Preschool Food Program Chef/Coordinator at Vermont Hills Family Life Center

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

26.0

Posted On

02 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Design, Nutritional Planning, Budget Management, Inventory Management, Food Safety, Sanitation, Portion Control, Kitchen Math, Vendor Relations, Dietary Restriction Management, Production Record Keeping, Child Nutrition

Industry

Recreational Facilities

Description

Description Vermont Hills Family Life Center 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.

Responsibilities

The Chef/Coordinator is responsible for designing and preparing nutritious, seasonal meals and snacks for children while managing the kitchen budget and inventory. They must ensure strict compliance with food safety protocols and maintain detailed production and temperature logs.