COOK
Bureau of Naval Personnel
FreshPosted Feb 20
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Posted: February 23, 2026 (0 days ago)
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Cook (CYS) NA-08
United States Army Installation Management Command
Department of the Army
Location
Fort Meade, Maryland
Salary
$23.10 - $26.94
per hour
Type
Closes
March 9, 2026
Job Description
Summary
This job involves preparing nutritious meals for children at a military child development center, including adapting recipes for kids with special dietary needs like allergies or diabetes.
The role requires hands-on cooking in a large-scale kitchen setting while following federal food program guidelines.
It's a great fit for experienced cooks who enjoy working with children and have strong skills in safe, efficient food preparation.
Key Requirements
- Experience with full range of food preparation techniques, including developing and revising standardized recipes
- Knowledge of preparing foods for special or modified diets (e.g., diabetic, low sodium, allergies)
- Proficiency using commercial food service tools and equipment, including cleaning and sanitation practices
- Basic math skills for modifying recipes for large quantities and determining portion sizes
- Ability to communicate effectively in English, both verbally and in writing
- Familiarity with USDA Child and Adult Care Food Program (CACFP) policies and procedures
Full Job Description
This position is located at the Child Development Center 4 Fort Meade, Maryland.
*CYS Regular and FLEX employees (working a minimum of 15 hours) Child and Youth Services (CYS) Employee Childcare Fee: 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.
Initial Cut-off Information can be found in the Additional Information section. 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. Major Duties:
- 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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