COOK, NA-6

SKILLS AND KNOWLEDGE: Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. Working knowledge of the planning process involved in cooking an entire meal including different preparation methods for various food items, the necessary time for cooking these different items, and how to schedule and coordinate preparation to produce a properly cooked meal on time. Ability to evaluate a variety of raw and cooked food items to determine freshness. Knowledge of standard formulas used in yield testing to determine portion cost and to adjust ingredients in standard recipes when altering the number of servings required. Knowledge of principles of food spoilage, food borne illness, and practices and procedures on how to prevent food contamination. Practical knowledge of methods and procedures for ordering, issuing, and storing food items IAW inventory and sanitation requirements. Present proposed menus, discuss ways to improve operations, and perform simple arithmetic. RESPONSIBILITY: Receives work assignments orally and in writing from the supervisor. Plans, coordinates, and times assignments to ensure food items are prepared on time and are at the proper temperature. Follows up independently on routine assignments and with assistance on complex, non-routine problems. Makes judgments on recipe modifications, menu changes, ordering of supplies, and inspecting food. PHYSICAL EFFORT: Required to stand, walk constantly, and lift and move objects up to 45 lbs independently and objects over 45 lbs with assistance. Assists in loading and unloading vehicles. WORKING CONDITIONS: May be exposed to warm and noisy kitchens, steam, fumes, and cooking odors; possibility of falling on freshly mopped floors; burns from steam or hot foods; cuts from knives; shocks from electrical machines; and extreme temperatures. MINIMUM QUALIFICATIONS: Must be able to obtain and maintain TIER-1 Child Care (CNACI) background checks that are required for positions that involve working with children under 18 years of age. Must pass a pre-employment physical and annual physicals thereafter, provide evidence of immunization and be free from communicable disease. Must complete all DoD training requirements within the specified time including orientation, initial, and annual ongoing training requirements, and maintain required 18 or 4 Hour Food Handler certifications. Must maintain CPR and First Aid certifications. May be required to obtain a government driver¿s license and government purchase card. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skills.. The purpose of the Child and Youth Programs (CYP) Cook position is to perform a variety of food preparation and service tasks. This position is located in a Child Development Center (CDC); however, may assist in food preparation for the School Age Care (SAC) Program. The CYP Cook plans and prepares menus for breakfast, lunch, and snacks daily for participants (children and youth), ensuring meals are nutritionally balanced, economical, pleasing to participants, and follow all U.S. Department of Agriculture (USDA) Child and Adult Care Food Program (CACFP) guidelines. Independently prepares all food types to include meats, poultry, seafood, vegetables, fruits, and sauces for regular and special USDA CACFP approved menus. May make changes to menus in regards to preparation and seasoning to ensure foods are more attractive and to improve taste. Prepares four or more menu items for meals while coordinating a variety of steps to ensure that all items are ready for serving at a specific time. Adjusts recipes according to daily attendance to determine the number of servings needed. Maintains and completes food program records as required. Complies with policies and regulations in accordance with (IAW) Department of Defense (DoD), United States Marine Corps (USMC) and local directives and standards. Ensures compliance and manages the USDA CACFP in addition to other related standards, policies, and regulations. Ensures complete food service operations are in compliance with local food directives and standards. Performs a daily inspection upon opening and closing of the food service area. Ensures supplies, equipment, and food are used economically and waste is kept to a minimum. Ensures equipment, appliances, and dishes, as well as general work areas, are clean and maintained as required by USMC directives and local Standard Operating Procedures.Responsible for scrubbing, wet mopping, waxing, and polishing floors. Cleans walls and ceilings and removes and sweeps trash or other refuse. Prepares and submits food and supply requisitions to the Director on a regular basis to ensure that food items are available to meet menu requirements. Orders supplies from vendors as necessary. Examines food for quality and freshness upon delivery and before prepa