Preschool Cook & Program Support

YMCA of Catawba Valley•Hickory, NC

10d•$17 - $19•Onsite

About The Position

The Preschool Cook / Program Support staff is responsible for the preparation, service, and documentation of meals and snacks in accordance with CACFP guidelines and YMCA standards. This position also provides operational support to classrooms, including coverage for breaks and staffing needs, while ensuring compliance with health, safety, and sanitation requirements. This job announcement is not intended to be inclusive of all functions, responsibilities and qualifications associated with the position, however, representative of the essential job functions and typical criteria considered necessary to successfully perform the position.

Requirements

Must be at least 18 years of age.
High School Diploma or equivalent required.
Previous experience with food preparation, kitchen operations, or food service preferred.
Experience working in a child care, school, or similar setting preferred.
CPR/First Aid certification required or willingness to obtain within required timeframe.
Completion of food safety training (ServSafe or equivalent) required or willingness to obtain within required timeframe.
Knowledge of safe food handling, sanitation, food storage, and kitchen safety practices.
Knowledge of CACFP meal patterns, portion requirements, and documentation standards.
Understanding of menu planning that meets CACFP guidelines and supports children’s nutritional needs across age groups (infant through preschool).
Knowledge of food allergies, dietary restrictions, and safe food substitution practices.
Understanding of infant feeding guidelines, including bottle preparation, food introduction, and individualized feeding plans.
Basic understanding of child care routines, transitions, and supervision expectations.
Knowledge of NC DCDEE health, sanitation, and licensing requirements related to food service.
Strong organization and time management skills to plan, prepare, and serve meals according to program schedules.
Ability to develop menus that meet CACFP requirements and align with program needs.
Ability to manage food inventory, track usage, and prepare accurate food orders for program leadership.
Attention to detail when following meal patterns, portion sizes, allergy restrictions, and documentation requirements.
Strong communication skills with leadership and classroom staff regarding menus, substitutions, allergies, and meal service.
Ability to adapt to changing needs, including enrollment changes, staffing needs, and schedule adjustments.
Ability to remain calm and organized in a fast-paced environment.
Ability to plan and implement weekly/monthly menus that meet CACFP guidelines and program standards.
Ability to maintain accurate meal counts, records, and CACFP documentation in compliance with regulations.
Ability to manage kitchen inventory, including food, supplies, and infant classroom food needs, and communicate ordering needs to the Director or Assistant Director.
Ability to monitor and ensure compliance with allergy restrictions and individualized feeding plans, including infant feeding requirements.
Ability to ensure all children receive appropriate meals, substitutions, and portions based on age, dietary needs, and program requirements.
Ability to maintain a clean, sanitary, and organized kitchen and food service environment at all times.
Ability to coordinate meal service with classroom schedules and support smooth transitions.
Ability to provide classroom coverage as needed and maintain active supervision when assigned and qualified to be in ratio.
Ability to communicate concerns related to food safety, allergies, inventory, or program needs to leadership.
Ability to follow YMCA policies, NC DCDEE requirements, CACFP guidelines, and health and safety standards.
Dependable, punctual, and highly organized.
Detail-oriented with a strong focus on safety, accuracy, and compliance.
Positive attitude and willingness to support overall program operations.
Professional and responsive when working with children, staff, and families.
Demonstrates initiative and accountability in managing kitchen and food program responsibilities.
Commitment to YMCA values and providing a safe, nurturing environment for children.

Responsibilities

Plan and prepare daily meals and snacks in accordance with CACFP meal patterns, portion requirements, and nutritional guidelines for all age groups served, including infants, toddlers, and preschool children.
Develop and maintain weekly and monthly menus that meet CACFP requirements, align with program schedules, and support children’s nutritional needs.
Maintain accurate and complete CACFP documentation, including meal counts, production records, and supporting records required for compliance, monitoring, and audits.
Maintain readiness for CACFP reviews, monitoring visits, and audits, including organization and accuracy of all required documentation.
Ensure all food preparation, storage, and service areas meet health, sanitation, and safety standards, including proper food handling, temperature control, labeling, and storage procedures.
Maintain a clean, sanitary, and organized kitchen and food service environment at all times, including daily cleaning, sanitizing, and routine deep cleaning practices.
Manage and maintain food and supply inventory, including tracking usage, monitoring stock levels, and preparing accurate and timely food orders for review and placement by the Preschool Director or Assistant Director.
Oversee and maintain inventory and food supplies for infant classrooms, ensuring appropriate formula, baby food, and feeding supplies are available and meet individual child needs.
Monitor and ensure compliance with allergy restrictions, dietary needs, and individualized feeding plans, including safe food substitutions and communication with classroom staff.
Ensure that all children receive appropriate meals and snacks based on age, dietary needs, allergies, and program requirements.
Coordinate meal service with classroom staff to ensure timely, efficient, and organized meal distribution that supports classroom routines and transitions.
Communicate clearly and proactively with program leadership and classroom staff regarding menus, substitutions, allergies, inventory needs, and any food-related concerns.
Support accurate completion and organization of food program records and documentation for internal review, licensing visits, and CACFP monitoring.
Assist with classroom support, including breaks, transitions, and coverage, as needed to maintain safe program operations, and maintain active supervision when assigned and qualified to be in ratio.
Maintain awareness of children’s needs and support a safe and positive environment when present in classrooms or program areas.
Follow all YMCA policies, NC DCDEE licensing requirements, CACFP guidelines, and health and safety standards.
Report concerns related to food safety, sanitation, allergies, child health, or program operations to the Preschool Director or Assistant Director in a timely manner.
Model professionalism, teamwork, and YMCA values in all interactions with children, staff, and families.
Complete and maintain all required certifications, trainings, and professional development within established timeframes in accordance with YMCA, NC DCDEE, and regulatory requirements.
Perform other duties as assigned.