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Child and Youth Program Food Service Worker Apply
Position ID: 26-FSY250840
City: Joint Base Anacostia-Bolling, District of Columbia
Date Posted: 2026-03-31
Expiration Time: 2026-04-14
Job Type: Guaranteed at least 20 hours per week. May work between 20-40 hours per week.
Job Category: Food Service Working
Salary: 21 - 25 PH

Job Summary

About the position: This position will be assigned to Child Developmental Center 2 on Joint Base Anacostia-Bolling, Washington, DC. This is a regular part-time position, guaranteed at least 20 hours in the work week. The purpose of the Child and Youth Program Food Service Worker position is to perform a variety of food preparation and food service tasks for the CYP. Primarily performs work requiring light to moderate physical effort.

Job Description

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 04/14/2026 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: 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. 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. Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.

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