Job Details
**Announcement Number** 2021-44 **Department** Child Care **Location** Florida **Position Status** Regular Part-Time **Salary** 11.49 - 11.49 Hourly ****
**POSITION:** CYP FOOD SERVICE WORKER - CDC 1960, NA-7408-04
**PAY:** **$11.49 an hour, starting pay**
**AREA OF CONSIDERATION**: All Sources
**LOCATION:** This announcement covers the Child Development Center 1960. Employees may be reassigned to any one of the CYP programs at managements discretion.
**RELOCATION EXPENSES:** Not authorized.
**WORK SCHEDULE**: Work is primarily day shift, sometime between 5:00 a.m. and 7:00 p.m.
**EMPLOYMENT STATUS:** **Regular Part-time, 20-34 hours per week, with benefits; Medical/Dental, FSA/HSA, Life Insurance, Retirement and 401K. Benefit information is available at www.navymwr.org/resources/hr****.**
**DUTIES**: The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.
**Food Preparation and Service:** Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients. Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas. Wraps, arranges, and/or packages items for serving to children and youth. Transports food from kitchen area to classrooms or activity areas. Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.
**Kitchen Maintenance**: Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations. Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas. Sets up and operates a mechanical dishwasher. Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning. Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle. Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room. Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures. Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation. Stores sanitized dishes and silverware.
**Food Storage:** Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards. Stores canned, boxed, and/or frozen items in food storage area. Unloads food and supplies from delivery trucks. Moves 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. Ensures 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.
**QUALIFICATION REQUIREMENTS:** **MUST BE 18 YEARS OF AGE AND HAVE A HIGH SCHOOL DIPLOMA OR EQUIVALENT.** Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Knowledge of techniques for measuring ingredients and basic understanding of recipe construction. Knowledge of basic arithmetic in order to count the number of table sand serving bowls required to determine the number of servings a container will yield. Working knowledge of diet principles. Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to 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.
**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.
**CONDITIONS OF EMPLOYMENT:** **Position is subject to special inoculation and immunization requirements as a condition of employment for working with children.** Employee is required to obtain appropriate immunization against communicable diseases in accordance with recommendations from the Advisory Committee on Immunization Practices (ACIP), which includes the influenza vaccine. Must obtain and maintain a valid food handlers card. Must pass a pre-employment physical, provide evidence of immunization and be free from communicable disease. Satisfactorily complete all background checks in accordance with PL 101-647 to include National Agency Check with Written Inquiries (NACI). Must satisfactorily obtain or complete required training certificates and maintain certifications or credentials required by federal, state or National Accreditation institutions utilized as part of DODs Child and Youth Programs.
**NOTES: *Direct Deposit of pay checks is mandatory and a condition of employment. *We are an E-Verify participant. *Employment is contingent on the successful completion of a National Agency Check.**
*The Department of the Navy is an Equal Opportunity Employer. All qualified applicants will be considered without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, sexual orientation or any other non-merit factor.*
*Reasonable accommodations are provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the NAF HR Office. Determinations on requests for reasonable accommodation will be made on a Case-by-Case basis. For more inform