Child and Youth Program Food Service Worker, NA-7408-04  (Child and Youth Program Food Service Worker)

 
     Child and Youth Program Food Service Worker, NA-7408-04
          (Child and Youth Program Food Service Worker)
PD# CYP 13-41
Introduction
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.
Major Duties and Responsibilities
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.
Classification Factors Factor 1. Knowledge Required
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.
 
Factor 2. 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.
Factor 3. 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.
Factor 4. 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 DOD’s Child and Youth Programs.
QUALIFICATION REQUIREMENTS:
Minimum 18 years of age.
High School Diploma or equivalent.