POSITION DESCRIPTIONChildcare Chef / Centre Cook
Location: Pakenham, Victoria
Employment Type: Full-Time / Permanent Part-Time
Reports To: Centre Director / Approved Provider
Department: Early Childhood Education and Care
Indicative Pay: $30.00–$35.00 per hour + superannuation, subject to qualifications, experience and applicable award/classification
1. Position Purpose
The Childcare Chef / Centre Cook is responsible for providing children with fresh, nutritious, balanced and enjoyable meals and snacks within a safe, hygienic and welcoming early learning environment.
The Chef is responsible for the day-to-day operation of the centre kitchen, including meal preparation, menu planning, food ordering, stock management, allergy and dietary management, food safety, kitchen hygiene, record keeping and food-cost control.
The role requires a strong understanding of the nutritional needs of young children and a commitment to providing meals that support children's health, development, wellbeing and positive relationship with food.
2. Key ResponsibilitiesMeal Preparation & Service
- Prepare fresh, nutritious and age-appropriate meals and snacks for children each day.
- Prepare morning tea, lunch, afternoon tea and other meals/snacks as required by the centre.
- Ensure appropriate portion sizes for different age groups.
- Prepare meals efficiently and according to the centre's daily timetable.
- Ensure meals are presented in a child-friendly and appealing manner.
- Provide suitable meal alternatives where required.
- Support positive and enjoyable mealtime experiences for children.
Menu Planning & Nutrition
- Develop and maintain nutritious rotating menus in consultation with centre management.
- Ensure menus provide appropriate variety across fruits, vegetables, grains, protein sources and other food groups.
- Incorporate seasonal ingredients where practical.
- Consider children's cultural, religious and family food preferences when developing menus.
- Review menus regularly based on children's preferences, nutritional requirements and feedback.
- Minimise highly processed foods and unnecessary added sugar and salt where appropriate.
- Maintain accurate menu information and communicate menu changes to the centre team.
Allergies & Special Dietary Requirements
The Chef has an important responsibility for the safe management of children's dietary requirements.
Responsibilities include:
- Maintain up-to-date awareness of children's diagnosed allergies, intolerances and dietary requirements.
- Prepare appropriate substitute meals where necessary.
- Follow individual dietary and allergy management instructions.
- Implement strict procedures to minimise cross-contamination.
- Clearly identify special meals before they are provided to children.
- Check ingredients and food labels carefully.
- Communicate with educators before serving meals involving special dietary requirements.
- Immediately report any food safety or allergy-related concern to centre management.
- Never make assumptions regarding a child's allergy or dietary requirements.
3. Food Safety & Kitchen Hygiene
The Chef is responsible for maintaining high standards of food safety and hygiene throughout the kitchen.
Duties include:
- Follow the centre's Food Safety Program and relevant food safety requirements.
- Maintain appropriate food storage temperatures.
- Complete required fridge, freezer and food temperature records.
- Check use-by and best-before dates.
- Follow appropriate food cooling, reheating and storage procedures.
- Maintain effective cleaning and sanitising routines.
- Prevent cross-contamination between raw, cooked and ready-to-eat foods.
- Maintain excellent personal hygiene and food-handling practices.
- Ensure kitchen equipment is cleaned, maintained and stored safely.
- Maintain pest-prevention practices.
- Immediately report damaged or unsafe equipment.
- Ensure chemicals and cleaning products are safely stored away from food and inaccessible to children.
4. Ordering, Stock & Budget Management
The Chef is responsible for efficiently managing kitchen supplies while maintaining quality.
This includes:
- Prepare food and grocery orders.
- Maintain appropriate stock levels.
- Monitor kitchen expenditure against the approved food budget.
- Check deliveries for quality, quantity and temperature where applicable.
- Maintain appropriate stock rotation using FIFO principles.
- Monitor expiry dates.
- Minimise unnecessary food waste.
- Maintain sufficient essential supplies.
- Identify opportunities to improve purchasing efficiency without compromising food quality or children's nutrition.
- Communicate significant price increases or budget concerns to management.
5. Cleaning & Kitchen Organisation
Maintain the kitchen to a consistently high standard.
The Chef will:
- Complete daily kitchen cleaning requirements.
- Maintain clean benches, preparation areas, sinks, appliances and storage areas.
- Maintain clean refrigerators and freezers.
- Complete scheduled deep cleaning.
- Maintain organised pantry and food storage areas.
- Ensure dishes, utensils and cooking equipment are appropriately cleaned and sanitised.
- Dispose of food waste appropriately.
