Chef 2, Early Head Start Program - Pediatrics

Under the direction of the Health Manager, the Chef 2 is
responsible for ensuring that daily meals and snacks are prepared and provided
for infants and toddlers. This role works closely with a registered
nutritionist to support menu development and to identify food modifications for
children with allergies. The Chef 2 prepares complex menu items and recipes in
accordance with culinary, production, and quality standards. They are expected
to accurately and appropriately use all production equipment, and to train and
monitor others in its safe operation. The position ensures that high-quality
food and gracious customer service are consistently provided to children and
families. All food handling and sanitation guidelines must be strictly
followed. The Chef 2 is responsible for maintaining accurate documentation,
including temperature logs and production records. They also collaborate with
the program team to place food orders and ensure appropriate meal counts.
Additional responsibilities include other duties related to the nutrition
implementation of the early education program.

This is a full-time contract position that may convert to
career.

Salary Range: $23.90 - $44.59 Hourly

All Required:

• Ability to read, understand, and speak English sufficient
  to determine and carry out job duties.
• Knowledge of the rules and procedures of sanitation and
  safety as they apply to production, storage and service within a food
  establishment.
• Detailed culinary knowledge of food inventory, recipes,
  menus and production methods, including a strong understanding of culinary
  terminology.
• Skill in interacting effectively with families and team
  members and managers in a high-volume public contact setting using positive
  body language, direct eye contact, active listening, problem solving
  techniques.
• Ability to interact in a team-based environment.
• Ability to perform effectively under conditions of
  fluctuating workload.
• Skill in adding and subtracting whole numbers, decimals and
  fractions sufficient to properly adhere to production and customer flow
  parameters.
• Ability to stand, climb, stoop, push and crouch for
  extended periods of time as required to complete job duties.
• Ability to occasionally lift items weighing up to fifty
  pounds such as bags of supplies, filled stock pots, cases of food products.
• Ability to stand continuously throughout an eight-hour
  shift on uncarpeted surfaces.
• Ability to measure dry and liquid food stuffs in units of
  measurement such as cup, pint, quart, pound, and ounce to properly adhere to
  recipe and production requirements.
• Skill in operating equipment such as mixers, food
  processors, food cutters, meat slicers, blenders, impingers, gas range, flat
  top grill, char broiler, hot wells, deep fat fryers, radio communication
  devices.
• Time management and organizational skills to review daily
  production needs and plan daily work schedule.
• Ability to exercise good judgment and provide quality
  customer service.
• Previous experience developing, testing and perfecting
  recipe and menu items.