Cook (CYS) NA-08
United States Army Installation Management Command
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At a glance
Job overview
United States Army Installation Management Command is hiring a Cook (CYS) NA-08. The Cook position at Fort Knox supports the Morale Welfare and Recreation Child and Youth Services program, preparing large‑scale meals, developing and revising recipes, accommodating special dietary needs, and ensuring sanitation while communicating effectively in English.
Key focus areas include Apply knowledge and skill to assist in planning and implementing a comprehensive food service program following USDA CACFP policies, Review recipes, menus, and worksheets to determine ingredients for regular and modified diets, and Accomplish meal preparation duties using a variety of utensils and equipment.
Important skills include Food Preparation Techniques, Standardized Recipe Development, Large‑Quantity Cooking Coordination, Special/Modified Diet Preparation, Instruction of Lower‑Level Cooks, and Basic Math Skills.
Skills & qualifications
Skills
Qualifications
Full job description
This position is located at Fort Knox, Kentucky. Morale Welfare and Recreation (MWR) Child and Youth Services (CYS) Employee Childcare Fee applicable to employees working at least 15 hours per week: First Child: 100% childcare fee discount (all CYS employees) Second and Subsequent Child: 25% childcare fee discount (all CYS employees) Incentives and Bonuses Incentives will not be paid. 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. 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.
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