- Maintain kitchen cleaning records where required.
- Keep the kitchen inspection-ready at all times.
6. Child Safety
The Chef is expected to contribute to the centre's child-safe culture.
The Chef must:
- Maintain a current Working with Children Check where required.
- Follow the centre's Child Safe policies and Code of Conduct.
- Maintain professional boundaries with children.
- Report child safety concerns according to centre procedures.
- Ensure potentially dangerous kitchen equipment and substances are inaccessible to children.
- Follow centre supervision and access requirements when children participate in cooking or food-related experiences.
The safety and wellbeing of children must always remain the highest priority.
7. Collaboration With Educators & Families
The Chef is an important member of the centre team and is expected to:
- Communicate respectfully and professionally with educators and management.
- Respond appropriately to information regarding children's dietary requirements.
- Seek clarification whenever dietary information is unclear.
- Participate in discussions regarding menus and children's nutrition.
- Consider appropriate family feedback regarding meals.
- Support educators with food and nutrition learning experiences where appropriate.
- Contribute positively to the culture of the centre.
8. Compliance & Record Keeping
Maintain accurate records relating to:
- Food temperatures
- Fridge and freezer temperatures
- Cleaning schedules
- Food deliveries where required
- Allergy and dietary requirements
- Menu changes
- Food safety checks
- Stock management
- Kitchen maintenance concerns
The Chef must comply with applicable:
- Food safety legislation and standards
- Education and Care Services National Law and Regulations
- National Quality Standard
- Centre policies and procedures
- Child Safe Standards
- Workplace health and safety requirements
9. Key Performance Expectations
Performance will be assessed against areas including:
Food Quality: Fresh, nutritious and appealing meals are consistently provided.
Food Safety: Food safety procedures and documentation are consistently maintained.
Allergy Management: Dietary requirements are followed accurately with strong cross-contamination controls.
Kitchen Hygiene: Kitchen and food preparation areas remain clean, organised and inspection-ready.
Budget Management: Food expenditure remains within approved budget parameters.
Waste Management: Food waste is monitored and minimised.
Menu Quality: Menus provide variety, nutrition and age-appropriate choices.
Timeliness: Meals and snacks are consistently ready according to the centre routine.
Compliance: Required kitchen and food safety documentation is complete and current.
Teamwork: Professional communication and collaboration are maintained with educators and centre leadership.
10. Qualifications & ExperienceEssential
- Food Safety/Food Handling qualification appropriate to the role.
- Knowledge of safe food preparation and storage.
- Understanding of food allergies, intolerances and cross-contamination.
- Ability to independently manage a busy commercial-style kitchen.
- Strong organisation and time-management skills.
- Ability to prepare meals in large quantities.
- Current Working with Children Check or ability to obtain one.
- Appropriate Australian working rights.
Highly Desirable
- Certificate III in Commercial Cookery or equivalent qualification.
- Previous experience working as a chef or cook in an early learning centre.
- Experience preparing meals for large groups of children.
- Knowledge of early childhood nutrition.
- Experience managing food budgets and ordering.
- Experience developing childcare menus.
- Knowledge of relevant food safety and regulatory requirements.
11. Personal Attributes
The successful candidate will demonstrate:
- Genuine passion for preparing nutritious food for children.
- Reliability and punctuality.
- High attention to detail.
- Excellent hygiene standards.
- Strong organisation.
- Ability to work independently.
- Calmness under pressure.
- Initiative and problem-solving skills.
- Professional communication.
- Positive attitude toward feedback and continuous improvement.
- Respect for cultural and dietary diversity.
12. Physical Requirements
The position may involve:
- Standing for extended periods.
- Regular bending and reaching.
- Moving food supplies and kitchen equipment.
- Lifting and carrying within safe workplace limits.
- Working around commercial cooking equipment and food preparation areas.
13. Accountability
The Childcare Chef / Centre Cook is accountable to the Centre Director and is expected to immediately escalate:
- Allergy or dietary errors
- Food contamination concerns
- Unsafe food temperatures
- Equipment faults
- Pest concerns
- Significant stock shortages
- Food safety incidents
- Workplace health and safety hazards
- Any matter that may affect children's health, safety or wellbeing
Position Commitment
The Childcare Chef / Centre Cook plays an important role in creating a healthy and nurturing early learning environment.
Every meal should reflect our commitment to quality, safety, nutrition, inclusion and care, helping children develop positive relationships with healthy food from their earliest years.
Pay: $30.00 – $35.00 per hour
Benefits:
- Childcare assistance
- Employee discount
- Referral program
Work Location: In person
