Internship Cacfp Food Program Jobs (NOW HIRING)

Position Title: CACFP Cook Employment Type: W-2 Employee (Non-Exempt) Reports To: Center Director, Program Administrator, Assistant Director

The CACFP Cook prepares, cooks, and serves nutritious, child‑friendly meals and snacks for infants through school‑age children in compliance with USDA Child and Adult Care Food Program (CACFP) regulations, Virginia Department of Health (VDH) requirements, and all applicable food safety standards. This position is responsible for operating a full, inspection‑ready commercial kitchen, including meal preparation from approved ingredients, proper food handling, documentation, sanitation, and readiness for CACFP and VDH monitoring. The CACFP Cook must be capable of independently running daily kitchen operations, preparing meals on‑site, maintaining compliance documentation, and ensuring the kitchen remains in a constant state of inspection readiness while modeling KALE’s values of excellence, safety, inclusion, and care.

• Independently operate and manage a full commercial kitchen in compliance with CACFP, VDH, and food safety regulations.
• Prepare meals and snacks on‑site using approved ingredients in accordance with CACFP meal patterns and portion requirements.
• Ensure meals meet CACFP requirements for components, portion sizes, and age‑appropriate service for infants, toddlers, preschool, and school‑age children.
• Prepare and serve meals and snacks according to KALE-approved menus, CACFP meal patterns, and nutrition guidelines.
• Prepare, store, label, and handle infant formula, breast milk, and infant foods in accordance with VDH, CACFP, and infant feeding safety requirements.
• Ensure all bottles and infant food items are properly labeled with the child’s name, date, and time.
• Collaborate with teachers and administrators to accommodate food allergies, special diets, cultural considerations, and medical meal modifications.
• Maintain written documentation for food allergies, special diets, and medical meal accommodations as approved by administration.

• Adhere to ServSafe protocols and all Virginia Department of Health food safety requirements.
• Accurately complete daily food production records, meal counts, temperature logs, and all required CACFP documentation.
• Use, maintain, and document calibrated food thermometers for cold holding, hot holding, cooking, and refrigeration.
• Safely receive, store, label, rotate, and inventory food and supplies; monitor expiration dates and food quality.

• Maintain a clean, organized, and sanitary kitchen environment at all times.
• Follow and document daily, weekly, and monthly kitchen cleaning and sanitizing schedules in accordance with VDH regulations.
• Dispose of food waste and trash in accordance with health and safety standards.

• Assist with menu planning in alignment with CACFP, allergy, cultural, and program requirements.
• Promote positive nutrition habits and healthy attitudes toward food through role modeling and age-appropriate interactions with children.
• Communicate professionally with families, staff, vendors, and supervisors.
• Participate in fire drills, emergency preparedness activities, and safety training as required.
• Cooperate fully with CACFP monitoring visits, internal reviews, and VDH inspections, including providing requested documentation.
• Perform additional duties as assigned by the Center Director or Program Administrator.

The CACFP Cook may have access to confidential child and family information, including medical, dietary, and allergy-related documentation. All information must be handled in accordance with KALE confidentiality policies. Unauthorized disclosure of confidential information may result in disciplinary action, up to and including termination.

• At least eighteen (18) years of age
• High school diploma or GED
• Demonstrated ability to operate a full, active commercial kitchen independently
• Minimum one (1) year experience preparing meals in a CACFP‑participating program, child care center, school, or institutional food service setting
• Prior CACFP experience required, including meal pattern compliance and recordkeeping
• Completed and current CACFP training
• Current ServSafe Food Handler or ServSafe Food Manager Certification (valid certificate required at time of hire)
• Demonstrated knowledge of CACFP meal components, portion sizes, and food production requirements
• Demonstrated knowledge of institutional or school kitchen procedures
• Minimum six (6) months of experience working in a commercial or institutional kitchen
• Ability to read, write, and communicate clearly in English
• Ability to safely lift and carry at least forty (40) pounds
• Ability to stand, walk, and move throughout an eight (8) hour shift
• Reliable attendance and punctuality
• Professional, respectful, and team‑oriented demeanor
• At least eighteen (18) years of age
• High school diploma or GED
• Prior CACFP experience required
• Completed and current CACFP training
• Current ServSafe Food Handler or ServSafe Food Manager Certification (valid certificate required at time of hire)
• Demonstrated knowledge of institutional or school kitchen procedures
• Minimum six (6) months of experience working in a commercial or institutional kitchen
• Ability to read, write, and communicate clearly in English
• Ability to safely lift and carry at least forty (40) pounds
• Ability to stand, walk, and move throughout an eight (8) hour shift
• Reliable attendance and punctuality
• Professional, respectful, and team-oriented demeanor

Employment is contingent upon satisfactory completion of all required background checks, including:

• Virginia Central Registry (CPS) Check
• National Criminal Background Check
• Virginia State Police Criminal Record Check
• FBI Fingerprinting and Background Check
• Sex Offender Registry Check
• Professional Reference Checks

This position requires the ability to:

• Stand for extended periods throughout an eight (8) hour shift
• Lift and carry up to forty (40) pounds
• Work in varying temperature conditions, including hot kitchens and cold storage areas
• Bend, stoop, reach, and perform repetitive motions
• Safely handle hot and cold food and kitchen equipment
• Move efficiently in a fast-paced kitchen environment

• Employees exhibiting communicable disease symptoms, including but not limited to vomiting, diarrhea, jaundice, fever, or sore throat with fever, are excluded from work until medically cleared, in accordance with Virginia Department of Health and FDA Food Code guidelines. Strict adherence to all state and local food safety and sanitation regulations is mandatory.

• Bilingual or multilingual abilities
• Experience planning menus for food allergies, cultural needs, or medical dietary restrictions
• Familiarity with early childhood education or school-based environments
• Experience with electronic recordkeeping or digital meal documentation

Qualified candidates should submit:

• Employment application
• Resume
• Official transcripts or certificates
• Three professional references
• Copies of required certifications

• Hourly compensation based on experience
• W-2 employee status (not independent contractor)
• Stable work schedule and supportive supervision
• Mission-driven, collaborative work environment
• Opportunity to make a meaningful impact on the health and well-being of children and families

Kids Academy of Learning & Excellence (KALE), powered by the CORE Foundation, is a next-generation early learning ecosystem built to nurture the whole child—mind, heart, spirit, and future potential. Rooted in compassion and community impact, KALE blends strong early childhood fundamentals with STE(AI)M™ innovation, literacy foundations, and character development. Our work is purpose-driven, family-centered, and excellence-focused.