Daycare Kitchen Lead: Nutritious Menus & Safety

The Goddard School; Overland Park (KS); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Competitive salary

Dental insurance

Free uniforms

Health insurance

Paid time off

Vision insurance

Job summary

The Goddard School is seeking a School Cook to manage daily culinary operations and prepare nutritious, kid-friendly meals while upholding strict kitchen safety standards. The role requires strong organizational skills to handle inventory and regulatory compliance.

The ideal candidate will have experience in high-volume preparation, certification, and the ability to manage the kitchen within licensing requirements, while maintaining quality and minimizing waste.

Qualifications

• Experience in high-volume food preparation, preferably in childcare or school settings.
• Strong knowledge of nutrition guidelines and licensing requirements.
• Ability to lift up to 40 lbs and stand for extended periods.

Responsibilities

• Develop and execute weekly menus that meet nutritional guidelines and licensing requirements.
• Prepare breakfast, lunch, and snacks using established recipes; ensure age-appropriate portions.
• Maintain Health Department Ready kitchen; follow sanitation and food-handling protocols.
• Keep precise temperature logs for food and refrigeration.
• Coordinate grocery orders and pickups from local vendors; maintain cold chain for perishables.
• Manage inventory and budget, ordering items within set limits.
• Document food temperatures, inventory usage, and expense reports.

Skills

High-volume prep

Culinary expertise

Menu planning

Inventory management

Sanitation & safety

Education

ServSafe Certification

Job description

The Goddard School is seeking a School Cook to manage daily culinary operations and prepare nutritious, kid-friendly meals while upholding strict kitchen safety standards. The role requires strong organizational skills to handle inventory and regulatory compliance.

The ideal candidate will have experience in high-volume preparation, certification, and the ability to manage the kitchen within licensing requirements, while maintaining quality and minimizing waste.