Preschool Kitchen Manager

ElevatEd; Bellevue (WA); On-site; USD 10,000 - 60,000; Full time

Job summary

An innovative childcare center is seeking a passionate Kitchen Manager to lead kitchen operations. This role focuses on creating nutritious meals while adhering to dietary restrictions and safety standards. You'll collaborate with a dedicated team to ensure a clean and organized kitchen, fostering a nurturing environment for young children. If you have experience in meal planning and a love for working with kids, this position offers an exciting opportunity to make a positive impact on their health and well-being. Join a supportive community and contribute to a meaningful mission!

Benefits

Health Benefits

Flexible Hours

Professional Development Opportunities

Qualifications

• 2-year culinary degree or equivalent required.
• 3+ years experience in a commercial kitchen preferred.

Responsibilities

• Oversee meal prep, food distribution, and sanitation in the kitchen.
• Create a healthy vegetarian and Kosher-inspired menu.

Skills

Meal Planning

Food Safety

Kitchen Management

Nutrition Knowledge

Communication Skills

Education

2-Year Culinary Degree

Food Handlers Permit

Tools

Kitchen Equipment

Job description

Solomike Early Childhood Center (SECC) at Temple B’nai Torah (TBT)

is committed to excellence and prioritizing the education and development of our children. When you join SECC and TBT, you become part of a team dedicated to giving young children the best start to a successful future. SECC is a Jewish, Reggio Emilia-inspired school serving up to 76 students ranging in age from 6 weeks to 6 years. We seek a creative, passionate, and excited kitchen manager for our TBT and SECC kitchens.

Purpose

We are looking for an inspired and creative Kitchen Manager with experience in a childcare kitchen setting who can lead others. The kitchen manager will collaborate with colleagues to maintain a safe, sanitary, and organized workspace (including kitchens and pantries).

Responsibilities

1. Maintain oversight of SECC and TBT’s kitchens, including meal prep, food distribution, and sanitation.
2. Create a healthy, evolving vegetarian and Kosher-inspired menu catering to dietary allergies and intolerances while adhering to budget.
3. Prioritize student health and safety, including allergies, food intolerances, and medical needs.
4. Understand and implement SECC’s philosophy, policies, and relevant guidelines (WAC, USDA, etc.).
5. Deliver nutritious breakfast, lunch, and snacks promptly with proper portions.
6. Maintain cleaning schedules and appliance upkeep, ensuring sanitation.
7. Ensure proper cleaning and storage of kitchen areas and items.
8. Train and supervise staff on kitchen equipment and safety procedures.
9. Manage grocery and supply orders based on menus, inventory, and budget.
10. Maintain safety standards to prevent accidents, handling hazards carefully.
11. Foster a respectful, kind, and community-oriented environment aligned with Jewish values.
12. Embrace continuous self-improvement and professional growth.
13. Communicate effectively with suppliers, staff, students, and families.
14. Oversee kitchen equipment maintenance and coordinate repairs.
15. Work independently and collaboratively, supporting staff and building relationships.
16. Delegate tasks and maintain accurate kitchen logs.
17. Participate in team meetings and staff development days.
18. Oversee food prep for TBT events.
19. Willing to step into classroom coverage if necessary.
20. Pass background checks and perform other duties as assigned.

Reporting Relationships

• The kitchen manager reports directly to the SECC Director.

Position Details

• Non-exempt, full-time position.
• 5-day work week, with flexible hours to accommodate events.
• Salary: $26-$29/hour, based on experience. Benefits available for full-time employees.

Qualifications

1. Education
   1. 2-year culinary degree or equivalent.
   2. Must meet state training and education requirements.
   3. Complete SafeGard STARS 30-hour training and hold an active Food Handlers Permit.
2. Experience
   1. At least 18 years old.
   2. Minimum 3 years in a commercial kitchen.
   3. Childcare kitchen lead experience preferred.
   4. Experience in meal planning, early childhood nutrition, and working with children.
3. Physical and Mental Demands
   1. Follow all health and safety guidelines.
   2. Basic math skills for food prep.
   3. Maintain alertness and energy levels.
   4. Physical endurance for standing, walking, lifting.
   5. Aptitude for operating kitchen equipment.