Clarification from the agency

U.S. Citizens and Non-U.S. Nationals who have resided in the U.S. or U.S. Territory for three (3) or more continuous years immediately preceding the start of Federal affiliation. US and Non-US Citizens of a NATO Country except Germany are eligible for employment under US conditions within Europe.

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• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Reviews recipes, menus, and worksheets to determine ingredients needed to prepare various menu items for regular or modified diets for children with special needs (i.e., diabetes, allergies, or food sensitivities).
• Accomplishes meal preparation duties using a variety of utensils and equipment, such as knives, mixers, steam kettles, ovens, grills, and other items powered by gas, electricity, or steam.
• Prepares and cooks all types of meats, poultry, seafood, fresh and cooked salads and vegetables, grains, pasta, fruits, sauces, gravies, breads, and desserts.
• Utilizes special and/or complex recipes and various cooking methods such as roasting, broiling, baking, frying, boiling, steaming, or sautéing.

Conditions of employment

• Must be at least 18 years old at time of appointment.
• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/physical/background requirements for this position.
• Must have current health assessment which documents good mental and physical health, freedom from communicable disease, and immunizations in accordance with current Army and DoD policy including annual influenza vaccinations.
• A one year probationary period may be required (either initially or upon conversion, if applicable).
• Successful completion of annual training requirements within the prescribed time frame and demonstrated on the job competence is required.
• May be subject to an irregular hours, evening and or weekends.
• Duties involve working both indoors and outdoors.
• The ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required.
• May be exposed to steam, fumes, and odors from cooking, and to extreme temperature changes when entering refrigeration or freezing units. There is danger of slipping possible cuts, or burns from steam, hot foods, stoves, and/or hot grease or water.
• The work involves frequent stooping, reaching, pushing, pulling, and bending. Required to frequently lift or move objects weighing up to 40 pounds.
• Work also involves continuous standing and walking. Occasional lifting of over 50 pounds may be required with assistance of lifting devices or other workers.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, para.2 and a Child Care Tier 1 background investigation is required.

Qualifications

Must have experience demonstrating knowledge of a full range of food preparation techniques needed to: Develop and revise standardized recipes, coordinate cooking in large quantities using complex recipes and varied cooking methods, prepare foods for special/modified diets (i.e., diabetic exchanges, low sodium, food allergies), and instruct lower-level cooks. Must have experience using a variety of commercial food service tools and equipment to include cleaning and sanitation practices. Must have basic math skills needed to modify recipes for large quantities and to determine portion sizes. Must be able to communicate in English both verbally and in writing.

Applicants that possess the highly qualified criteria may be sent first for consideration. Additional certificates will be sent at managements request.

Must have experience demonstrating knowledge of a full range of food preparation techniques needed to:

• Develop and revise standardized recipes, coordinate cooking/ordering in large quantities using complex recipes and varied cooking methods, prepare foods for special/modified diets (i.e., diabetic exchanges, low sodium, food allergies), and instruct lower-level cooks.
• Must have experience using a variety of commercial food service tools and equipment to include cleaning and sanitation practices.
• Must have basic math skills needed to modify recipes for large quantities and to determine portion sizes to mitigate the risk of choking.
• Must be able to communicate in English both verbally and in writing.
• 6 months Child Development Center experience preferred.

How you will be evaluated

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

Applicants can claim the following eligibilities:

• Spouse Employment Preference
• Involuntarily Separated from the Military
• Family Member Preference
• Business Based Action
• Current/Former NAF Employee / Current Appropriated Employee
• Outside Applicant Veteran / Spouse/Widow/Parent of Veteran
• Outside Applicant Non-Veteran

Required documents for each consideration category can be found in the applicant information kit, point of contact information is listed at the bottom of this announcement if applicants have any questions about these consideration groups or documents. Applicants are also welcome to reach out to confirm receipt of the required documents or information when submitting an application for this position.

Eligibilities are listed above in the consideration order in accordance with the AR 215-3. Applicants will only be awarded the highest preference/priority consideration found eligible.

Refusal of a military spouse to participate in established recruitment procedures for a RFT or RPT position (for example, interview, and so forth) is considered a declination of employment and is a basis for termination of Spouse Employment Preference (SEP) entitlement for the current Permanent Change of Station (PCS) of the sponsor.

By claiming the "Current/Former NAF Employee (CNE/FNE)" or "Current APF Employee (CAE)" priority consideration eligibility, applicants are self-certifying that they may not be eligible for other priority considerations. Failure to provide supporting documentation to validate preference or priority consideration claims could adversely impact the applicant's eligibility. For additional information on what may be required to support the applicant's eligibility claim, please refer to our Applicant Information Kit found in the applicant information kit.

CNE/FNE/CAE priority consideration must be clearly defined in order to grant the priority consideration. We will need position title, series, grade, location and agency in order determine priority consideration. To ensure we have enough information, we encourage you to submit a copy of your most recent personnel action.