COOK (CYS), Imboden SAC
Company Name:
Department of Defense
US Citizens and Non Citizens Permanent Part Time 20 hours Our Mission is to serve the needs and interests of our community with support and leisure services designed to enhance the quality of their lives as we provide access to our services from family, child and youth services to recreation, sports, entertainment, travel and leisure activities.
Serves as a CYS Cook in a CYS program 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 USFA 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. potion sizes, meal patterns, and seconds requirements) Meets with supervisor to coordinate infant feeding plans and child/youth allergies/substitutions when required.
Direct Deposit is required Social Security card is required
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.
Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings.
Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
Serves as consultant to youth cooking clubs/health and fitness programs as required. Follow risk management procedures (i.e. abuse prevention, identification, and reporting procedures; accident prevention etc)
Performs other duties as assigned.
Work experience 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.
SKILLS & KNOWLEDGE:
Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.
Responsibilities:
Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.
Higher-grade cook is available to answer technical questions and to ensure that the work is being done properly. Completed work is evaluated in terms of quality of food cooked, and adherence to time schedules and instructions.
PHYSICAL EFFORT:
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, and slipping on wet floors.
Conditions of employment:
1. A one-year probationary period may be required.
2. Meet all qualification/eligibility requirements.
3. Satisfactorily complete an employment verification check.
4. Successfully complete all required background checks.
Credit may be given for appropriate unpaid experience or volunteer work.
Your resume must be submitted by 11:59 PM (eastern time) on the closing date reflected on the vacancy announcement.
To apply for this job online, select - /.
To fax supporting documents that you are not able to submit online:
1. Complete this cover page using the following Vacancy ID 1267809.
2. Fax your documents to .
If you cannot apply online follow the below procedures:
1. Click the following link to view and print the job experience related questions View Occupational Questionnaire.
2. Complete the 1203-FX ( ) form to provide your response to the job related questions.
3. Fax the completed 1203-FX form along with any supporting documents to . Your 1203-FX form will serve as a cover page for your fax transmission.
PLEASE NOTE: Please continue completing all questions within section 25 of the 1203-FX form (Occupational Questionnaire) regardless of the numbering sequence.
_For additional tips & pointers to successfully complete the application process you can review additional guidance by accessing the following URLs:_
Application help -
Applicant checklist -
Applicant brochure -
All applicants are _ required _ to submit the following supporting document type(s):
Resume
Applicants may also submit the following supporting document type(s),which may not be required for all applicants:
DD-214
Other (DA 3434, Marriage Certificate and PCS Orders for Spousal Preference)
SF-50
Other supporting documentation that may be needed are listed below:
Permanent Change of Station Orders or equivalent for Military Spouses requesting Spousal Employment Preference
Veterans' and Involuntary Separated Military Preference documentation (DD-214 member 4 copy or equivalent)
DOD NAF BBA documentation (DA form 3434 or equivalent plus issued BBA notice)
Current and Former NAF employees (to include current APF employees) (DA form 3434 or equivalent, ex: SF50)
Your resume will be reviewed to verify that qualification requirements have been met. We appreciate your interest in this position!
Nonappropriated Funds (NAF) Regular positions include employee benefits. For additional benefits information go to .
Additional selections may be made from this vacancy announcement for up to 90 days after the closing date.
Payment of Permanent Change of Station (PCS) costs is not authorized, based on a determination that a PCS move is not in the Government interest.
The Department of Army Nonappropriated Fund Instrumentalities are an equal opportunity employer.Estimated Salary: $20 to $28 per hour based on qualifications.
Department of Defense
US Citizens and Non Citizens Permanent Part Time 20 hours Our Mission is to serve the needs and interests of our community with support and leisure services designed to enhance the quality of their lives as we provide access to our services from family, child and youth services to recreation, sports, entertainment, travel and leisure activities.
Serves as a CYS Cook in a CYS program 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 USFA 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. potion sizes, meal patterns, and seconds requirements) Meets with supervisor to coordinate infant feeding plans and child/youth allergies/substitutions when required.
Direct Deposit is required Social Security card is required
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.
Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings.
Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule. Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
Serves as consultant to youth cooking clubs/health and fitness programs as required. Follow risk management procedures (i.e. abuse prevention, identification, and reporting procedures; accident prevention etc)
Performs other duties as assigned.
Work experience 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.
SKILLS & KNOWLEDGE:
Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.
Responsibilities:
Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.
Higher-grade cook is available to answer technical questions and to ensure that the work is being done properly. Completed work is evaluated in terms of quality of food cooked, and adherence to time schedules and instructions.
PHYSICAL EFFORT:
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, and slipping on wet floors.
Conditions of employment:
1. A one-year probationary period may be required.
2. Meet all qualification/eligibility requirements.
3. Satisfactorily complete an employment verification check.
4. Successfully complete all required background checks.
Credit may be given for appropriate unpaid experience or volunteer work.
Your resume must be submitted by 11:59 PM (eastern time) on the closing date reflected on the vacancy announcement.
To apply for this job online, select - /.
To fax supporting documents that you are not able to submit online:
1. Complete this cover page using the following Vacancy ID 1267809.
2. Fax your documents to .
If you cannot apply online follow the below procedures:
1. Click the following link to view and print the job experience related questions View Occupational Questionnaire.
2. Complete the 1203-FX ( ) form to provide your response to the job related questions.
3. Fax the completed 1203-FX form along with any supporting documents to . Your 1203-FX form will serve as a cover page for your fax transmission.
PLEASE NOTE: Please continue completing all questions within section 25 of the 1203-FX form (Occupational Questionnaire) regardless of the numbering sequence.
_For additional tips & pointers to successfully complete the application process you can review additional guidance by accessing the following URLs:_
Application help -
Applicant checklist -
Applicant brochure -
All applicants are _ required _ to submit the following supporting document type(s):
Resume
Applicants may also submit the following supporting document type(s),which may not be required for all applicants:
DD-214
Other (DA 3434, Marriage Certificate and PCS Orders for Spousal Preference)
SF-50
Other supporting documentation that may be needed are listed below:
Permanent Change of Station Orders or equivalent for Military Spouses requesting Spousal Employment Preference
Veterans' and Involuntary Separated Military Preference documentation (DD-214 member 4 copy or equivalent)
DOD NAF BBA documentation (DA form 3434 or equivalent plus issued BBA notice)
Current and Former NAF employees (to include current APF employees) (DA form 3434 or equivalent, ex: SF50)
Your resume will be reviewed to verify that qualification requirements have been met. We appreciate your interest in this position!
Nonappropriated Funds (NAF) Regular positions include employee benefits. For additional benefits information go to .
Additional selections may be made from this vacancy announcement for up to 90 days after the closing date.
Payment of Permanent Change of Station (PCS) costs is not authorized, based on a determination that a PCS move is not in the Government interest.
The Department of Army Nonappropriated Fund Instrumentalities are an equal opportunity employer.Estimated Salary: $20 to $28 per hour based on qualifications.
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