The Preschool Cook/Assistant Kitchen Manager is responsible to assist and lead in absence of the EHS/HS Chef/Kitchen Manager in preparation, delivery, and service of meals following standards of nutrition, health, and sanitation. Responsible for providing United Stated Department of Agriculture Child and Adult Care Food Program (USDA/CACFP) approved meal services for enrolled children, receiving and storing of food and supplies and sanitation related to these activities. Manage relationships with food service vendors, exercises good judgement in preparation and service of meals Collaborate with Nutrition Supervisor to plan nutritious meals and snacks including special dietary needs for Head Start and Early Head Start center based programs. Perform administrative tasks in support of the foodservice operation including ordering and inventory.

• Responsible for all meal preparation and production, purchasing, and ordering of products for meals to ensure adherence to USDA/CACFP regulations.
• Assist in the hire, supervision and evaluation of all food handling staff, kitchen staff and substitutes and assign work schedules ensuring coverage as needed
• Assist with providing new hire and ongoing foodservice and sanitation training in partnership with EHS/HS Chef/Kitchen Manager
• Ensure safety, sanitation, and health standards are met by all foodservice staff as well as maintenance of food handler certifications in partnership with EHS/HS Chef/Kitchen Manager.
• Ensure food handling staff follow food safety and storage guidelines at all times and monitor safety logs and checklists as required.
• Monitor hygiene practices for all food handling staff (handwashing, wearing personal protective equipment, and completing appropriate health screenings as required).
• Plan and supervise routine cleaning and maintenance schedules for the kitchen and kitchen equipment.
• Assign and supervise timely delivery of meals to multiple centers while maintaining strict meal schedules.
• Conduct regular meal service observations in kitchens and classrooms for compliance with Performance Standards, assess staff training needs and streamline processes to maintain prompt meal service.
• Collaborate with Nutrition Supervisor and Health Manager to develop CACFP compliant meals and portions including accommodations for special diets.

Educational Qualifications: Associate's degree in nutrition, culinary arts, food service management, business or related field (Bachelor’s degree preferred), or equivalent educational experience in specific majors/areas of concentration in food service management or nutrition.

Experience Qualifications:

Three (3) years of experience in foodservice operations, including staff supervision. ServSafe Certified or able to complete ServSafe certification within 3 months of hire.