Child Care Cook - Northside

The Child Care Cook provides safe, nutritious, age-appropriate meals and snacks for children enrolled in the childcare center. This position manages kitchen operations to meet ServSafe, health department, and program standards, and supports healthy eating habits and food-related education for children and staff. This position also works collaboratively with children, families, and center staff to solicit, evaluate, and incorporate feedback on menus, meal service, and food-related activities.

Essential Job   Statements

Plan Menus: Create seasonal menus that are nutritious, balanced, and   appropriate for   the center’s age groups.

Prepare and serve food: Prepare breakfast, lunch, and snacks on schedule;   portion   and serve meals following   portion   guidelines and food-safety procedures.

Follow program rules: Prepare meals that   comply with   federal, state, and local regulations; promote and adhere to Family Style Dining Service.

Food safety and sanitation:   Maintain   kitchen cleanliness, store foods safely,   monitor   temperatures, rotate stock, and follow health department and   ServSafe   standards and sanitation protocols.

Special diets and allergies: Ensure accommodations for children with allergies, medical diets, or cultural/religious needs; document substitutions and communicate with supervisors and families as   required .

Inventory and   purchasing : Create shopping lists, order or purchase supplies within budget, receive deliveries, and   monitor   inventory to reduce waste.

Recordkeeping:   Maintain   records for menus, temperature logs, and any program-related documentation.

Teamwork and communication: Coordinate with classroom staff and center leadership to schedule   mealtime   visits,   assist   with safe mealtime practices and Family Style Dining, and support nutrition education activities.

Gather and act on feedback: Regularly   solicit   input from children through age-appropriate activities (taste tests, preference charts) and from families and staff via surveys and conversations; review collected feedback monthly and adjust menus as   appropriate .

Miscellaneous Responsibilities :   Perform other duties as assigned and/or   participate   in special projects to support the mission of VCUHS and the Department.   Provide assistance to   team members. Accept alternate assignments, as   required .

Patient Population: N/A

Employment Qualifications

Education Required: High School

Diploma or equivalent

Education Preferred: Professional culinary training

Licensing/ Certification

Licensure Required: N/A

Licensure Preferred: N/A

Certification Required: ServSafe Food Manager Certification required

Certification Preferred: N/A

Minimum Qualifications

Years and Type of Required Experience: Two years of professional cooking experience

Other Knowledge, Skills and Abilities Required: N/A

Other Knowledge, Skills and Abilities Preferred: N/A

Working Conditions: P eriods of high stress and fluctuating workloads may occur. Prolonged periods of working alone.

Physical Requirements

Physical Demands: Lifting/ Carrying (0-50 lbs.), Push/ Pull (0-50 lbs.), Stoop, Kneel, Squat, Climbing, Balance, Bending

Work Position: Sitting, Walking, Standing

Additional Physical Requirements/ Hazards

Physical Requirements: Manual dexterity (eye/hand coordination), Reach above shoulder, Repetitive arm/hand movements, Finger Dexterity

Hazards: N/A

Mental/Sensory – Emotional

Mental/Sensory: Reasoning, Problem Solving, Hearing, Speak Clearly, Reading, Logical Thinking

Emotional: S teady Pace, Able to Handle Multiple Priorities, Noisy Environment, Able to Adapt to Frequent Change

Compensation Range
$17.25 - $26.39
Actual salary offers will be based on several key factors to include relevant work experience, credentials, and qualifications.

EEO Employer/Disabled/Protected Veteran