Parlier Program Chef

Brigaid•Parlier, CA

1d•Onsite

About The Position

Brigaid is hiring a full-time, year-round Program Chef to lead its work with Parlier Unified School District in Parlier, California. The district serves approximately 3,500 students through a foodservice program that provides daily breakfast and lunch across six kitchen sites. The role works closely with district leadership to build capacity for scratch cooking through staff training, improve the quality and consistency of menus, and increase student satisfaction. The district retains ultimate authority over the program’s strategic direction, while the Program Chef plays a key role in driving change. The position’s duties vary according to program needs and include training staff; implementing kitchen systems and protocols; developing recipes and menus that comply with the National School Lunch Program; gathering feedback through student tastings; assisting with procurement and equipment needs; participating in hiring and community events; documenting progress; and performing other foodservice tasks as needed. The Program Chef must follow Brigaid and district standards and comply with USDA and Department of Health guidelines and regulations. The role reports to a Brigaid Regional Chef and offers compensation of $90,000 plus full benefits.

Requirements

At least 5 years of professional cooking experience in a non-institutional setting.
At least 2 years of experience in a kitchen supervisory role.
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 between sites, potentially carrying kitchen or culinary equipment.
Ability to lift and carry objects weighing up to 50 pounds.
Ability to walk around and stand for long periods.
Proof of a negative skin prick TB test.

Nice To Haves

High-volume cooking experience.
Understanding of National School Lunch Program guidelines, or the ability to learn them.
Expert knowledge of foundational cooking techniques and ability to train people with varying experience levels.
Excellent leadership and teaching abilities.
Ability to collaborate patiently and effectively with colleagues from different professional backgrounds.
Ability to develop, organize, and advance projects while working with multiple stakeholders.
Basic computer literacy, including Microsoft and Google programs and Zoom.
Flexibility to accommodate schedule changes and ability to prioritize tasks and manage time effectively.
Genuine passion for institutional foodservice and openness to different visions of good food.

Responsibilities

Conduct regular training across sites on culinary, safety, and operational best practices.
Lead the production or implementation of systems and protocols for kitchen organization, serving-line setup, food storage, and HACCP programs.
Roll out kitchen signs and tools from Brigaid’s training catalog and facilitate the creation of new materials.
Visit sites regularly to assess progress.
Develop recipes and menus in compliance with the National School Lunch Program.
Develop and implement plans to roll out menu items consistently and with high quality across all sites.
Plan and conduct student tastings, gather feedback from students and staff, and incorporate it into menu planning as appropriate.
Assist with sourcing products, ingredients, and vendors.
Recommend and help source smallwares and advise on equipment needs.
Participate in interviews for prospective foodservice staff and provide hiring recommendations.
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 Brigaid Regional Chef during regular Zoom calls.
Participate in meetings with the district foodservice director and other stakeholders.
Follow Brigaid and district protocols and standards, as well as USDA and Department of Health guidelines and regulations.
Perform other job-related foodservice tasks, including receiving and storing 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 a platinum-level plan buy-up option.
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.
8 paid vacation days to start.
17 paid company holidays.
6 paid sick days.
401(k) with a 4% company match and immediate vesting.
One-time $5,000 moving stipend, subject to tax, for candidates living more than 120 miles away who are offered the position and relocate to an area commutable to Parlier.