Kitchen Team Lead

Position Summary
The Kitchen Closing Lead / CACFP Coordinator is responsible for overseeing all kitchen closing operations while ensuring compliance with the Child and Adult Care Food Program (CACFP). This position leads the closing shift by maintaining food safety standards, supervising staff, completing required documentation, and preparing the kitchen for the next day's operations. The role requires strong leadership, organization, attention to detail, and knowledge of food service regulations.

Essential Duties and Responsibilities
• Lead and supervise kitchen staff during the closing shift.
• Ensure all meals and food preparation are completed accurately and on schedule.
• Verify that all food is properly labeled, stored, and rotated using FIFO (First In, First Out) procedures.
• Ensure all kitchen equipment is cleaned, sanitized, and safely shut down at the end of each shift.
• Complete daily cleaning and closing checklists.
• Maintain cleanliness and organization of the kitchen, storage areas, refrigerators, and freezers.
• Monitor food temperatures and ensure compliance with food safety and sanitation standards.
• Report equipment issues, supply shortages, and maintenance needs to management.
• Assist with inventory, stocking, and ordering as assigned.
• Train and support kitchen staff on closing procedures and food safety practices.
CACFP Coordinator Responsibilities
• Ensure all meals meet CACFP meal pattern requirements.
• Maintain accurate CACFP production records, meal counts, menus, and required documentation.
• Monitor compliance with CACFP regulations and organizational policies.
• Conduct daily record reviews to ensure accuracy and completeness.
• Assist with CACFP audits, monitoring visits, and corrective actions.
• Communicate with management regarding compliance updates and program requirements.
• Ensure proper documentation of substitutions, special diets, and meal service records.
• Keep CACFP records organized and readily available for review.

Qualifications
• High school diploma or equivalent required.
• Previous experience in food service or commercial kitchen operations required.
• Previous supervisory or leadership experience preferred.
• Knowledge of food safety, sanitation, and HACCP principles.
• Experience with CACFP regulations preferred (or willingness to complete required training).
• Food Handler Certification (or ability to obtain within required timeframe).
• Strong organizational, communication, and leadership skills.
• Ability to multitask and work independently in a fast-paced environment

Physical Requirements
• Ability to stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Work in hot, cold, and wet kitchen environments.
Work Schedule
• Primarily evening and closing shifts.
• Occasional weekends or holidays as needed.
• Overtime may be required based on operational needs.

Performance Expectations
Success in this position includes:
• Consistently maintaining a clean, safe, and organized kitchen.
• Completing all closing duties accurately and on time.
• Maintaining 100% compliance with CACFP regulations and documentation requirements.
• Demonstrating professionalism, reliability, teamwork, and positive leadership.
• Supporting a culture of food safety, accountability, and continuous improvement.
 

Salary : $24