Not the typical job description for a trained chef, but this particular skill set is being targeted by early childhood centres, and met.
The Dunedin Community Childcare Association operated five centres in Dunedin, four of which had cooks and the last about to receive one, director Jo Ellis said.
For the newest position, 15 applications were received. The majority of applicants had past cooking experience, with six of them trained chefs.
A less stressful work environment and day time hours contributed to the desirability of the position.
It also appealed to women wanting to return to the workforce, she said.
Cooks in the centres planned menus, budgeted for and purchased food and prepared it on site.
A typical menu could consist of baked goods and fruit for snacks and pasta salad, meat loaf, beetroot, and apple crumble for lunch.
Food had been provided in the centres for about 20 years and Mrs Ellis believed many benefits existed for the children and parents.
Social competence and benefits of eating nutritional food were key.
"We believe it encourages nutrition for children. We are able to provide safe, appetising food which meets Heart Foundation guidelines," she said.
At the same time, children learnt about using food utensils, hygiene, manners and were encouraged by their peers to eat a variety of foods.
"It's just like going to a smart restaurant."
Parents did not need to worry about feeding their children nutritional meals in the evening if they were pressed for time, as they knew the centre provided quality food for them during the day, she said.
"The parents love it. It's very very positive."
The Pathways Montessori early childhood centre would have a chef for the first time soon, director Marie Gepte said.
Interacting with the children would be a key part of the new role, which would benefit children with a "better and healthier meal alternative".
The centre was trying to fight unhealthy lunches coming from home, she said.
An advertisement for the position said: "Experience in running a catering service or small restaurant is preferred but not essential."
All seven applicants had previous experience, to varying degrees, she said.
The Otago University Childcare Association operated five centres around campus and had been providing food for about 40 years, director Kay Lloyd-Jones said.
"Our parents do pay for the service and that is part of why the fees are so high."
Cooks worked for three hours a day and were often women who wanted part-time work and had the necessary skills and food-handling qualifications.
Meals and snacks were based around fruit and vegetables. The only food which was not served was chicken, because it raised too many issues with cross-contamination, she said.
"We believe a good, healthy diet is important, and to introduce them to food."
However, the days of the packed lunch are not over. The Dunedin Kindergarten Association, is in charge of 22 centres in Dunedin, none of which have a cook. Parents supplied lunches instead, manager Christine Gale said.
