Chef

Job Description

Job Description

As an employee at OUR Center, you’ll enjoy:

• Medical, Dental, and Vision Insurance.
• Paid holidays.
• Sick Leave & PTO.
• 403(b) with company match.
• Company-paid Life Insurance, Accidental Death & Dismemberment, and Long-Term Disability.
• Free breakfast and lunch for all employees.
• OUR policies and practices follow a family-friendly approach.

Job Summary:

Reporting to the Food Services Director, the Chef oversees kitchen operations, creating nutritious breakfast, lunch, and snack menus, and preparing or coordinating the preparation of food for the children enrolled at Aspen Center for Child Development, meeting all health and safety regulations.

Essential Duties:

• Prepares and serves meals healthfully and safely, with volunteer assistance.
  • Creates menus according to sound nutritional practices and availability of food product.
  • Prepares food for both locations of Aspen Center for Child Development, using proper techniques in accordance with food safety standards.
  • Abides by quality, portion control, and presentation expectations.
  • Works closely with Early Childhood Program Director, Aspen Center Directors and Food Services Director.
  • Attends all Child and Adult Care Food Program (CACFP) trainings and follows all CACFP procedures. 
  • Trains volunteers working in the Aspen Center kitchen.
  • Monitors safety of volunteers working in the kitchen.
  • Assists with planning and executing Aspen Center special events.
• Ensures cleanliness, safety and organization of kitchen.
  • Maintains a clean, well-ordered kitchen, stocking as needed.
  • Collaborates with Food Services Director to ensure cleanliness and safety of all equipment in accordance with sanitation regulations and safety standards.
• Manages Inventory.
  • Coordinates with Food Services Director with ordering, inventory control, and record keeping.

Other Duties:

Other duties as assigned.

Qualifications:

Education and Training:

• High school diploma or equivalent required.
• Possess or acquire within 90 days of employment, SERVSafe Food Manager Certification and Child and Adult Care Food Program (CACFP) training.
• Various additional trainings to be completed within required timeframes.
• Nutrition certification preferred.

Experience:

• Minimum three years’ experience supervising a kitchen.  
• Minimum three years’ experience as a line cook.

Knowledge, Skills, and Abilities:

• Strong verbal communication skills, in both English and Spanish.
• Ability to occasionally work outside of regular office hours in order to meet organizational commitments in the community.

Physical Requirements and Working Conditions:

• Prolonged periods of moving about in kitchen, standing and walking.
• Frequent lifting and carrying of approximately 50 lbs.

OUR Center is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. OUR Center makes hiring decisions based solely on qualifications, merit, and business needs at the time.