Major Duties and Responsibilities

The CYP Food Service Worker 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

Assist in food preparation with tasks such as peeling potatoes; Cutting, Sorting and Washing vegetables and fruits; assembling Sandwiches; and measuring and weighing ingredients.

Stocks food Service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.

Wraps, arranges, and/or packages items for serving to children and youth.

Transports food from kitchen area to classrooms or activity areas.

Return carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance

Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.

Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.

Sets up and operates a mechanical dishwasher.

Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.

Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.

Performs heavy-duty cleaning tasks through the food service and related areas, such as Cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he 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.

Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.

Stores sanitized dishes and silverware.

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.

Unloads food and supplies from delivery trucks.

Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

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.

Conditions of employment

• This is a designated position and Random Drug Testing required
• You must be at least 18 years of age with a high school diploma or equivalent Unit
• Must provide proof of U.S. Citizenship or U.S. National
• May be required to pass a Drug Screening and Medical Evaluation

Qualifications

Classification Factors

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 and 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.

The incumbent works under general supervision. Assignments are made orally or in writing. Detailed instructions may be given on new or special projects. Routine tasks are performed independently in accordance with written guide of established policy. Judgment is used to plan and organize duties. Work is spot checked by the supervisor. Some judgment is used in maintaining established Standards of sanitation, Safety, and service. Responsible for the correct operation and care of equipment in assigned area such as mechanical dishwasher. The supervisor is available to resolve problems and answer questions.

Primarily performs work requiring light to moderate physical effort. Incumbent is subject to continuous standing and walking, and frequent stooping, reaching, pushing, putting, and bending. Frequently lifts or stoves objects weighing up to 40 pounds. May be required to perform heavy work, such as scouring and Scrubbing large-size Cooking utensils and pushing heavy carts in unloading, storing, and delivering supplies. May be required to work on ladders and use powered cleaning equipment.

The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is a danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp Cutting blades, hot working services and extreme temperature changes when entering walk-in refrigeration or freezing units.

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 handler 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 PI, 101-647 to include National Agency Check with Written Inquiries (NACE).

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.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skill, and ability, related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of knowledge, skills, and abilities will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.