Position: Preschool Chef

Reports To: Head of Preschool & Director of Culinary Programs

Compensation: $21 hourly

Hours: 25 hrs/wk

Schedule: Monday - Friday 8am – 1pm

Status: Part-Time, Non-Exempt

Probation: 90 days

JOB SUMMARY: The Preschool Chef works independently under the direction of the Director of Culinary Programs in coordination with the Head of Preschool to ensure the on-time production of lunch and the orderly management of food inventory at the Argo Navis School – Venice Preschool campus.  The Preschool Chef brings experience with high volume food production.  Effective communication skills are necessary to ensure the successful daily operations of the kitchen.

ESSENTIAL FUNCTIONS:

1.     Menu Development - Construct a nutritious monthly menu for the preschool location;
2.     Recipe Development – When needed, find new recipes to add to the monthly menu.  Scale recipes to match the planned student headcount and in a way that accounts for kitchen capabilities.  Identify appropriate substitutions to accommodate student food allergies;
3.     Inventory/Purchasing:
4.     Determine required food inventory based on weekly/monthly menu and headcount; 
5.     Maintain an accurate record of current food inventory;
6.     Place food orders and/or go grocery shopping when needed to replenish food inventory;
7.     Vendor selection/management: research vendors for cost and schedule effective options to meet grocery needs;
8.     Cost Management – Coordinate spending with the CFO;
9.     Prepare daily task lists to match the days planned headcount and activities;
10.     Ensure the on-time production and service of lunch both on-site and picnic lunches for field trips;
11.     Ensure that food allergies and sensitivities are properly accounted for in meal production; 
12.     Ensure the timely and accurate delivery of lunch from the kitchen to the food service areas within the school; 
13.     Receive and put away groceries consistent with food safety guidelines;
14. Organize pantries and refrigerators consistent with food safety guidelines;
15. Maintain the kitchen in a manner that is compliant with food safety standards;
16. Ensure all health and safety standards are met;
17. Assist with dishwashing tasks as needed to maintain kitchen cleanliness;
18. Work in a kitchen environment which requires essential job functions including: standing in a stationary position or moving through the kitchen for the duration of your working shift, completing repetitive manual tasks such as cutting and dish washing, lifting items up to 20 pounds to a height of 4 feet, carrying groceries up to 20 pounds up one flight of stairs multiple times a day, and exposure to extreme temperature variations due to hot cooking and cold storage;
19. Other related assignments as necessary.

JOB QUALIFICATIONS AND EXPERIENCE:

1.     Cooking experience and strong knife skills;
2.     Formal culinary training and/or nutritional training, a plus;
3.     Must have Food Handler’s Permit or be able to pass the exam within 14 days after the date of hire;
4.     Strong organizational and planning skills;
5.     Ability to problem solve in a fast-paced environment;
6.     Background working in a high-volume, fast paced institutional facility or restaurant a plus;
7.     Experience writing, testing, and scaling recipes; 
8.     Good verbal and written English communication skills;
9.     Fluency in Spanish, a plus;
10. Excellent time management skills and an ability to work with a sense of urgency;
11. Ability to work independently without oversight;
12. Must submit a Livescan background check;
13. Must provide proof of vaccinations for TB, MMR, Pertussis, and Covid