Job summary

This position is located within the Department of Defense Education Activity (DoDEA) School Lunch Program Division, Fort Liberty, NC. To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume. Army NAF pay setting rules apply to this vacancy.

Major duties

Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations. Serves as a Cook in a Department of Defense Education Activity (DoDEA) cafeteria 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 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 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. Prepares a variety of foods and desserts according to menu requirements. Adjusts recipes for larger or smaller quantities, and slices meat by hand and by mechanical means, to specific requirements. 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 of food to be delivered IAW portion size and "second helping" requirements Meets with supervisor/staff to coordinate feeding plans and allergies/substitutions when required. 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. Performs other duties as assigned.

Qualification

QUALIFICATION REQUIREMENTS 1. 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. 2. Be able to communicate (verbal and written) in English.

Evaluations

If you are claiming any of the eligibilities below, your supporting documents must be received at the time of application. Applicants can claim the following eligibilities: NAF Preference - Involuntarily Separated From the Military NAF Preference - Spouse Employment Preference (SEP) NAF Priority Consideration - Business Based Action NAF Priority Consideration - Current Appropriated Funds Employee CNE (APF) NAF Priority Consideration - Current/Former NAF Employee (CNE/FNE) NAF Priority Consideration - Outside Applicant Veteran (OAV) NAF Priority Consideration - Parent of a Veteran (OAV) NAF Priority Consideration - Spouse/Widow(er) of a Veteran (OAV)