CYP Food Service Worker

Navylifesw; Coronado (CA); Hybrid; USD 22,000 - 28,000; Full time

Job summary

Navylifesw in Coronado, CA seeks a Child and Youth Program (CYP) Food Service Worker to perform a variety of food preparation and service tasks in the CDC, with potential involvement in SAC program meals.

The role emphasizes safe food handling, accurate ingredient measurement, and adherence to sanitation standards. Strong written and spoken English communication is required, along with teamwork in a busy kitchen environment.

Qualifications

• Knowledge of food handling techniques, hygiene, and safe procedures.
• Ability to measure ingredients and understand recipe construction.
• Basic arithmetic to determine servings and portions.
• Knowledge of diet principles and sanitation practices.
• Strong English communication and interpersonal skills.

Skills

Food handling techniques

Personal hygiene

Safe work procedures

Measuring ingredients

Recipe construction

Basic arithmetic

Diet principles

Sanitation standards

Chemical sanitizer use

Multitask ability

Problem solving

Recipe modification

English communication

Interpersonal skills

Job description

The purpose of the Child and Youth Program (CYP) Food Service Worker 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.
• Knowledge of techniques for measuring ingredients and basic understanding of recipe construction.
• Knowledge of basic arithmetic in order to count the number of table sand serving bowls required to determine the number of servings a container will yield.
• Working knowledge of diet principles.
• 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.
• 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.
• Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.