Head Cook - CACFP Kitchen Lead for Child Programs

Marillac St. Vincent; Chicago (IL); On-site; USD 42,000 - 66,000; Full time

Job summary

Marillac St. Vincent Family Services in Chicago seeks a Head Cook to plan, prepare, and serve nutritious meals and snacks in compliance with CACFP guidelines and program standards.

The role supervises kitchen staff, manages daily operations, ensures food safety, and maintains records for CACFP reporting. Requires 3+ years in institutional cooking and relevant certifications; strong leadership and organizational skills are essential.

Qualifications

• Requires a high school diploma or equivalent. Some college credits or associate degree preferred.
• Current license/certificate (SerSave; Food Handler Certification; Food Service Sanitation; CACFP trainings).
• Minimum of three years specialized cooking experience in institutional food service/daycare/nursing home.

Responsibilities

• Manage and supervise kitchen staff, interns, and volunteers.
• Oversee cooking, garnishing, and monitor preparation steps.
• Lead and mentor kitchen staff, promoting a collaborative environment.
• Develop menus meeting nutritional requirements and dietary needs.
• Prepare daily meals and snacks according to the menu, with substitutions for special diets.
• Maintain portion control and minimize food waste.
• Oversee inventory, ordering, storage, and FIFO stock rotation.
• Record meals served, inventory, and CACFP expenses for reporting.
• Ensure food safety and sanitation per local/state/federal rules.

Skills

Culinary skills

Team supervision

Food safety

Interpersonal skills

English proficiency

Education

High school diploma or equivalent

Some college credits/associate degree preferred

Tools

Microsoft Office Suite

Job description

Marillac St. Vincent Family Services in Chicago seeks a Head Cook to plan, prepare, and serve nutritious meals and snacks in compliance with CACFP guidelines and program standards.

The role supervises kitchen staff, manages daily operations, ensures food safety, and maintains records for CACFP reporting. Requires 3+ years in institutional cooking and relevant certifications; strong leadership and organizational skills are essential.