Child Care Cook - Northside

VCU Health; Richmond (VA); On-site; USD 24,000 - 36,000; Full time

Job summary

VCU Health operates a childcare center and seeks a Child Care Cook to provide safe, nutritious meals and support healthy eating for children and staff. You will collaborate with families and center staff to develop and evaluate menus, menus, and mealtime activities, while ensuring compliance with health and safety standards.

The role requires a ServSafe Food Manager Certification, a high school diploma or equivalent, and at least two years of professional cooking experience.

Qualifications

• Education: High School diploma or equivalent; professional culinary training preferred.
• ServSafe Food Manager Certification is required.
• Two years of professional cooking experience.

Responsibilities

• Plan seasonal menus that are nutritious and appropriate for the center's age groups.
• Prepare breakfast, lunch, and snacks on schedule and serve meals safely.
• Comply with regulations and promote Family Style Dining Service.
• Maintain kitchen sanitation and food safety standards.
• Accommodate allergies and substitutions; document changes.
• Create shopping lists, manage inventory, and reduce waste within budget.
• Maintain records for menus and temperature logs.
• Collaborate with children, families, and staff to gather feedback and adjust menus.
• Perform additional duties and participate in special projects as needed.

Skills

Food safety knowledge

Menu planning

Teamwork

Communication with families

Education

High School

Diploma or equivalent

Professional culinary training

Job description

The Child Care Cook provides safe, nutritious, age-appropriate meals and snacks for children enrolled in the childcare center. This position manages kitchen operations to meet ServSafe, health department, and program standards, and supports healthy eating habits and food-related education for children and staff. This position also works collaboratively with children, families, and center staff to solicit, evaluate, and incorporate feedback on menus, meal service, and food-related activities.

Essential Job Statements

• 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

Compensation Range

$17.25 - $26.39

Actual salary offers will be based on several key factors to include relevant work experience, credentials, and qualifications.

EEO Employer/Disabled/Protected Veteran