Position Summary
The Lead Chef oversees all culinary operations for Northeast Youth Center (NEYC), ensuring high‑quality, nutritious, and compliant meals for children and youth ages 1–12. This role manages menu development, food production, inventory, kitchen safety, and USDA program compliance across CACFP and SFSP. The Lead Chef ensures meals meet federal, state, and local requirements while supporting NEYC’s mission to provide healthy, accessible food to all participants.
Essential Duties and Responsibilities
USDA Program Compliance (CACFP & SFSP)
- Develop menus that meet USDA meal pattern requirements for CACFP and SFSP, including allergy‑safe and culturally inclusive options.
Culinary Leadership & Food Production
- Plan, prepare, and serve breakfast, lunch, snacks, and supper for school‑age and ECEAP programs.
- Lead all kitchen operations including cooking, plating, batch preparation, and safe food storage.
- Maintain high standards of food quality, presentation, and consistency.
- Train and supervise kitchen assistants, volunteers, and program staff involved in meal service.
- Assist with transitions, routines, and group activities
Inventory, Ordering & Budget Management
- Manage food purchasing, vendor relationships, and weekly ordering within budget guidelines.
- Track inventory, rotate stock, and minimize waste through efficient planning and forecasting.
- Ensure all food items meet USDA crediting requirements and NEYC nutrition standards.
Health, Safety & Licensing Compliance
- Maintain a clean, organized, and sanitary kitchen environment in accordance with Spokane Regional Health District and WAC licensing rules.
- Implement and monitor safe food handling, storage, and temperature control procedures.
- Conduct regular kitchen safety checks and ensure compliance with all inspection requirements.
Program Management & Collaboration
- Partner with Toddler, ECEAP, and School-Age program leads to coordinate meal schedules, special events, and dietary needs.
- Support nutrition education activities and family engagement initiatives.
- Communicate effectively with staff regarding allergies, dietary restrictions, and individualized meal plans.
- Maintain accurate daily meal counts, production records, temperature logs, and documentation required for audits.
- Ensure portion sizes, components, and service methods comply with USDA, OSPI, and licensing standards.
- Coordinate with administrative staff to prepare monthly claims, reports, and compliance documentation.
Minimum Qualifications
- Minimum 2 years professional cooking or food service experience.
- Commitment to NEYC’s mission of serving youth and families with excellence, equity, and care.
- Ability to lift up to 40 lbs and work in a fast-paced kitchen environment.
- Strong organizational, record‑keeping, and communication skills.
Preferred Qualifications
- Supervisory Experience
- Knowledge of USDA CACFP and/or SFSP meal pattern requirements
Competencies
- USDA Compliance
- Culinary Skill
- Food Safety
- Menu & Production Planning
- Inventory & Ordering
- Program Coordination
- Team Leadership
- Record‑Keeping
- Adaptability
- Professional Conduct
Work Environment
This position operates in a licensed childcare kitchen serving multiple youth programs. Work includes standing for extended periods, operating commercial kitchen equipment, and coordinating meal service across multiple classrooms and programs.
Equal Opportunity Employer
We welcome applicants of all backgrounds and do not discriminate based on race, color, national origin, religion, sex, gender identity, sexual orientation, disability, age, veteran status, or any other protected characteristic.
Pay: $23.00 - $25.00 per hour
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
