Preschool Food Program Chef/Coordinator

Description

Position Title: Chef / Food Program Coordinator

Reports To: Center Director

FLSA Status: Non-Exempt

Leave the late nights, weekend doubles, and unpredictable covers behind. Vermont Hills Family Life Center is looking for a skilled, self-motivated chef who wants to do meaningful, creative work on a schedule that gives you your life back.

This is a rare opportunity to run your own scratch kitchen for a mission-driven early childhood center that has been serving Portland families since 1979. You’ll cook for a consistent, predictable number of kids every day, with no dinner rush or nights, no weekends, and no major holidays.

At a Glance

• Pay: $23.00 – $26.00 per hour, depending on experience

• Schedule: Monday – Friday, approximately 7:00 AM – 3:30 PM. No evenings, no weekends, no major holidays.

• Hours: Full-time, 30 - 40 hours per week

• Location: On-site, Southwest Portland

Key Responsibilities

Culinary and Menu Design

• Design, implement, and rotate nutritious, kid-friendly seasonal menus that meet required nutrition standards for each age group.
• Independently prepare high-quality, balanced breakfast, lunch, and afternoon snacks daily for all enrolled children and applicable staff.
• Track and safely accommodate food allergies and dietary restrictions across all classrooms; communicate any concerns or questions to the Center Director.
• Plan menus that offer variety and appeal to young children across a range of food preferences and needs.

Ordering and Inventory Management

• Manage the kitchen budget, sourcing cost-effective ingredients from approved commercial suppliers while maintaining high nutritional standards.
• Handle all food ordering, vendor relationships, and inventory rotation using first-in, first-out principles to minimize waste.
• Maintain a clean, organized pantry, refrigerator, and freezer.
• Track shrink, total expenditures and report budget variances to the Center Director.

Compliance and Operations

• Maintain accurate daily production records, meal counts, temperature logs, and other required food service documentation.
• Follow all food safety protocols including proper handwashing, temperature control, sanitation of food-contact surfaces, and personal hygiene standards.
• Maintain an exceptionally clean kitchen, completing daily dishwashing, sanitization, and deep-cleaning tasks independently.
• Support licensing inspections and program audits; keep all records organized and readily accessible.
• Report any food safety incidents or concerns to the Center Director promptly.

Compensation and Benefits

• $23.00 – $26.00 per hour, depending on experience

• Monday – Friday schedule; no evenings, weekends, or major holidays

• Health, dental, and vision insurance

• Paid time off, sick leave, and bereavement leave

• Paid holidays

• Retirement plan

• Supportive, stable, mission-driven work environment

Requirements

Qualifications and Experience

• Experience: Minimum of 2–3 years of professional culinary experience, with at least 1 year in a head chef or kitchen management role. Experience in a school, early childhood, institutional, or similar setting is strongly preferred.
• Education: High School Diploma or GED required. A certificate or degree in culinary arts, food service management, or a related field is preferred.
• Certifications: The following certifications are required upon hire / before starting work:
• Current Oregon Food Handler’s Card; ServSafe Manager certification preferred.
• Adult and Pediatric CPR / First Aid / AED certification (cannot be an online only course – must have at least the skills portion in-person).
• Completion of the Recognizing and Reporting Child Abuse and Neglect childcare training course.
• Skills: Strong understanding of portion control, kitchen math, food ordering systems, and nutrition requirements for young children. Proficiency with basic food tracking or inventory tools preferred.
• Background Check: Must be enrolled in and maintain good standing with the Child Care Licensing Division’s (CCLD) Central Background Registry (CBR), including criminal history clearance and child abuse/neglect records check, prior to working with or around children.
• Other: Bilingual or multilingual ability is an asset. Experience with federal child nutrition program documentation is a plus.

Physical Requirements

• Ability to stand for long periods and safely lift up to 50 pounds.
• Frequent reaching, bending, stooping, and kneeling required.
• Exposure to heat from cooking equipment is expected.
• Proper footwear, hair restraints, and personal protective equipment are required at all times.