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CYP Child and Youth Program Cook
Job
NAVBASE Point Loma
San Diego, CA (In Person)
$50,061 Salary, Full-Time
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Job Description
CYP Child and Youth Program Cook Department of the Navy Commander, Navy Installions Command NRSW Naval Base Point Loma N96 Summary The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparion and food service tasks for the CYP. This position is loced in a child Development Center (CDC) but may assist with food preparion for the School Age Care (SAC) Program.
Prepare, cook, season, and portion food for all meals by following standardized recipes different levels of difficulty and plan, regule, and schedule cooking procedures so th numerous completed food products are ready the approprie temperure ant time. They plan and prepare or coordine the preparion of an entire meal.
Prepare menu items using special or difficult recipes th require numerous interreled steps, many ingredients, lengthy preparion time. They prepare a variety of menu items using several different and complex methods of preparion such as cool or chill. Designs, implements and maintains specialized and general office. Monitor temperures and steam pressures, evalue the condition of food being cooked frequent intervals, and turn and baste me to add flavor and to prevent uneven cooking and drying out. Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available. Kitchen Maintenance May perform the following: cleaning serving carts, food preparion areas, cupboards, drawers, and dishwashing areas; set up and opere a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and reled areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerors 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. Food Storage Labels and des all items in refrigerors and freezers and stores leftovers in accordance with sanition and health standards. Stores canned, boxed, and/or frozen items in food storage area.
May unload food and supplies from delivery trucks. Additional Responsibilities Responsible for complying with security, fire and sanition rules, policies, procedures, and regulions. Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulions. Serves as a mandory 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. Requirements Help Conditions of employment Must be 18 years of age or older and have a high school diploma or equivalent. Complete required training certifices, and maintain certificions or credentials required by Federal, Ste, and/or nional accredition institutions used as part of DoD's Child and Youth Programs. Undergo pre-employment and random drug testing. A positive drug test, or failure to submit for testing, is a basis for removal from this position. Pass a pre-employment physical, provide evidence of immunizion, be free of all communicable diseases, and obtain approprie immunizion against communicable diseases. Must successfully pass the E-Verify employment verificion check. Any discrepancies must be resolved as a condition of employment. Must meet federal suitability requirements including successful completion of background investigion. Qualificions Resumes must include informion which demonstres experience and knowledge, skills, and ability (KSAs) as they rele to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candide possesses the following: Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Thorough knowledge of the full range of food preparion principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities. Working knowledge of sanition standards and procedures to prevent contaminion, 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 wer temperure when cleaning dishes. Skill to perform tasks involving several procedures to prepare and cook food in large quantities. Skill to overcome practical production problems, evalue final food products, and initie 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. Skill to manage various cooking processes so th food items are served their peak taste, texture, and appearance with minimum holding periods and so th safe and critical temperure and time control points are met. Ability to coordine a full range of food preparion activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interreled steps. Ability to communice effectively in English, both orally and in writing, and possess strong interpersonal communicion skill. Educion Must provide a copy of your H.S. Diploma, GED, or College Transcripts (showing degree awarded/conferred) when you apply.
Learn more about us https:
//www.navycyp.org . Learn more about this agency Summary The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparion and food service tasks for the CYP. This position is loced in a child Development Center (CDC) but may assist with food preparion for the School Age Care (SAC) Program.Learn more about us https:
//www.navycyp.org . Learn more about this agency Overview Help Accepting applicions Posted this month • Apply by 07/25/26 Due by 11:59 p.m. ET on July 25, 2026 Locion 1 vacancy in the following locion: Point Loma CDC Point Loma Complex, San Diego, CA No mching locions found. Work site options Telework eligible No Remote job No Relocion expenses reimbursed No Salary $50,061 - $50,061 per year Pay scale & grade NA 8 Promotion potential None Learn more about pay scale and grade Pay scale and grade determines the salary of the job. Work schedule Full-time - 35-40 hours per week Travel Required Not required Appointment type Permanent - 100% Childcare Discount for first child and 25% for second child Occupions and job series 7404 Cooking Supervisory stus No Federal service type This job is in the Competitive Service Represented by a union No Drug test No Security clearance Other Position sensitivity and risk Non-sensitive (NS)/Low Risk Jobs require a background check and some require a security clearance . The type depends on the job. Background check type Suitability/Fitness Financial disclosure required No Some jobs require financial disclosure to identify conflicts of interests. Announcement number 26-12994688 Control number 874368900 This job is open to Help Internal to an agency Current federal employees of the hiring agency th posted the job announcement. Clarificion from the agency Internal to Naval Base Point Loma Child Development Center, Child and Youth Program Employees and eligible Military Spouses. Videos Duties Help The CYP Cook performs various tasks or a sequence of tasks in food service preparion. Tasks consist of several steps th require tention to work operions and follow and established sequence of work. These tasks, which are summarized into cegories reled to food preparion and service, kitchen maintenance, and food storage, are summarized below. Food Preparion and Service Prepares all types of mes, poultry, seafood, vegetables, fruit sauces, and gravies for menus.Prepare, cook, season, and portion food for all meals by following standardized recipes different levels of difficulty and plan, regule, and schedule cooking procedures so th numerous completed food products are ready the approprie temperure ant time. They plan and prepare or coordine the preparion of an entire meal.
Prepare menu items using special or difficult recipes th require numerous interreled steps, many ingredients, lengthy preparion time. They prepare a variety of menu items using several different and complex methods of preparion such as cool or chill. Designs, implements and maintains specialized and general office. Monitor temperures and steam pressures, evalue the condition of food being cooked frequent intervals, and turn and baste me to add flavor and to prevent uneven cooking and drying out. Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available. Kitchen Maintenance May perform the following: cleaning serving carts, food preparion areas, cupboards, drawers, and dishwashing areas; set up and opere a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and reled areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerors 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. Food Storage Labels and des all items in refrigerors and freezers and stores leftovers in accordance with sanition and health standards. Stores canned, boxed, and/or frozen items in food storage area.
May unload food and supplies from delivery trucks. Additional Responsibilities Responsible for complying with security, fire and sanition rules, policies, procedures, and regulions. Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulions. Serves as a mandory 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. Requirements Help Conditions of employment Must be 18 years of age or older and have a high school diploma or equivalent. Complete required training certifices, and maintain certificions or credentials required by Federal, Ste, and/or nional accredition institutions used as part of DoD's Child and Youth Programs. Undergo pre-employment and random drug testing. A positive drug test, or failure to submit for testing, is a basis for removal from this position. Pass a pre-employment physical, provide evidence of immunizion, be free of all communicable diseases, and obtain approprie immunizion against communicable diseases. Must successfully pass the E-Verify employment verificion check. Any discrepancies must be resolved as a condition of employment. Must meet federal suitability requirements including successful completion of background investigion. Qualificions Resumes must include informion which demonstres experience and knowledge, skills, and ability (KSAs) as they rele to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candide possesses the following: Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures. Thorough knowledge of the full range of food preparion principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities. Working knowledge of sanition standards and procedures to prevent contaminion, 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 wer temperure when cleaning dishes. Skill to perform tasks involving several procedures to prepare and cook food in large quantities. Skill to overcome practical production problems, evalue final food products, and initie 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. Skill to manage various cooking processes so th food items are served their peak taste, texture, and appearance with minimum holding periods and so th safe and critical temperure and time control points are met. Ability to coordine a full range of food preparion activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interreled steps. Ability to communice effectively in English, both orally and in writing, and possess strong interpersonal communicion skill. Educion Must provide a copy of your H.S. Diploma, GED, or College Transcripts (showing degree awarded/conferred) when you apply.