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Job Details

Child and Youth Program Food Service Worker

  2025-07-14     U.S. Department of the Navy     Honolulu,HI  
Description:

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.

Duties

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 following an 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

Requirements

  • Must satisfactorily complete all background checks for child care positions, including fingerprint checks, a Tier 1 with Child Care check, and a State Criminal History Repository (SCHR) check.
  • Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
  • Must pass a pre-employment physical, provide evidence of immunization, be free of all communicable diseases, and obtain appropriate immunization against communicable diseases.
  • Ability to sustain considerable walking, standing, bending, stooping, and lifting up to 40 pounds.
  • Must be 18 years of age or older.
  • Must successfully obtain and maintain appropriate security clearance as needed.
  • Ability to complete required training certificates, and maintain certifications or credentials required by Federal, State, and/or national accreditation institutions used as part of DoD's Child and Youth Programs.

Qualifications

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.

A qualified candidate possesses the following:

  • 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 tables and 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 kitchen equipment 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 skills.
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