Head Start Chef

Jefferson County, Colorado; Arvada (CO); On-site; USD 32,000 - 33,000; Full time

Benefits offered by this job

Healthcare benefits

PTO & holidays

Retirement matching

Wellness programs

Tuition reimbursement

Job summary

Jefferson County, Colorado is seeking a Head Start Chef to lead from-scratch kitchen operations at the Arvada site. You will coordinate daily food preparation, review menus for nutritional standards, and train Kitchen Aides to ensure safe, delicious meals for Head Start children across five locations.

Must have strong CACFP knowledge and food safety practices. Typical hours are 7:00 am to 3:30 pm, Monday through Friday, on-site with full-time commitment.

Qualifications

• High School Diploma or GED required.
• 1 year of related work experience required.
• Valid driver’s license by hire date required.
• Equivalent combination of education and experience accepted.

Responsibilities

• Oversee daily scratch-kitchen operations in compliance with CACFP and Health Department guidelines.
• Coordinate food preparation, inventory rotation, and production planning for nutrition standards.
• Ensure timely meal service for breakfast, lunch, snack, and classroom deliveries.
• Maintain CACFP records, temperature logs, and sanitation checks.
• Develop daily production schedules and optimize use of kitchen space and equipment.
• Train and direct Kitchen Aides, ensure cross-training and team efficiency.
• Collaborate with Kitchen Manager to implement improvements and nutrition initiatives.

Skills

Bilingual (English/Spanish)

Education

High School Diploma or GED

Job description

Job Posting Closes at 11:59PM on:

11/11/26

Division:

Head Start Division

Management Level:

Individual Contributor

Scheduled Weekly Hours:

40

Benefit Eligibility:

This position is eligible for Standard Benefits which includes dental, medical, and vision insurance, paid time off and holidays, retirement matching, wellness programs, and tuition reimbursement.

Description:

JOB DESCRIPTION SUMMARY:

The Head Start Chef is responsible for facilitating the from-scratch preparation of whole, fresh, and nourishing foods that are both delicious and developmentally appropriate for children. This role coordinates daily food preparation in the Arvada site kitchen, including collaborating with program supervisors and leadership to review menu plans and ensure nutritional standards are met. Assists in developing daily project lists to define the responsibilities and procedures for Kitchen Aides. This includes training and coordinating Kitchen Aides to ensure the efficient and proper delivery of food for all Head Start children across five locations. Ensures proper meal service records are kept, such as allergen lists, inventory, and food temperature records. Manages the daily kitchen checklists ensuring all food safety standards are monitored and adhered to by all kitchen staff.

SCHEDULE:

This is a full-time position,with full-timeworkover the summer. Generally, there are no weekends and occasional evenings; hours are typically 7:00 am to 3:30 pm, Monday-Friday.

Please note that work is required to be completed on‑site.

COMPENSATION:

Hiring Range: $23.00 – $24.00 USD Hourly

Compensation will be determined based on education, experience, and skills.

BENEFITS:

Jefferson County offers a generous benefits package that supports your personal and professional life. Benefits include medical, dental, and vision insurance; paid time off and holidays, includinga starting bank of 40 hours of PTO for new hires; retirement matching; wellness programs; tuition reimbursement and more. For more information, clickherefor our Total Rewards summary.

ESSENTIAL DUTIES:

• Responsible for daily scratch‑kitchen operations in compliance with Child and Adult Care Food Program (CACFP) and Jefferson County Health Department food safety guidelines.
• Oversees and contributes to food preparation, cookery, recipe execution, inventory rotation (FIFO), task delegation, and production planning to ensure nutrition standards and required substitutions are prepared, including all special diets.
• Coordinates and executes timely meal service for breakfast, lunch, snack, classroom deliveries, and offsite deliveries.
• Organizes team production tasks, ensures accurate measurements per CACFP requirements, monitors food temperatures, and maintains required temperature and sanitation logs.
• Develops daily production schedules to maximize time, equipment, and kitchen space.
• Communicates clear expectations to Kitchen Aides, provides task direction, and supports cross‑training to strengthen team performance and efficiency.
• Collaborates with the Kitchen Manager and supervisors to review kitchen systems, implement operational improvements, and support nutrition‑related program initiatives, including family and classroom engagement opportunities.
• Supports Kitchen Manager for receiving, storage, and inventory control to maintain product quality and minimize waste. Ensure proper handling, labeling, stock rotation, and quality assessment of all food items. Communicates proactively when inventory needs adjustments.
• Reinforces safe and sanitary food handling practices and proper equipment use. Monitors equipment condition and coordinates maintenance or repair needs with the Kitchen Manager.
• Assists in the oversight of all kitchen staff, ensuring food handling protocols are met and equipment is well maintained.
• Other duties and responsibilities as assigned.

QUALIFICATIONS:

Research shows that women and otherunderrepresentedand historically marginalized groups tend to apply only when they check every box in the posting.If you are reading this and hesitating to click“apply” for that reason, we encourage you to go for it!A true passion and excitement for making an impact is just as important as workexperience.

Minimum Qualifications:

• Education: High School Diploma or GED.
• Experience: 1 year of work‑related experience.
• Must have a valid driver's license by hire date.
• Please note that an equivalent combination of education and experience is acceptable.

Preferred Knowledge, Skills and Abilities:

• School food or industrial food service experience.
• Certifications/Licenses: Food Handler’s Certification and Annual certification in Child and Adult Care Food Programs.
• Culinary training.
• Bilingual (English and Spanish) preferred

ADDITIONAL JOB INFORMATION:

• Must have training on: universal precautions, the Child and Adult Care Food Program, and food safety certification within the first 30 days of hire.
• Must obtain physical examination and tuberculosis test at hire.
• Must be able to carry/lift loads greater than 35 pounds and transport up to 50 pounds on occasion. 100% of time spent standing and walking.
• The physical requirements with or without reasonable accommodations for this position include: Standing/walking for entire shift, frequently carrying/lifting loads greater than 35 pounds, and occasionally transporting up to 50 pounds.
• Offer of employment contingent upon successful completion of criminal history, motor vehicle report, education verification, and/or references.
• A valid Colorado driver’s license is required for positions that drive on County Business in either a county or personal vehicle within 30‑days of hire or beginning to serve as an intern or volunteer for every position.

Accommodations Statement:

We encourage people with disabilities to apply and are committed to providing reasonable accommodations throughout our hiring process. For assistance with applications, interviews, or other hiring‑related accommodations, contact [e-mail]. This contact is for accommodation requests only and cannot provide application status updates.

Education:

Experience:

Work Experience: Minimum one year

Certifications:

Languages:

Category:

Health & Human Services