Lead Cook — Healthy Meals for Youth Programs

ServingSchools; Waterville (ME); On-site; USD 42,000 - 56,000; Full time

Job summary

The Alfond Youth & Community Center is seeking a Lead Cook to guide kitchen staff in preparing nutritious meals for AYCC childcare programs. You will ensure safe, sanitary operations and contribute to menu planning that aligns with USDA standards.

The role requires hands-on leadership, strong organizational skills, and the ability to work in a fast-paced team environment while maintaining food safety and records. A valid driver’s license is preferred and flexibility is necessary for varied hours.

Qualifications

• High school diploma or GED preferred.
• Knowledge of food safety practices required; ServSafe certification or ability to obtain certification.
• Experience in large-scale or school-focused food service is desirable.

Responsibilities

• Lead in preparing and serving healthy meals and snacks for AYCC childcare programs.
• Help plan and distribute monthly menus meeting USDA standards.
• Maintain sanitation, safety, and cleanliness per Maine Health Department rules.
• Maintain accurate records of servings, production, and temperatures.
• Address allergies and relevant health information for children as needed.
• Support reports and claims for Maine DHHS compliance.
• Prepare for special functions as directed and manage budget-friendly supplies.

Skills

Commercial cooking

Team leadership

Organizational skills

Multi-tasking

Computer reports

Deadlines

Critical thinking

Flexibility

Driver's license

Education

High school diploma or GED

ServSafe certification or willingness to obtain

Job description

The Alfond Youth & Community Center is seeking a Lead Cook to guide kitchen staff in preparing nutritious meals for AYCC childcare programs. You will ensure safe, sanitary operations and contribute to menu planning that aligns with USDA standards.

The role requires hands-on leadership, strong organizational skills, and the ability to work in a fast-paced team environment while maintaining food safety and records. A valid driver’s license is preferred and flexibility is necessary for varied hours.