Youth Nutrition Chef & Kitchen Mentor

San Diego Center for Children; San Diego (CA); On-site; USD 38,000 - 60,000; Full time

Job summary

San Diego Center for Children is seeking a Dietary Cook to support youth and staff in our Residential and Academy programs. You will help prepare meals, contribute to standardized menus, and create nutritious recipes that align with California education nutrition guidelines.

Responsibilities include kitchen safety, proper storage, training dietary interns, and assisting with on-campus catering. You will work under the Dietary Manager, maintain cost controls, and participate in required trainings

Qualifications

• High School Diploma or equivalent required.
• Must be 21 years of age or older.
• Valid California Driver’s License.
• County Food Handler’s Card or ability to obtain within 10 days of hire.
• Two years quantity food production experience.

Responsibilities

• Assist Dietary Manager with menu ideas and standardized recipes.
• Prepare meals and snacks for youth and staff with quality and cost control.
• Maintain a high standard of sanitation and safety.
• Follow food handling techniques to ensure safety and proper storage.
• Assist with food service production requirements and planning.
• Train and mentor Dietary interns; help with culinary demonstrations.
• Complete trainings per CA DOE and USDA requirements.
• Report unsafe acts or conditions to the supervisor.

Education

High School Diploma or equivalent

Tools

California Driver’s License

County Food Handler’s Card

Food Handler’s Card

Serv Safe Certification

Job description

San Diego Center for Children is seeking a Dietary Cook to support youth and staff in our Residential and Academy programs. You will help prepare meals, contribute to standardized menus, and create nutritious recipes that align with California education nutrition guidelines.

Responsibilities include kitchen safety, proper storage, training dietary interns, and assisting with on-campus catering. You will work under the Dietary Manager, maintain cost controls, and participate in required trainings