Farm To Table Chef

General Position Description

The Chef/Food Service Supervisor is responsible for food preparation and meal service to center children and staff. The Food Service Supervisor is responsible for the maintenance, cleanliness, inventory, and safety of kitchen. In addition, supervise all kitchen operations & staff.

This position reports to the Center Director. Key Responsibilities

• Plan menus in accordance with CACFP nutritional guidelines, food restrictions, and the Farm to ECE initiative.


• Prepare, cook, and deliver meals to classrooms.


• Maintain hygiene and kitchen safety in accordance with state licensing requirements.


• Ordered and picked up food and related supplies to ensure a well-stocked kitchen.


• Locate local food sources for fresh products to be served


• Follow all center policies and state regulations.


• Plan and implement cooking activities with children


• Maintain personal professional development plan to ensure continuous quality improvement.


• Supervise kitchen staff

Additional Knowledge, Skills, and Experience Preferred

• 1 – 2 years of professional experience in food service; preferably in child care or institutional setting.


• ECE experience preferred


• Basic math skills for measuring and portioning.


• Infant/child CPR and First Aid certification.


• Must clear full background check.


• Experience with the CACFP program is preferred

Educational Requirements

• Formal Culinary Training


• Associate Degree In Culinary Arts Preferred

Physical Requirements

• Ability to lift 30 lbs.


• Stand for long periods of time.


• Move as the position requires.

Benefits:

• Dental Insurance


• Disability insurance
  


• Employee discount


• Food provided


• Health insurance
  


• Paid time off


• Vision insurance

Schedule:

• Monday to Friday


• 6:30 AM- 2:30 PM

Experience

• Culinary experience: 1 year (Required)

Work Location: One location