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: 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