Kitchen Manager & Chef- Preschool
Clayton Early Learning, Denver, CO, United States
About The Role
The Kitchen Manager is responsible for preparing and serving nutritious meals and snacks that support the health and development of young children. This role oversees daily kitchen operations, including food safety compliance, menu execution, inventory management, and accommodation of allergies and special dietary needs. The Kitchen Manager also supervises and supports kitchen staff, ensuring a clean, organized, and efficient kitchen while collaborating with center leadership to support a positive early learning environment. The Kitchen Manager reports and works closely with the Health & Nutrition Manager to ensure alignment with nutrition standards, regulatory compliance, and program-wide health initiatives.
What This Role Involves
Knowledge of CACFP meal patterns and portion requirements to ensure compliance for young children
Oversee all kitchen operations, ensuring meals are planned, prepared, and served in compliance with CACFP requirements and food safety guidelines
Prepare and serve breakfast, lunch, and snacks for infants, toddlers and preschoolers (0-5 years), including purees and modified textures, according to established daily schedules
Accommodate food allergies, special diets, and cultural preferences
Maintain required food production records
Develop menus in alignment with CACFP guidelines, ensuring all meals meet nutritional requirements, portions are accurately calculated, and food waste is minimized.
Support nutrition education efforts as appropriate (e.g., introducing new foods, promoting healthy eating habits)
Supervise kitchen staff to ensure food is prepared and cooked properly, providing guidance as needed and maintaining compliance with health and safety standards.
Monitor and manage inventory, order food and supplies, and conduct inventory controls and audits.
Establish and maintain positive working relationships with external food vendors and suppliers to ensure quality, reliability, and cost‑effectiveness.
Ensure cleanliness of the kitchen and associated equipment and oversee regular sanitization; clean utensils, equipment, storage, food preparation and serving areas to maintain safe and sanitary conditions
Review CACFP classroom meal records in COPA to ensure accuracy and alignment with classroom hard copies
Support monthly CACFP claim process
Check equipment functionality and arrange for repairs or maintenance
Support program initiatives by managing and utilizing onsite gardens and promoting fresh, whole, and organic foods in daily meal preparation
Functional Leadership
Builds and maintains positive relationships with internal and external stakeholders at all levels including employees, students, and visitors
Supports the function with all supervisory responsibilities including hiring, professional development, training, performance management and terminations for employees within function
Oversees and develops the team to build their expertise; provides support and guidance on their activities and workflow
Assists with the development of new systems based on knowledge of trends, best practices and changes within the industry and discipline
What We Are Looking For
Education:
Associate degree in Culinary or related field
Certifications or Licenses:
ServSafe or other food safety certification and culinary certification preferred
Experience:
5+ years of kitchen management and cooking experience
Skills:
Knowledge of cooking, kitchen operations, and health, sanitation, and safety standards; strong leadership skills with the ability to build relationships, lead a team, and mentor staff; ability to prioritize multiple tasks, delegate effectively, and provide guidance as a subject matter expert; skill in identifying and resolving conflicts while remaining calm under pressure; strong verbal and written communication skills; ability to perform and apply basic mathematical calculations; up‑to‑date knowledge of relevant functions and regulatory requirements; proficiency in Microsoft Office Suite with the ability to learn new systems quickly
Other Special Requirements:
Experience with the Child and Adult Care Food Program (CACFP) or Institutional Foodservice Programs and Settings; current PPD‑TB and physical examination; successfully pass a background check and any other regulatory screening requirements.
What We Offer
16+ paid company holidays
Spring Break and Winter Break – up to 10 paid days off
Accrued vacation time (starting at 10 days/year, up to 30 with tenure)
Paid sick time
Medical, vision, and dental insurance coverage
Life and AD&D insurance
Mental health support through our medical plan and EAP
Long‑term disability coverage
401(k) with 5% employer match after 1 year
FSA plans
College 529 investment options
Identity theft protection and more
Compensation
$60,000-$64,000 per year
Clayton Early Learning is an equal opportunity employer that values workplace diversity. We strive to create an inclusive work place that embraces diverse backgrounds, life experiences, and perspectives. We prohibit discrimination of employees or applicants on the basis of race, creed, color, age, sex, national origin, sexual identity, sexual orientation, religious affiliation, disability, or any other classification considered discriminatory under applicable law.
