Academic Affairs, Accreditation Standards, Budget Management, Child Development, Childcare, Cook Dishes, Dietetics, Documentation, Employee Orientation, Food Preparation, Food Services, High School Diploma, Licensing, Licensing Compliance, Lift/Move 50 Pounds, Maintain Compliance, Manual Dexterity, Menu Management, Newsletter, Nutrition, People Management, Purchasing/Procurement, Regulations, Training/Teaching
Job Type: Full-Time Academic Affairs
Job Number: 26-00267
Organization: Child Dev Laboratory Center (CDLC) (509615)
Opening Date: 05/27/2026
Salary:42,500.00
Position Summary
The Lead, Child and Development Center Cook is responsible for the management of the kitchen, ensuring compliance with licensing and accreditation standards, and implementing the federal food program to provide nutritious meals for children.
Primary Duties Performed
• Understand and implement all aspects of the federal food program (Child and Adult Care Food
Program), including menu planning, ordering, inventory, and documentation
• Plan monthly menus, order food, prepare meals, serve meals to classrooms, and clean and sanitize
dishes and the kitchen according to licensing regulations and accreditation standards
• Manage and maintain a commercial kitchen, including organization, inventory, documentation,
cleanliness, and sanitation
• Identify allergens and provide safe substitutions, communicate with families, teachers, and
administration, and maintain documentation and safety measures related to allergens
• Supervise the assistant cook and part-time kitchen staff, providing guidance and training
• Provide nutrition information to teachers, families, and children through newsletters, bulletin
boards, events, and classroom experiences
• Work with a Manager on budget and purchasing for the kitchen, including ordering food,
equipment, and materials
• Additional duties as assigned
Qualifications/Experience
- Associate's Degree in Dietetics, Nutrition, Food Service Management or Culinary School Certificate and 3+ years experience in food service OR High School Diploma or equivalent with 5+ commercial kitchen experience.
- Current Serv-Safe Credential (or willingness to complete within 30 days from date of hire)
- Experience working with the CACFP is preferred.
Working Conditions
• Work is performed in the Child Development Laboratory Center and in the kitchen
• Constantly exposed to hot, humid environment
• Regularly exposed to various fumes and odors from cooking and cleaning agents
Physical Requirements:
• Constantly required to stand for long periods of time
• Constantly required to lift and carry items weighing up to 50 pounds
• Constantly required to reach, bend, and stoop to access ingredients, equipment, and storage areas
• Constantly required to use hand-eye coordination and manual dexterity for chopping, slicing, and
other food preparation tasks
St. Louis Community College offers comprehensive medical, dental, and vision coverage starting your first day. Enjoy a generous paid time off program, which includes 11 paid holidays, 4 days between Christmas and New Years, 4 personal days, and accrued medical and vacation leave. Participation in the Non-Certificated Employee Retirement Plan (NCERP) is required. The current employee contribution is 4% of pre-tax income, with the College matching at 4%. Benefit from tuition waivers, tuition reimbursement, and professional development opportunities that support your continued growth and well-being.
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