Before School F1 Chef Jobs (NOW HIRING)

School Chef

Employment Status

This is an hourly, non-exempt position.

The School Chef works on scheduled school operating days in accordance with the LLIP school calendar and is paid for hours worked. Work schedules may vary based on enrollment, staffing needs, training days, staff workdays, summer programming, special events, and operational requirements.

This position is generally not scheduled during school closures, holidays, or other days when the program is not operating unless otherwise approved or assigned by administration.

Overtime is not permitted without prior approval. Employees must accurately record all hours worked and are expected to manage responsibilities within their scheduled hours.

Position Summary

The School Chef is responsible for planning, preparing, and serving healthy, fresh, high-quality meals and snacks that support LLIP's commitment to nutrition, wellness, and positive dining experiences for children.

The School Chef is responsible for daily kitchen operations, food preparation, inventory management, CACFP compliance, menu execution, food safety, kitchen organization, and maintaining a clean and efficient work environment.

This position requires initiative, attention to detail, proactive communication, problem-solving skills, and a commitment to continuous improvement. The School Chef is expected to identify concerns before they impact operations, communicate effectively, and take ownership of the school's food program.

Essential Responsibilities

Food Preparation and Meal Service

• Prepare and serve meals and snacks according to approved menus.

• Ensure meals are healthy, fresh, appealing, and prepared to LLIP standards.

• Prepare meals from scratch whenever appropriate and feasible.

• Maintain consistency in food quality, taste, presentation, and portion sizes.

• Ensure meals and snacks are served on time according to the daily schedule.

• Follow established recipes and portion requirements.

• Support a positive dining experience for children.

Menu Execution and Food Program Quality

• Execute approved menus accurately and consistently.

• Review menus in advance to ensure all required ingredients and meal components are available.

• Identify potential issues before they impact meal service.

• Provide recommendations for menu improvements, seasonal offerings, and increased variety.

• Assist in developing nutritious, child-friendly meals that align with LLIP's vision.

• Ensure food presentation is appealing and age appropriate.

• Support LLIP's vision of providing healthy, fresh, delicious meals prepared from scratch.

Inventory Management

• Monitor inventory levels on an ongoing basis.

• Conduct weekly inventory reviews.

• Submit inventory needs and ordering requests by established deadlines.

• Communicate shortages immediately when identified.

• Review upcoming menus against available inventory.

• Review existing inventory before requesting additional purchases.

• Utilize existing inventory whenever appropriate to minimize waste.

• Evaluate remaining inventory at the end of each week and identify products that should be used before new products are ordered.

• Monitor food usage trends and anticipate future inventory needs.

• Assist with cost control through effective inventory management.

CACFP Compliance

• Maintain knowledge of CACFP meal pattern requirements.

• Review menus to ensure all required meal components are included.

• Ensure all meals and snacks served meet CACFP requirements.

• Verify meal compliance prior to service.

• Maintain required food production records and documentation.

• Participate in CACFP training as required.

• Communicate compliance concerns before meals are served.

• Seek clarification when meal requirements or menu components are unclear.

Kitchen Operations and Food Safety

• Maintain a clean, organized, and sanitary kitchen environment.

• Follow all food safety and sanitation procedures.

• Ensure proper food storage, labeling, and rotation.

• Maintain compliance with local, state, and licensing requirements.

• Monitor kitchen equipment and report maintenance concerns promptly.

• Maintain readiness for inspections and compliance reviews.

• Complete daily cleaning, sanitizing, and closing procedures.

Communication and Professional Responsibilities

• Communicate proactively regarding inventory, menu concerns, equipment issues, and operational needs.

• Monitor school email daily and respond to communications in a timely manner.

• Participate in staff meetings, training, and professional development activities.

• Collaborate positively with administrators, teachers, and support staff.

• Maintain professionalism in all interactions with children, families, and staff.

• Demonstrate reliability, accountability, and sound judgment.

• Follow all school policies, procedures, and expectations.

Planning, Initiative, and Problem Solving

• Anticipate needs and identify potential problems before they affect operations.

• Seek clarification when expectations or requirements are unclear.

• Implement feedback consistently and demonstrate continuous improvement.

• Take ownership of kitchen operations and food program quality.

• Develop solutions rather than simply identifying problems.

• Contribute ideas that improve efficiency, food quality, menu variety, and the overall dining experience.

• Demonstrate attention to detail in food preparation, compliance, inventory management, and kitchen operations.

Schedule and Attendance Expectations

• Maintain a regular work schedule as assigned by administration.

• Typical schedule will be assigned based on operational needs.

• Work no more than 40 hours per week unless overtime has been approved in advance.

• Accurately record all hours worked.

• Notify administration promptly regarding attendance concerns or schedule changes.

• Complete responsibilities within scheduled work hours whenever possible.

• Maintain reliable attendance and punctuality.

Qualifications

• High school diploma or equivalent preferred.

• Experience preparing meals in a school, childcare, restaurant, or commercial kitchen setting preferred.

• Knowledge of CACFP requirements preferred or willingness to learn.

• Knowledge of food safety and sanitation practices.

• Ability to work independently and manage multiple responsibilities.

• Strong organizational and time management skills.

• Ability to lift, carry, and move kitchen supplies and equipment as required.

• Ability to communicate effectively with staff and administration.

Performance Standards

Successful performance in this role includes:

• Consistent CACFP compliance.

• Effective inventory management with minimal shortages and waste.

• Timely meal service.

• High-quality food preparation and presentation.

• Proactive communication.

• Daily monitoring of school email.

• Consistent implementation of feedback.

• Strong organization and planning.

• Professional conduct and accountability.

• Effective use of existing inventory and cost-conscious purchasing.

• Active support of LLIP's vision and food program standards.

Other Duties

The School Chef may be assigned additional duties as needed to support the operation of the school and the well-being of children, staff, and families.

LLIP reserves the right to modify job duties and responsibilities as needed to meet operational requirements.