Cook (CYS) NA-08

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).

Reviews recipes, menus, and worksheets to determine ingredients needed to prepare various menu items for regular or modified diets for children with special needs (i.e., diabetes, allergies, or food sensitivities).

Accomplishes meal preparation duties using a variety of utensils and equipment, such as knives, mixers, steam kettles, ovens, grills, and other items powered by gas, electricity, or steam.

Prepares and cooks all types of meats, poultry, seafood, fresh and cooked salads and vegetables, grains, pasta, fruits, sauces, gravies, breads, and desserts.

Utilizes special and/or complex recipes and various cooking methods such as roasting, broiling, baking, frying, boiling, steaming, or sautéing.

The original closing date of 5 August 2026 has been extended. Referrals will be sent upon request. Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following: Must have experience demonstrating knowledge of a full range of food preparation techniques needed to: Develop and revise standardized recipes, coordinate cooking in large quantities using complex recipes and varied cooking methods, prepare foods for special/modified diets (i.e., diabetic exchanges, low sodium, food allergies), and instruct lower-level cooks.

Must have experience using a variety of commercial food service tools and equipment to include cleaning and sanitation practices. Must have basic math skills needed to modify recipes for large quantities and to determine portion sizes. Must be able to communicate in English both verbally and in writing.