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    Duties

    Summary

    *** Click on the "Learn more about this agency" button below for IMPORTANT information. ***

    The IMCOM G-9 mission is to create and maintain "FIRST CHOICE" MWR products and services for America's Army, essential to a ready, self-reliant force.

    APG - Where innovation and imagination protect, enable, and sustain our Nation's War fighter today and tomorrow.

    Applications will be referred weekly every Thursday with the first cut-off beginning on January 17th at 3:00PM.

    Learn more about this agency

    Responsibilities

    • Serves in a CYS program IAW all regulations and standards. Applies knowledge and skill to assist in planning and implementing a full food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
    • Follows standard recipes and separate 4-6 seasonal cycle menus IAW USDA CACFP and Army policies i.e.. portion sizes, meal patterns, and "seconds" requirements.
    • Meets with supervisor to coordinate infant feeding plans and child/youth allergies/substitutions when required.
    • Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
    • Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.
    • Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
    • Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
    • Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.
    • Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food.
    • Ensures that foods are stored at the correct temperatures to prevent bacteria growth. Serves as consultant to youth cooking clubs/health and fitness programs as required.
    • Follow risk management procedures (i.e.. abuse prevention, identification, and reporting procedures; accident prevention etc). Performs other duties as assigned.
    • SKILLS AND KNOWLEDGE: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.
    • Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions.
    • Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold.
    • Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements.
    • Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.
    • RESPONSIBILITIES: Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules.
    • Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments.
    • Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.
    • Higher-grade cook is available to answer technical questions and to ensure that the work is being done properly. Completed work is evaluated in terms of quality of food cooked, and adherence to time schedules and instructions.

    Travel Required

    Not required

    Supervisory status

    No

    Promotion Potential

    4

  • Job family (Series)

    7404 Cooking

This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/GetJob/ViewDetails/521353500. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered.