CACFP Cook / Kitchen Lead (ServSafe Food Manager Certified)

What You'll Do

Food Preparation & Service

• Operate and manage a full commercial kitchen in compliance with CACFP, VDH, and food safety regulations, ensuring meal preparation meets the highest standards.
• Prepare and serve meals and snacks on-site using approved ingredients, following CACFP meal patterns and portion requirements.
• Collaborate with teachers and administrators to accommodate food allergies, special diets, cultural considerations, and medical meal modifications, while maintaining accurate documentation.
• Prepare, store, label, and handle infant formula, breast milk, and infant foods in accordance with VDH, CACFP, and infant feeding safety requirements.
• Ensure all bottles and infant food items are properly labeled with the child’s name, date, and time.

Food Safety & Compliance

• Adhere to ServSafe protocols and all Virginia Department of Health food safety requirements, maintaining a safe and clean kitchen environment at all times.
• Accurately complete daily food production records, meal counts, temperature logs, and all required CACFP documentation, ensuring compliance with regulations.
• Use, maintain, and document calibrated food thermometers for cold holding, hot holding, cooking, and refrigeration, ensuring accurate temperature control.
• Safely receive, store, label, rotate, and inventory food and supplies, monitoring expiration dates and food quality.

Kitchen Operations & Sanitation

• Maintain a clean, organized, and sanitary kitchen environment at all times, adhering to daily, weekly, and monthly cleaning and sanitizing schedules.
• Dispose of food waste and trash in accordance with health and safety standards, ensuring a safe and healthy environment.

Collaboration & Professional Responsibilities

• Assist with menu planning in alignment with CACFP, allergy, cultural, and program requirements, ensuring meals meet the nutritional needs of children.
• Promote positive nutrition habits and healthy attitudes toward food through role modeling and age-appropriate interactions with children, while maintaining a professional demeanor.
• Communicate professionally with families, staff, vendors, and supervisors, maintaining a positive and respectful work environment.
• Participate in fire drills, emergency preparedness activities, and safety training as required, ensuring a safe and prepared workplace.
• Cooperate fully with CACFP monitoring visits, internal reviews, and VDH inspections, providing requested documentation and maintaining a clean and organized kitchen environment.

Requirements

• At least eighteen (18) years of age
• High school diploma or GED
• Demonstrated ability to operate a full, active commercial kitchen independently
• Minimum one (1) year experience preparing meals in a CACFP-participating program, child care center, school, or institutional food service setting
• Prior CACFP experience required, including meal pattern compliance and recordkeeping
• Completed and current CACFP training
• Current ServSafe Food Handler or ServSafe Food Manager Certification (valid certificate required at time of hire)
• Demonstrated knowledge of CACFP meal components, portion sizes, and food production requirements
• Minimum six (6) months of experience working in a commercial or institutional kitchen
• Ability to read, write, and communicate clearly in English
• Ability to safely lift and carry at least forty (40) pounds
• Ability to stand, walk, and move throughout an eight (8) hour shift
• Reliable attendance and punctuality
• Professional, respectful, and team-oriented demeanor

Nice to Have

Preferred Qualifications

• Bilingual or multilingual abilities
• Experience planning menus for food allergies, cultural needs, or medical dietary restrictions
• Familiarity with early childhood education or school-based environments
• Experience with electronic recordkeeping or digital meal documentation

Candidates with the following qualifications will be given preference:

• Bilingual or multilingual abilities
• Experience planning menus for food allergies, cultural needs, or medical dietary restrictions
• Familiarity with early childhood education or school-based environments
• Experience with electronic recordkeeping or digital meal documentation

Benefits

About Kids Academy of Learning & Excellence powered by CORE (KALE)