Clarification from the agency

Applicants with SOFA Sponsorship only. This includes applicants with current Military Spouse Preference, Family member preference, and current CNIC employees within the Kanto region.

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

• Must pass a pre-employment physical, provide evidence of immunization and be free from communicable disease.
• Must obtain and maintain a valid food handlers card.
• 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.
• 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.
• Frequently lifts or moves objects weighing up to 40 pounds.
• Incumbent is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending.

Qualifications

• 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.

How you will be evaluated

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

• Your application will be screened for the following minimum qualifications:
  • Must be 18 years old and have a high school diploma or equivalent.
  • Ability to do the work with of the position without more than normal supervision and:
    • Work Practices (includes keeping things neat, clean and in order
    • Ability to interpret instructions specifications etc. (other than blueprints)
    • Ability to use and maintain tools and equipment, i.e. blenders, mixers, etc.
    • Knowledge of materials
    • Dexterity and Safety

• Applicants who meet the minimum qualifications will be further evaluated for:
  • Experience with food handling techniques, personal hygiene standards, and safe work procedures.
  • Experience with techniques for measuring ingredients and basic understanding of recipe construction.
  • Experience with basic arithmetic.
  • Experience with sanitation standards and procedures.