Kitchen Lead – Dubuque YMCA Early Learning Center

Job Overview

Kitchen Lead- Dubuque Community Y Early Learning Center

This position is responsible for the overall operation and management of the Early Learning Center kitchen,
including meal planning, food preparation, ordering, inventory, food safety, sanitation, and compliance with
applicable USDA, CACFP, state licensing, and local health department requirements.

The Kitchen Lead ensures that nutritious, developmentally appropriate meals and snacks are prepared and
served to enrolled children according to established menus, required meal patterns, scheduled meal times, and
program policies. This position is responsible for maintaining accurate kitchen records, monitoring food supplies
and equipment, ensuring proper sanitation practices, and maintaining a clean, safe, and organized kitchen and
food storage areas.

The Kitchen Lead may supervise and provide direction to kitchen staff and is responsible for ensuring that
kitchen duties are completed accurately, safely, and efficiently. This position works closely with the Director of
Early Childhood Education and childcare staff to ensure the kitchen and meal service effectively support the
health, safety, and nutritional needs of the children in the program.

OUR CULTURE: 
Our mission and core values are brought to life by our culture. In the Y, we strive to live our cause of
strengthening communities with purpose and intentionality every day. We are welcoming: we are open to all.
We are a place where you can belong and become. We are genuine: we value you and embrace your
individuality. We are hopeful: we believe in you and your potential to become a catalyst in the world. We are
nurturing: we support you in your journey to develop your full potential. We are determined: above all else,
we are on a relentless quest to make our community stronger beginning with you.

QUALIFICATIONS:
● Previous experience in food preparation, cooking, kitchen operations, or food service management;
experience in a childcare or institutional food service setting preferred.
● Previous supervisory or leadership experience preferred.
● Knowledge of, or willingness and ability to learn and follow, USDA and CACFP guidelines and
requirements.
● Knowledge of safe food handling, sanitation, food storage, and food preparation practices.
● Ability to read, follow, and maintain menus, recipes, meal patterns, and required kitchen
documentation.
● Ability to manage food inventory, place orders, and work within an established food budget.
● Ability to organize and prioritize multiple responsibilities in a fast-paced environment.
● Ability to communicate effectively and professionally with children, parents, staff, supervisors, vendors,
and regulatory personnel.
● Demonstrates dependability, accountability, professionalism, and a positive attitude.