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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.
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