Must be 18 years of age. Must have experience in preparing meals and snacks from scratch using recipe cards. Must have experience in and knowledge of food preparation principles and characteristics of food, and of planning processes to ensure entire meals are prepared and cooked on time. Must be able to perform yield testing to determine portion cost and to adjust ingredients in standardized recipes. Must have knowledge of procedures to order, issue and store food. Experience and knowledge must have been gained in a grill, snack bar, restaurant, club or similar food activity. Must be able to read, write and speak English. Must be physically able to frequently lift objects weighing up to 40 pounds, and occasionally over 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time. Must be able to obtain a Food Handler’s Certificate and/or complete food handler’s training. Must acquire CPR and First Aid certification and have a physical examination and AF required immunizations. Subject to satisfactory completion of National Agency Check with Inquiries (NACI), and Dru Sjodin National Sex Offenders registry.
1. Performs duties which include, but are not limited to, the following: roasts, broils, bakes,
fries, boils, steams and stews meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Adjusts standardized recipes for numbers of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors-d’oeuvres; mixes and prepares cold
sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits for garnishes for food platters and dishes.
2. Responsible for preparation/serving of all meals and snacks in quantities to meet Air Force instructions USDA CACFP guidelines and accreditation food service guidelines. Follows the posted menu and makes written changes to the menu when necessary. Coordinates any menu changes with the Director. Provides input to the Director for menu preparation, submits suggestions for season menus and makes suggestions on food items should be added or deleted. Prepares entire meals which require coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce complete meals on time and at the proper temperature.
3. Required to maintain rotation of food inventories to prevent spoilage. Responsible for purchasing and/or ordering goods that defray food costs and reduce waste by obtaining qualify foods, in proper quantity, at reasonable prices. Signs for all purchases from the commissary, Sysco (food vendor), Milk and Fruit and vegetable deliveries. Prepares shopping list and submits paperwork for approval to the Director. Unpacks food cartons, and stores food or boxes appropriately. All food items must be dated as received. May accept substitute items from the commissary or appropriate vendor.
4. Cleans, stores, and maintains all kitchen utensils, equipment, and work areas after each meal preparation (Clean as you go concept). Responsible for the general food sanitation of the kitchen following established sanitation procedures. Conducts and documents sanitation inspections weekly for review by Public Health or supervisor during monthly spot inspections. Conducts daily checks of the refrigerator/freezer temperatures and maintains documentation in the Refrigeration Unit Temp. Chart. Daily records production records, meal counts. Documents food amounts and portions served to the children.
Varies as Needed
Anyone interested in applying for this position should apply online at http://www.NAFJobs.org.