Nutrition Specialist - Phoenix, AZ

Posted Friday, February 13, 2026 at 9:00 AM

Since 1971, A New Leaf has been dedicated to its mission of “Helping Families…Changing Lives,” making a positive impact on the lives of over 24,000 people annually in the Phoenix Metropolitan area. A New Leaf is committed to empowering individuals and enriching communities through transformative services. Guided by our core values—Compassion, Passion for Results, Collaboration, Accountability, Integrity, and Conscientiousness—we strive to create meaningful, lasting impacts in the communities we serve.

A New Leaf is committed to empowering individuals and enriching communities through transformative services. Our core values—Compassion, Passion for Results, Collaboration, Accountability, Integrity, and Conscientiousness—guide us in creating meaningful, lasting impacts in the communities we serve.

The Nutrition Specialist prepares and serves nutritionally balanced meals within a licensed early learning environment while maintaining compliance with CACFP guidelines, ADHS licensing requirements, and agency policies. This role supports children’s health and development through safe food handling, accurate recordkeeping, and maintaining a clean and organized commercial kitchen environment.

• Prepare nutritionally balanced meals and snacks according to CACFP-approved menus, recipes, and supervisor instructions.
• Manage modified meal requirements for children with dietary restrictions and ensure correct portions in accordance with family-style meal practices and CACFP guidelines.
• Deliver meals, utensils, and supplies to classrooms in a timely manner according to daily schedules.
• Store food appropriately and maintain organized food storage areas following proper food handling procedures.
• Clean and sanitize sinks, countertops, prep areas, appliances, and kitchen equipment; maintain overall kitchen sanitation standards.
• Wash and sanitize trays, dishes, pots, and pans using the three-sink method and commercial dishwasher procedures.
• Maintain kitchen cleanliness to meet health department standards and support successful inspections.
• Maintain cleanliness of kitchen patio and surrounding work areas.
• Receive, label, and organize weekly food deliveries and maintain inventory of food, supplies, and equipment.
• Plan CACFP-approved menus within budget guidelines and seasonal availability.
• Prepare weekly inventory reports and submit food and supply orders for supervisor approval.
• Complete and submit CACFP documentation including menus, receipts, production worksheets, temperature logs, meal counts, and required reports within established timelines.
• Provide breaks for staff as needed.
• Participate in in-service trainings, CACFP trainings, and staff meetings; some evening participation may be required.
• Perform all work duties in accordance with Agency policies and procedures.
• Work in a safe manner and report unsafe activity or conditions.

• High School Diploma or GED required.
• Secondary education or culinary certification preferred.

• Minimum three (3) years of food service experience.
• At least one (1) year preparing meals for groups of young children.

• Knowledge of CACFP regulations and reporting requirements.
• Familiarity with ADHS licensing standards and family-style meal service.
• Experience working with children ages birth to five in a group setting.
• Ability to prepare meals according to agency, county, state, and CACFP requirements.
• Ability to effectively communicate verbally and in writing.
• Ability to read and follow recipes and written instructions.
• Ability to write clear and professional reports.
• Ability to relate well to young children, staff, and families.
• Ability to work independently and collaboratively.
• Excellent time management and record-keeping skills.
• Ability to maintain composure and flexibility in a busy work environment with time pressures.

• Primarily commercial kitchen and licensed child care environment with frequent movement between kitchen and classroom areas as needed.
• Ability to stand for extended periods (6–8 hours per day) while preparing and serving meals in a…