?

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

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