Preschool Food Program Chef/Coordinator

Vermont Hills Family Life Center•Portland, OR

just now•$23 - $26•Onsite

About The Position

Vermont Hills Family Life Center is seeking a skilled and self-motivated chef to run its scratch kitchen for a mission-driven early childhood center. This role offers a stable schedule with no late nights, weekend doubles, or unpredictable covers, allowing for a better work-life balance. The chef will be responsible for preparing nutritious, kid-friendly meals for enrolled children and applicable staff in a consistent, predictable environment.

Requirements

Minimum of 2–3 years of professional culinary experience, with at least 1 year in a head chef or kitchen management role.
High School Diploma or GED required.
Current Oregon Food Handler’s Card.
Adult and Pediatric CPR / First Aid / AED certification (cannot be an online only course – must have at least the skills portion in-person).
Completion of the Recognizing and Reporting Child Abuse and Neglect childcare training course.
Strong understanding of portion control, kitchen math, food ordering systems, and nutrition requirements for young children.
Must be enrolled in and maintain good standing with the Child Care Licensing Division’s (CCLD) Central Background Registry (CBR), including criminal history clearance and child abuse/neglect records check, prior to working with or around children.
Ability to stand for long periods and safely lift up to 50 pounds.
Frequent reaching, bending, stooping, and kneeling required.
Exposure to heat from cooking equipment is expected.
Proper footwear, hair restraints, and personal protective equipment are required at all times.

Nice To Haves

Experience in a school, early childhood, institutional, or similar setting is strongly preferred.
A certificate or degree in culinary arts, food service management, or a related field is preferred.
ServSafe Manager certification preferred.
Proficiency with basic food tracking or inventory tools preferred.
Bilingual or multilingual ability is an asset.
Experience with federal child nutrition program documentation is a plus.

Responsibilities

Design, implement, and rotate nutritious, kid-friendly seasonal menus that meet required nutrition standards for each age group.
Independently prepare high-quality, balanced breakfast, lunch, and afternoon snacks daily for all enrolled children and applicable staff.
Track and safely accommodate food allergies and dietary restrictions across all classrooms; communicate any concerns or questions to the Center Director.
Plan menus that offer variety and appeal to young children across a range of food preferences and needs.
Manage the kitchen budget, sourcing cost-effective ingredients from approved commercial suppliers while maintaining high nutritional standards.
Handle all food ordering, vendor relationships, and inventory rotation using first-in, first-out principles to minimize waste.
Maintain a clean, organized pantry, refrigerator, and freezer.
Track shrink, total expenditures and report budget variances to the Center Director.
Maintain accurate daily production records, meal counts, temperature logs, and other required food service documentation.
Follow all food safety protocols including proper handwashing, temperature control, sanitation of food-contact surfaces, and personal hygiene standards.
Maintain an exceptionally clean kitchen, completing daily dishwashing, sanitization, and deep-cleaning tasks independently.
Support licensing inspections and program audits; keep all records organized and readily accessible.
Report any food safety incidents or concerns to the Center Director promptly.