#J-18808-Ljbffr
The Kitchen Manager is responsible for preparing and serving nutritious meals and snacks that support the health and development of young children. This role oversees daily kitchen operations, including food safety compliance, menu execution, inventory management, and accommodation of allergies and special dietary needs. The Kitchen Manager also supervises and supports kitchen staff, ensuring a clean, organized, and efficient kitchen while collaborating with center leadership to support a positive early learning environment. The Kitchen Manager reports and works closely with the Health & Nutrition Manager to ensure alignment with nutrition standards, regulatory compliance, and program-wide health initiatives.
What This Role Involves
Knowledge of CACFP meal patterns and portion requirements to ensure compliance for young children
Oversee all kitchen operations, ensuring meals are planned, prepared, and served in compliance with CACFP requirements and food safety guidelines
Prepare and serve breakfast, lunch, and snacks for infants, toddlers and preschoolers (0-5 years), including purees and modified textures, according to established daily schedules
Accommodate food allergies, special diets, and cultural preferences
Maintain required food production records
Develop menus in alignment with CACFP guidelines, ensuring all meals meet nutritional requirements, portions are accurately calculated, and food waste is minimized.
Support nutrition education efforts as appropriate (e.g., introducing new foods, promoting healthy eating habits)
Supervise kitchen staff to ensure food is prepared and cooked properly, providing guidance as needed and maintaining compliance with health and safety standards.
Monitor and manage inventory, order food and supplies, and conduct inventory controls and audits.
Establish and maintain positive working relationships with external food vendors and suppliers to ensure quality, reliability, and cost‑effectiveness.
Ensure cleanliness of the kitchen and associated equipment and oversee regular sanitization; clean utensils, equipment, storage, food preparation and serving areas to maintain safe and sanitary conditions
Review CACFP classroom meal records in COPA to ensure accuracy and alignment with classroom hard copies
Support monthly CACFP claim process
Check equipment functionality and arrange for repairs or maintenance
Support program initiatives by managing and utilizing onsite gardens and promoting fresh, whole, and organic foods in daily meal preparation
Functional Leadership
Builds and maintains positive relationships with internal and external stakeholders at all levels including employees, students, and visitors
Supports the function with all supervisory responsibilities including hiring, professional development, training, performance management and terminations for employees within function
Oversees and develops the team to build their expertise; provides support and guidance on their activities and workflow
Assists with the development of new systems based on knowledge of trends, best practices and changes within the industry and discipline
What We Are Looking For
Education:
Associate degree in Culinary or related field
Certifications or Licenses:
ServSafe or other food safety certification and culinary certification preferred
Experience:
5+ years of kitchen management and cooking experience
Skills:
Knowledge of cooking, kitchen operations, and health, sanitation, and safety standards; strong leadership skills with the ability to build relationships, lead a team, and mentor staff; ability to prioritize multiple tasks, delegate effectively, and provide guidance as a subject matter expert; skill in identifying and resolving conflicts while remaining calm under pressure; strong verbal and written communication skills; ability to perform and apply basic mathematical calculations; up‑to‑date knowledge of relevant functions and regulatory requirements; proficiency in Microsoft Office Suite with the ability to learn new systems quickly
Other Special Requirements:
Experience with the Child and Adult Care Food Program (CACFP) or Institutional Foodservice Programs and Settings; current PPD‑TB and physical examination; successfully pass a background check and any other regulatory screening requirements.
What We Offer
16+ paid company holidays
Spring Break and Winter Break – up to 10 paid days off
Accrued vacation time (starting at 10 days/year, up to 30 with tenure)
Paid sick time
Medical, vision, and dental insurance coverage
Life and AD&D insurance
Mental health support through our medical plan and EAP
Long‑term disability coverage
401(k) with 5% employer match after 1 year
FSA plans
College 529 investment options
Identity theft protection and more
Compensation
$60,000-$64,000 per year
Clayton Early Learning is an equal opportunity employer that values workplace diversity. We strive to create an inclusive work place that embraces diverse backgrounds, life experiences, and perspectives. We prohibit discrimination of employees or applicants on the basis of race, creed, color, age, sex, national origin, sexual identity, sexual orientation, religious affiliation, disability, or any other classification considered discriminatory under applicable law.
#J-18808-Ljbffr