CYP Child And Youth Program Food Service Worker

Child and Youth Program Food Service Worker

The purpose of the Child and Youth Program (CYP) Food Service Worker position is to perform a variety of food preparation and food service tasks for the CYP. This position is located in a child Development Center (CDC) but may assist with food preparation for the School Age Care (SAC) Program.

Responsibilities:

• Food Preparation and Service Tasks such as peeling potatoes, cutting, sorting and washing vegetables and fruits, assembling sandwiches, measuring and weighing ingredients.
• Stocks food service carts with utensils, plates, bowls, food and beverages, as required for dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving children and youth.
• Transport and return carts, dishes, and leftover food to the kitchen and dispose all waste.

Kitchen Maintenance:

• Ware washing: Cleaning all dishes, glassware, and utensils by hand or with a dishwasher.
• General Cleaning: Sanitizing food preparation and storage areas, including carts, cupboards, and dishwashing stations.
• Equipment Maintenance: Operating, cleaning, and performing preventative maintenance on mechanical dishwashers and other electrical kitchen equipment.
• Heavy-Duty Cleaning: Performing deep cleaning tasks such as scrubbing heavy cookware, and cleaning ceilings, exhaust hoods, walls, floors, and walk-in refrigerators/freezers.

Compliance: Adhering to sanitation standards as required by NAVMED P-5010 and other local policies to ensure the work area is clean and orderly.

Food Storage:

• Label and date items in refrigerators and freezers.
• Store leftovers in accordance with sanitation and health standards.
• Store canned, boxed, and/or frozen items in food storage area.
• Unload food and supplies from delivery trucks.
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities:

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensure 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.

Classification Factors:

Knowledge Required:

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Knowledge for measuring ingredients and basic understanding of recipe construction and basic arithmetic in order to count the number of servings a container will yield.
• Aware of diet principles.
• Knowledge of sanitation standards and procedures to prevent contamination, such as 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.

Responsibility:

The incumbent works under general supervision. Assignments are made orally or in writing. Detailed instructions may be given on new or special projects. Routine tasks are performed independently in accordance with written guide of established policy. Judgment is used to plan and organize duties. Work is spot checked by the supervisor. Some judgment is used in maintaining established standards of sanitation, safety, and service. Responsible for the correct operation and care of equipment in assigned area such as mechanical dishwasher. The supervisor is available to resolve problems and answer questions.

Physical Effort:

Primarily performs work requiring light to moderate physical effort. Incumbent is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts in unloading, storing, and delivering supplies. May be required to work on ladders and use powered cleaning equipment.

Working Conditions:

The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. 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. 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.

Requirements:

Conditions of Employment:

Qualifications:

Minimum 18 years of age.

Education:

High School Diploma or equivalent.

Additional Information:

Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service. Non-U.S. citizens with fewer than three years of recent residential history in the U.S. may be determined ineligible for employment. Some positions have special requirements. Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. In accordance with the Real ID Act of 2005, if a candidate or new hire requires access to a military installation and does not have a REAL ID, identity will need to be established. Identity is established by presenting either one (1) Acceptable Credential or by presenting an acceptable combination of Source Identify Documents. Acceptable Credentials are listed in List A and Acceptable Source Identity Documents are listed in Lists B and C in the link below (page 3).