Production Chef

Personal Touch Food Service•Town of Orchard Park, NY

25d•$22 - $25•Onsite

About The Position

The Production Chef is responsible for the day-to-day culinary production operations at the commissary, ensuring all meals meet USDA meal pattern requirements, nutrition standards, and food safety regulations. This role translates standardized, USDA-compliant recipes into high-quality, appealing meals produced at scale, while maintaining compliance with HACCP protocols. The Production Chef works under the direction of the Commissary Manager to execute the master production schedule across all served sites.

Requirements

Valid NYS Drivers license required
3 or more years of high-volume food production experience in an institutional, school nutrition, healthcare, or commercial kitchen setting.
ServSafe Manager Certification or equivalent, obtained within 30 to 90 days of hire.
Working knowledge of USDA meal pattern requirements and Child Nutrition Program regulations, or willingness to be trained.
Supervisory experience preferred.
Culinary degree, formal apprenticeship, or equivalent professional experience.
Ability to stand for extended periods and lift up to 50 pounds.
Ability to work in hot and cold kitchen environments.
Early morning start times required due to commissary production schedules.
Basic computer skills including Microsoft office.

Nice To Haves

Experience with school nutrition software such as production and inventory systems (Nutrikids, Mosaic and LINQ).
Familiarity with HACCP documentation and audit processes.
Experience scaling recipes for large-batch or institutional production.

Responsibilities

Execute a variety of different cycles including USDA-approved cycle menus and standardized recipes with consistency in yield, portion size, and quality.
Adapt recipes for scratch-cooking, speed-scratch, or batch cooking as directed, while preserving nutrient content and meal pattern compliance (calories, sodium, whole grains, milk, fruit and vegetable components).
Conduct recipe testing, tasting panels, and menu development support in collaboration with the Commissary Manager and Registered Dietitian.
Monitor food quality, presentation, temperature, and taste standards at point of production.
Enforce HACCP-based Standard Operating Procedures at all critical control points.
Maintain accurate production records, temperature logs, and time and temperature control documentation required for USDA administrative review.
Ensure compliance with local health department codes and USDA food safety guidelines.
Support allergen management protocols and special dietary accommodation procedures.
Forecast production quantities based on daily meal counts and site orders.
Communicate ingredients and supply needs to the Commissary Manager for procurement.
Minimize food waste through proper production forecasting, batch cooking, and utilization of leftovers within USDA guidelines.
Conduct or assist with inventory counts and rotation using first-in, first-out procedures.
Ensure proper use, cleaning, and maintenance of kitchen equipment.
Report on equipment malfunctions or facility issues to the Commissary Manager.
Maintain sanitation standards throughout production areas.
Operate commissary delivery vehicles to transport prepared meals, food products, and supplies to satellite school sites as needed, following all applicable traffic laws and district vehicle safety policies.
Ensure food is transported at safe holding temperatures during transit in accordance with USDA and health department guidelines.
Assist with loading and unloading delivery vehicles and verify accuracy of site orders upon delivery.
Maintain delivery logs and report any vehicle issues to the Commissary Manager.
Provide daily and weekly production reports to the Commissary Manager.
Communicate with satellite site managers regarding delivery schedules, special menu items, or substitutions.
Participate in USDA administrative reviews and audits as needed.