Mon-Fri 7am - 1pm
Requirements:
- able to pass background check
- Experienced with CACFP (food program)
- Must be able to maintain licensing and CACFP standards
-Enjoys cooking healthy and tasty food for children that fit within the nutritional standards
- CPR certified
Qualifications:
Education and Experience:
High school diploma or equivalent (required); Associate’s or Bachelor’s degree in Culinary Arts, Nutrition, Food Service Management, or related field (preferred).
Previous experience in food service management, preferably in a child care, educational, or institutional setting
Knowledge of child nutrition, dietary restrictions, and food allergies is a plus.
Position Overview:
The Child Care Kitchen Manager is responsible for overseeing the planning, preparation, and service of nutritious meals and snacks for children in a child care or early childhood education center. This position ensures compliance with food safety regulations, dietary requirements, and nutrition standards to support the health and well-being of the children. The Kitchen Manager will also manage kitchen staff, maintain inventory, and handle budgetary aspects related to food service operations.
Key Responsibilities:
1. Menu Planning and Meal Preparation:
Plan and prepare balanced, nutritious, and age-appropriate meals and snacks for children, considering any dietary restrictions, allergies, or special needs.
Ensure meals meet the nutritional standards and guidelines set by regulatory agencies and child care policies.
Plan menus that reflect a variety of food groups, ensuring that children receive proper nutrition and exposure to diverse foods.
Coordinate with the child care center’s administration to accommodate any special requests or requirements (e.g., cultural preferences, food allergies).
2. Food Safety and Hygiene:
Oversee and implement proper food handling and sanitation procedures, in accordance with local health department guidelines and food safety regulations.
Ensure all kitchen equipment and food storage areas are clean, well-maintained, and meet safety standards.
Supervise the storage, preparation, and cooking of food to prevent contamination and spoilage.
Conduct regular checks to ensure kitchen staff adhere to cleanliness and safety protocols.
3. Inventory Management:
Manage kitchen inventory, including ordering food supplies and ensuring sufficient stock of ingredients.
Track inventory levels and ensure food items are rotated and used before expiration to reduce waste.
Maintain relationships with suppliers and vendors to ensure timely delivery of fresh and quality products.
Assist with budget management by controlling food costs and ensuring the kitchen stays within budgetary constraints.
4. Communication and Coordination:
Collaborate with the child care center’s administrators and teachers to ensure meals align with daily schedules and children’s needs.
Communicate any issues related to food allergies, meal preferences, or children’s dietary restrictions to the appropriate staff members.
Skills and Abilities:
Strong organizational and time-management skills.
Ability to supervise and train kitchen staff effectively.
Knowledge of food safety and sanitation regulations.
Ability to work under pressure and maintain a positive, team-oriented attitude.
Good communication skills to interact with children, parents, staff, and vendors.
Ability to maintain confidentiality and handle sensitive information with discretion.
Physical Requirements:
Ability to stand for extended periods, bend, and lift up to 25-50 pounds.
Ability to work in a fast-paced kitchen environment.