Essential Job Statements
Plan Menus: Create seasonal menus that are nutritious, balanced, and appropriate for the centers 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: Periods 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: Steady Pace, Able to Handle Multiple Priorities, Noisy Environment, Able to Adapt to Frequent Change
EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.