Head Chef & Food Services Coordinator
Head Chef & Food Services Coordinator
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Job Description
Head Chef & Food Services Coordinator
Job Description
Reports to: Senior Director of Early Childhood Education
Direct Reports: Kitchen Assistant
FLSA Classification: Non-exempt
Date Approved: August 2025
Pay: $42k - $45k annually
- Free monthly childcare eligibility with the Early Learning Program
- Health Insurance (MedCost)
- Dental Insurance(Delta Dental)
- Life Insurance (Mutual of Omaha)
- Short-Term Disability (Mutual of Omaha)
- Paid Maternity/Paternity/Adoption Leave
- Retirement Plan
- Fitness & Aquatics Center: Free membership for employees; family members may be added for $20/month.
- Holidays: 11 paid holidays per year with flexibility for religious observances.
- Paid Time Off (PTO)
Summary
The Head Chef & Food Services Coordinator is responsible for leading all aspects of the YWCAs childcare kitchen including menu planning food purchasing preparation distribution and nutrition education. This role ensures meals meet the standards of the Child and Adult Care Food Program (CACFP) and NC child care guidelines supporting our commitment to preventing childhood obesity through nutrition. With a passion for child health and education the Head Chef fosters a safe efficient and welcoming kitchen environment that promotes lifelong healthy habits.
Mission Alignment
The YWCA is dedicated to eliminating racism empowering women and promoting peace justice freedom and dignity for all. This role upholds that mission by fostering an inclusive and respectful environment that embraces diverse backgrounds and identities while modeling integrity collaboration and fairness.
Minimum Qualifications
Education & Experience
Equivalent of 4 years experience through degree certification apprenticeship or related training as a professional cook.
Minimum 2 years culinary management experience (required).
Minimum 2 years supervisory experience (preferred).
At least 1 year of experience in meal planning and recipe development.
Certifications
CPR & Pediatric First Aid (required).
ServSafe Certification (required).
Skills
Intermediate computer skills including spreadsheets and word processing.
Knowledge of dietary modifications for food allergies and willingness to complete CACFP training.
Strong organizational and communication skills.
Key Responsibilities
Kitchen Management
Oversee daily kitchen operations ensuring safe efficient food preparation that accommodates allergies and dietary needs.
Ensure compliance with NC childcare health and safety standards and CACFP guidelines.
Manage food purchasing and maintain budget oversight.
Submit invoices in a timely manner.
Record Keeping & Compliance
Serve as the primary contact for CACFP and NC childcare guidelines.
Train kitchen and childcare staff on CACFP requirements.
Monitor classroom food service and maintain accurate documentation.
Child Nutrition Education
Partner with the Senior Director of ECE to develop and implement nutrition education for staff families and children.
Provide age-appropriate resources and engage children in exploring and trying new foods.
Support teaching staff in integrating nutrition learning into daily routines.
Provide classroom support and teacher coverage as needed.
Administration & Supervision
Supervise train and evaluate assigned staff in alignment with YWCA policies.
Oversee scheduling and payroll ensuring accurate and timely reporting.
Deliver excellent customer service to staff families and program participants.
Maintain confidentiality of staff and participant information.
Attend required YWCA trainings and contribute to organizational initiatives.
Perform other duties as assigned.
Physical Requirements
Ability to stand for extended periods while preparing and cooking food.
Ability to lift up to 25 pounds.
Ability to work in kitchen conditions with exposure to heat and cold.
Ability to maintain a 7:00 a.m. 4:00 p.m. schedule (with one-hour break) with flexibility based on team and program needs.
Required Experience:
IC
Employment Type
Full-Time
