Irvine Brigaid Chef

Brigaid•Tustin, CA

3d•Onsite

About The Position

Brigaid is hiring a chef to support its partnership with Irvine Unified School District (IUSD), which serves 38,000 TK–12 students in Orange County. IUSD serves breakfast and lunch daily, with a central kitchen supplying most elementary, middle, and K–8 schools, while high schools are fully self-operating. The district aims to expand scratch cooking through staff training, improve the quality and consistency of menu offerings, and increase student satisfaction. During the school year, with summers off, the chef will collaborate closely with the Irvine Program Chef to support these goals and help drive program improvements. The district retains ultimate authority over the program’s strategic direction. The position is full-time exempt and offers $72,500 in compensation plus full benefits, including a paid summer holiday break. The role includes training staff and implementing kitchen systems and protocols; developing and rolling out recipes and menus that comply with the National School Lunch Program; organizing student tastings and collecting feedback; participating in district and community events and stakeholder meetings; documenting progress; and assisting with a range of kitchen operations. The chef must follow Brigaid and district standards, as well as USDA and Department of Health guidelines and regulations. The successful candidate will model high standards for food quality, safety, organization, and professionalism; bring or develop a strong understanding of institutional foodservice and school meal guidelines; teach foundational cooking techniques; collaborate with colleagues and stakeholders; manage projects and time effectively; and adapt to schedule changes. The role requires travel among sites, lifting and carrying items up to 50 pounds, and extended periods of standing and walking.

Requirements

At least 3 years of professional cooking experience in a non-institutional setting.
ServSafe Manager certification, or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during the initial training period.
Successful completion of two to three background checks before the start date.
Ability to travel efficiently across sites, potentially carrying kitchen or culinary equipment.
Ability to lift and carry objects up to 50 pounds.
Ability to walk around and stand for long periods.
Proof of a negative skin prick TB test.
Excellent leadership and teaching abilities, including expert knowledge of foundational cooking techniques and the ability to train people at varying experience levels.
Basic computer literacy, including Microsoft and Google programs and Zoom.
Ability to accommodate schedule changes, prioritize tasks, and manage time effectively.
Ability to collaborate patiently with teammates and colleagues from different professional backgrounds and manage projects involving multiple stakeholders.
Passion for institutional foodservice, openness to different visions of good food, and a strong understanding of—or ability to learn—National School Lunch Program guidelines.

Nice To Haves

High-volume cooking experience.

Responsibilities

Work with the Irvine Program Chef to implement systems and protocols, including kitchen organization, serving-line setup, food storage, and HACCP programs.
Conduct regular staff training across sites on culinary, safety, and operational best practices.
Roll out kitchen signs and tools from Brigaid’s training-material catalog across sites.
Visit sites regularly to assess progress.
Develop recipes and menus with the Irvine Program Chef in compliance with National School Lunch Program requirements.
Develop and implement a plan to roll out new menu items consistently and with high quality across sites.
Plan and conduct student tastings for new menu items; gather staff and student feedback and incorporate it into menu planning as appropriate.
Participate in occasional district- or community-wide events, including career fairs, back-to-school nights, and community meals.
Document progress in a daily journal and discuss it with the Irvine Program Chef during regular Zoom calls.
Participate in meetings with the district’s foodservice director and/or other stakeholders.
Follow Brigaid and district protocols and standards, and USDA and Department of Health guidelines and regulations.
Assist with job-related tasks such as receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing, and serving food, cleaning kitchens, and washing dishes.

Benefits

100% company-paid health insurance for the employee and family, with a gold-level Anthem Blue Cross Blue Shield plan and an optional platinum-level buy-up plan.
100% company-paid dental insurance for the employee and family through Guardian.
100% company-paid vision insurance for the employee and family through Guardian.
100% company-paid short- and long-term care insurance through Guardian.
Optional employee-funded Dependent Care FSA.
6 paid vacation days to start.
15 paid company holidays.
6 paid sick days.
401(k) with a 4% company match and immediate vesting.
Paid summer holiday break.
One-time $5,000 moving stipend, subject to tax, for candidates living more than 120 miles from Irvine who are offered the position and relocate to an area commutable to Irvine.