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ARMY NAF STANDARDIZED
POSITION DESCRIPTION

 

PD#: AM418

Sequence#: VARIES

Replaces PD#:

COOK (CYS)

NA-7404-06

 

POSITION CLASSIFICATION STANDARDS USED IN CLASSIFYING/GRADING POSITION

Citation 1: OPM JGS COOK, 7404, FEB 92
Citation 2: NAF PERSONNEL POLICY, AR 215-3, CHAPTER 3, 29 AUGUST 2019

Classification/Job Grading Certification:  I certify that this position has been classified/graded as required by Title 5, U.S. Code in conformance with standard published by the U.S. Office of Personnel Management or if no published standards apply directly, consistently with the most applicable published standards.

 

Classified By: NAF GENERIC

Classified Date: 07/22/2004

POSITION INFORMATION:

FLSA: NON-EXEMPT

Career Field:  

Program Code: VARIES

Bus Code: VARIES

Region: NAF

Financial Disclosure: NO

PD Status: VERIFIED

CONDITION OF EMPLOYMENT:

Drug Test Required: VARIES

Position Designation:VARIES

Position Sensitivity: VARIES

Security Access: VARIES

Emergency Essential: VARIES

Investigation: 

DEVELOPMENTAL ASSIGNMENT:

Career Ladder PD: NO

Target Grade/FPL:  

Career Pos 1:

Career Pos 2:

Career Pos 3:

Career Pos 4:

Career Pos 5:

Career Pos 6:

DESCRIPTION OF MAJOR DUTIES AND RESPONSIBILITIES:

SUPERVISORY CONTROLS:

Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations. Supervisor is available to provide guidance and assistance on unusual problems. Work is evaluated on accomplishments, accuracy, timeliness, and compliance with position requirements.

MAJOR DUTIES:

In a Child and Youth Services (CYS) program serves as a Cook, in accordance with (IAW) all applicable regulations and standards. 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). 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).

Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients. Prepares a variety of foods and desserts according to menu requirements. Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes. Make a variety of sandwiches, salads and salad dressings. Adjusts recipes for larger or smaller quantities, and slices meat by hand and by mechanical means, to specific requirements. Prepares eggs in a variety of ways, French toast, and pancakes. Follows health and safety precautions to ensure safe preparation and storage of food items, and monitors and maintains appropriate temperature of all food items throughout preparation and service.

Operates kitchen equipment designed to mix and cook food items. Uses, cleans and maintains power kitchen equipment, and keeps cooking utensils cleaned and ready for use. Scrubs and cleans heavier pot and pans. Stacks and stores dishes. Keeps working area clean in accordance with standard sanitation requirements.

Apportions food into serving containers, and determines proper amounts food to be delivered IAW portions size and "second helping" requirements. Delivers/collects meals/snack carts from facility areas to kitchen as required and/or aids in food delivery to other facilities/sites without cooking capabilities. Provides food delivery methods to support appropriate age-group eating style (ie... family style dining in CDCs, self-serve in SAS, etc...) Meets with supervisor/staff to coordinate infant feeding plans and child/youth allergies/substitutions when required.

Provides suggestions to supervisor on recommended food/supply purchases/orders and recipes/menu. Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests. Coordinates the loading/unloading of foods/supplies, and keeps all records on food used, portions prepared, meals served, and inventory.

Assist with "on the job training" of other kitchen staff members, and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows 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 principles and practical understanding of the physical processes that occur in cooking. Knowledge of proper cooking temperatures and preparation methods for a variety of foods. Ability to schedule and coordinate preparation of a number of different foods in order to ensure that they are ready for service at the appropriate mealtime. Knowledge of food borne illnesses, food safety, and proper storage methods for hot and cold food items in order to prevent loss or illness due to spoilage. Ability to follow written and verbal instructions, particularly standard recipes, and detailed cooking instructions. Skill in operating and cleaning a wide variety of food service equipment, including special equipment for the preparation of large volume items. Skill in carving, preparing garnishes, and assembling attractive platters, salads, and other food presentations.

RESPONSIBILITIES:

Assignments are received orally or in writing from a higher graded cook or supervisor. Employee plans, coordinates, and times assignments to assure that food items are prepared at correct temperature and on time. Assists in training lower grade cooks or kitchen help and provide advice on how to improve their work methods. Employee is responsible for the safe use and care of kitchen equipment, for personnel and environmental safety, and for personal hygiene.
Work is evaluated in process and upon completion by the supervisor or higher-grade cook in terms of timeliness, quality, flavor, and appearance of prepared foods and conformance to sanitation and safety standards.

PHYSICAL EFFORTS:

Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.

WORKING CONDITIONS:

Work is performed in kitchen areas, which are well lighted but are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor, subject to burns, cuts, bruises, and slipping on wet floors.

QUALIFICATION REQUIREMENTS:

A minimum of 6 months of work experience directly related to the duties described above, that included skill in working with professional kitchen appliances and equipment. Be able to communicate (verbal and written) in English. Ability to lift and carry up to 40 lbs. on a routine basis.


CONDITIONS OF EMPLOYMENT:

Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually.

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. Must have current health assessment which documents good mental and physical health, freedom from communicable disease, and immunizations IAW current Army and DoD policy including annual influenza vaccinations.

EVALUATION:

Not Listed

FLSA DETERMINATION:

Fair Labor Standards Act (FLSA) Determination:

 
1. Availability Pay Exemption - e.g., Criminal Investigators, U.S. Customs and Border Protection pilots who are also Law Enforcement Officers).
2. Foreign Exemption - (Note: Puerto Rico and certain other locations do not qualify for this exemption – See 5 CFR 551.104 for a list of Nonexempt areas.)
3. Executive Exemption:
a. Exercises appropriate management responsibility (primary duty) over a recognized organizational unit with a continuing function, AND
b. Customarily and regularly directs 2 or more employees, AND
c. Has the authority to make or recommend hiring, firing, or other status-change decisions, when such recommendations have particular weight.
  Note: Shared supervision or “matrix management” responsibility for a project team does not meet the above criteria. Limited "assistant manager" functions or "acting in the absence" of the manager does not meet the above criteria.
4. Professional Exemption:
a. Professional work (primary duty)
b. Learned Professional, (See 5 CFR, 551.208 ) (Registered Nurses, Dental Hygienists, Physician’s Assistants, Medical Technologists, Teachers, Attorneys, Physicians, Dentists, Podiatrists, Optometrists, Engineers, Architects, and Accountants at the independent level as just some of the typical examples of exempt professionals). Or
c. Creative Professional, (See 5 CFR, 551.209 ) (The primary duty requires invention and originality in a recognized artistic field (music, writing, etc.) and does not typically include newspapers or other media or work subject to control by the organization are just some examples of Creative Professionals). Or
d. Computer Employee, (See 5 CFR, 551.210 ) ( must meet salary test and perform such duties as system analysis, program/system design, or program/system testing, documentation, and modification). Computer manufacture or repair is excluded (non-exempt work).
5. Administrative Exemption:
a. Primary duty consistent with 5 CFR 551 (e.g.; non-manual work directly related to the management or general business operations of the employer or its customers), AND job duties require exercise of discretion & independent judgment.

FLSA Conclusion:
EXEMPT
NON EXEMPT

FLSA Comments/Explanations: