Baldwinsville Program Chef

Brigaid•Baldwinsville, NY

4d•Onsite

About The Position

We’re hiring a Program Chef to lead our work with Baldwinsville Central School District (Baldwinsville)! Since 2016, we’ve been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 5 years alone, we’ve expanded from a team of 5 chefs to a coast-to-coast network of 70 and counting. About Our Partnership With Baldwinsville: Located about 10 miles northwest of Syracuse, Baldwinsville is the third largest suburban public school system in Onondaga County. It serves approximately 5,500 Pre-K to 12 students. The foodservice program serves breakfast and lunch daily and operates out of eight sites. They’re eager to: Build capacity for more scratch cooking through comprehensive staff training Elevate the quality and consistency of menu offerings Increase student satisfaction Operationalize a new central kitchen As the Program Chef, you’ll work in the district on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change.

Requirements

At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role
ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period
Successful completion of two to three background checks prior to your start date
Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel)
Ability to lift and carry objects up to 50 pounds
Ability to walk around and stand for long periods of time
Proof of a negative skin prick TB test
Model the highest standards for food quality and safety, organization, and professionalism.
Demonstrate a genuine passion for institutional foodservice.
Remain open to different visions of “good food.”
Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines.
Exhibit excellent leadership and teaching abilities.
Work effectively and patiently with teammates and colleagues of different professional backgrounds.
Be eager to collaborate.
Understand how to develop, organize, and drive projects forward while working with multiple stakeholders.
Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them.
Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom.
Be flexible in accommodating changes in schedule.
Understand how to prioritize tasks and manage your time effectively.

Nice To Haves

High-volume cooking experience is a plus.

Responsibilities

Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards.
Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs).
Roll out kitchen signs and tools across sites from our catalog of training materials.
Facilitate the creation of new materials.
Regularly visit sites to assess progress.
Develop recipes and menus in compliance with the National School Lunch Program.
Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites.
Plan and execute student tastings for new menu items.
Gather staff and student feedback and incorporate it into menu planning as appropriate.
Assist with sourcing products or ingredients and finding vendors.
Recommend and help source smallwares.
Advise on equipment needs.
Participate in interviews for prospective foodservice staff and offer hiring recommendations.
Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals.
Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls.
Participate in meetings with your district's foodservice director and/or other stakeholders.
Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks.
Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations.
Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes.

Benefits

100% company-paid health insurance for you and your family — a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well
100% company-paid dental insurance for you and your family through Guardian
100% company-paid vision insurance for you and your family through Guardian
100% company-paid short- and long-term care insurance through Guardian
8 paid vacation days to start
17 paid company holidays
6 paid sick days
A 401k with a 4% company match and immediate vesting
Travel stipend of $250 will be offered to each candidate living more than 120 miles away from Baldwinsville.
A one-time, lump sum $5,000 moving stipend (subject to tax) to support relocation.