COOK, NA-06/RFT, CHIMUGUKURU CDC, CAMP FOSTER

COOK, NA-06/RFT, CHIMUGUKURU CDC, CAMP FOSTER

Department: Department of the Navy

Location(s): Camp Foster, Japan

Salary Range: $20.95 - $20.95 Per Hour

Job Summary: Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

Major Duties:

• NONAPPROPRIATED FUND POSITION DESCRIPTION JOB TITLE: Child and Youth Programs Cook JOB SERIES: 7404 PAY LEVEL: NA-6 SUMMARY OF DUTIES: The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparation and service tasks. This position is located in a Child Development Center (CDC); however, may assist in food preparation for the School Age Care (SAC) Program. The CYP Cook plans and prepares menus for breakfast, lunch, and snacks daily for participants (children and youth), ensuring that meals are nutritionally balanced, economical, pleasing to the participants, and follow all U.S. Department of Agricultural (USDA) Child and Adult Care Food Program (CACFP) guidelines. Independently prepares all food types to include meats, poultry, seafood, vegetables, fruits, sauces for regular and special USDA CACFP approved menus. May make changes to menus in regards to preparation and seasoning to ensure foods are more attractive and to improve the taste. Prepares four or more menu items for meals while coordinating a variety of steps to ensure that all items are ready for serving at a specific time. Adjusts recipes according to daily attendance to determine the number of servings needed. Maintains and completes food program records as required. Complies with policies and regulations in accordance with (IAW) Department of Defense (DoD), Marine Corps (MC) and local directives and standards. Ensures compliance and manages the USDACACFP in addition to other related standards, policies and regulations. Ensures complete food service operations are in compliance with local food directives and standards. Performs a daily inspection upon opening and closing of the food service area. Ensures supplies, equipment, and food are used economically and waste is kept to a minimum. Ensures equipment, appliances and dishes, as well as general work areas, are clean and maintained as required by MC directives and local SOPs. Responsible for scrubbing, wet mopping, waxing, and polishing floors. Cleans walls and ceilings and removes and sweeps trash or other refuse. Prepares and submits food and supply requisitions to the Director on a regular basis to ensure that food items are available to meet menu requirements. Orders supplies from vendors as necessary. Examines food for quality and freshness upon delivery and before preparation. Maintains rotation of food inventories to prevent spoilage. Serves as a member of the Installation CYP to ensure compliance with health, fire, safety, facility and program regulatory requirements and CYP baseline standards. Assists in maintaining DoD/MC certification for assigned program areas, and helps ensure the program achieves and retains national accreditation or MC equivalent and maintains accreditation/MC equivalent standards. Required to observe particular health related practices to provide reasonable accommodation for participants with special needs when applicable. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other related duties as assigned. RESPONSIBILITY: Receives work assignments orally and in writing from the supervisor. Plans, coordinates, and times assignments to ensure food items are prepared on time and are at the proper temperature. Follows up independently on routine assignments and with assistance on complex, non-routine problems. Makes judgments on recipe modifications, menu changes, ordering of supplies and inspecting food. PHYSICAL EFFORT: Required to stand, walk constantly and lift and move objects up to 45 lbs independently and objects over 45 lbs with assistance. Assists in loading and unloading vehicles. WORKING CONDITIONS: May be exposed to warm and noisy kitchens, steam, fumes and cooking odors; possibility of falling on freshly mopped floors; burns from steam or hot foods; cuts from knives; shocks from electrical machines; and extreme temperatures.

Qualifications: BASIC REQUIREMENT: Must be 18 years of age, possess a high school diploma or equivalent. QUALIFICATION REQUIREMENTS: Must have basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. Working knowledge of the planning process involved in cooking an entire meal including different preparation methods for various food items, the necessary time for cooking these different items, and how to schedule and coordinate preparation to produce a properly cooked meal on time. Ability to evaluate a variety of raw and cooked food items to determine freshness. Knowledge of standard formulas used in yield testing to determine portion cost and to adjust ingredients in standard recipes when altering the number of servings required. Knowledge of principles of food spoilage, food borne illness, and practices and procedures on how to prevent food contamination. Practical knowledge of methods and procedures for ordering, issuing, and storing food items in accordance with inventory and sanitation requirements. Present proposed menus, discuss ways to improve operations and perform simple arithmetic. Satisfactorily complete all background checks in accordance with DoD and Marine Corps policy for employees who provide child care services. Must pass a pre-employment physical and annual physicals thereafter, provide evidence of immunization and be free from communicable disease. Must complete all DoD training requirements within the specified time including orientation, initial, and annual ongoing training requirements, and required certifications, if any. Must be able to obtain/maintain food handlers, CPR and First Aid certifications. May be required to obtain a government driver's license. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skills. Must be able to accommodate a flexible work schedule. Must be able to obtain and maintain a health card. Must be able to obtain and maintain a National Agency Check with Inquiries and State Criminal History Repository Check (Tier 1) with Childcare background checks which are required for positions that involve working with children under the age of 18. This activity is a Drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce

How to Apply: All applications must be submitted online via the MCCS Careers website: Resumes/applications emailed or mailed will not be considered for this vacancy announcement. To be considered for employment, the application or resume must be submitted online by 11:59 PM (ET) on the closing date of the announcement. Note: To check the status of your application or return to a previous or incomplete application, log into your MCCS user account and review your application status. Social Security Card is required to be presented during the application process. THIS POSITION IS FOR APPLICANTS CURRENTLY RESIDING IN OKINAWA OR ARRIVING ON OFFICIAL GOVERNMENT ORDERS TO OKINAWA WITHIN 30 DAYS. MILITARY SPOUSE PREFERENCE (MSP) - IAW DoDI 1400.25, Volume 315. Applies to positions in grades NF-3 and below, and equivalent Craft & Trades and Child and Youth positions. May be exercised once per permanent relocation (PCS), when appointed to a regular full or part time position. Per DoDI 1400.25, volume 315, Enclosure 3, para 2.h.1, MSP eligibility terminates upon acceptance or refusal of an offer of a continuing position (part-time or full-time) in the federal service for which the spouse has registered for employment, whether or not preference was applied. Applicants hired into flexible positions (0-40 hours per week) or regular position with a time-limited appointment will not lose their spouse preference eligibility until movement or hired into a regular full or part time position. The time period for MSP eligibility begins 30 days before the military sponsor¿s reporting date to the new duty station, if accompanied, or at any time thereafter during the tour. All military and DoD civilian spouses are required to provide a copy of their sponsor¿s orders during the application process.

Application Deadline: 2025-12-25