Child and Youth Program Cook, NA-7404-08

JBPHH Child & Youth Programs   JBPHH, HI   Full-time     Food Service
Posted on November 20, 2022

 

 

Child and Youth Program Cook, NA-7404-08

(Child and Youth Program Cook)

 

PD# CYP 13-40

 

Introduction

 

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.

 

Major Duties and 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.

 

Classification Factors

 

Factor 1. Knowledge Required

 

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.  

 

Factor 2. Responsibility

 

Works under the direction of a supervisor who establishes written daily work assignments and who provides general instructions orally or in writing.  They are responsible for analyzing and correcting production problems independently, and coordinating the cooking process for food items assigned directly to them.  They may also be responsible for coordinating the cooking items prepared by other cooks at one or more work centers.  Cooks at this level know the type and quantity of food to prepare from the cooks’ worksheet or oral instructions.  They determine when items are done and make changes or adjustments in recipes for the improvement of flavor, texture, and appearance.  They calculate and determine portion servings from quantities of food issued such as roasts.  They provide instruction to lower grade cooks in food preparation principles and techniques, and on sanitation and safety practices.  Their work is subject to spot checks by the supervisor for conformance with quality food standards, timeliness, and adherence to established operating procedures including the proper use of commercial food service equipment. 

 

Factor 3. Physical Effort

 

Performs work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending.  They frequently lift or move objects weighing up to 18 kilograms

(40 pounds) unassisted, and occasionally lift or move objects weighing over 18 kilograms (40 pounds) with the assistance of lifting devices or other workers.

 

Factor 4. Working Conditions

 

The work is performed in kitchen area which well lighted but are often hot and noisy.  The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled.  They are subject to possible cuts from knives and burns from steam, hot foods, stoves, hot grease, and water. 

 

CONDITIONS OF EMPLOYMENT:

 

Position is subject to special inoculation and immunization requirements as a condition of employment for working with children.  Employee is required to obtain appropriate immunization against communicable diseases in accordance with recommendations from the Advisory Committee on Immunization

Practices (ACIP), which includes the influenza vaccine.

 

Must obtain and maintain a valid food handlers card.

 

Must pass a pre-employment physical, provide evidence of immunization and be free from communicable disease.

 

Satisfactorily complete all background checks in accordance with

PL 101-647 to include National Agency Check with Written

Inquiries (NACI).

 

Must satisfactorily obtain or complete required training certificates and maintain certifications or credentials required by federal, state or National Accreditation institutions utilized as part of DOD’s Child and Youth Programs.  

 

QUALIFICATION REQUIREMENTS: 

 

Minimum 18 years of age.

 

High School Diploma or equivalent.


JBPHH Child & Youth Programs

850 Ticonderoga St. Ste 300
JBPHH , HI