Westminster Program Chef

Brigaid•Huntington Beach, CA

6d•Onsite

About The Position

Brigaid is hiring a full-time, year-round Program Chef to lead its work with Westminster School District (WSD) in Huntington Beach, California. WSD serves nearly 7,800 students across 17 schools, with breakfast and lunch prepared at 17 sites, including a central kitchen. The Program Chef will collaborate with district leadership to improve the foodservice program, while the district retains ultimate authority over its strategic direction. The role focuses on establishing consistent kitchen standards and operating procedures, building staff capacity for scratch cooking through training, creating a formal recipe and menu development process, improving menu quality and consistency, and increasing student satisfaction. The Program Chef will provide culinary, safety, and operational training; develop and roll out recipes and menus consistent with the National School Lunch Program; gather feedback through student tastings; support procurement and equipment planning; and work with district staff and stakeholders on program initiatives. The position also includes site visits, participation in hiring and community events, progress documentation, regular calls with the Brigaid Regional Chef, and other kitchen tasks as needed. The successful candidate will model high standards for food quality, safety, organization, and professionalism; bring strong culinary and teaching skills; collaborate effectively with colleagues and stakeholders; and adapt to changing schedules and priorities. The role requires travel among sites and the ability to perform physical kitchen work.

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 ability to take a Brigaid-sponsored 8-hour 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 weighing 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 with varying experience levels.
Ability to collaborate patiently and effectively with colleagues from different professional backgrounds.
Ability to develop, organize, and drive projects forward while working with multiple stakeholders.
Basic computer literacy, including Microsoft and Google programs and Zoom.
Flexibility in accommodating schedule changes and ability to prioritize tasks and manage time effectively.

Nice To Haves

High-volume cooking experience.
Understanding of National School Lunch Program guidelines, or ability to learn them.

Responsibilities

Conduct regular staff training across sites on culinary, safety, and operational best practices.
Lead the production and implementation of systems and protocols, including kitchen organization, serving line setup, food storage, and HACCP programs.
Roll out kitchen signs and tools and facilitate the creation of additional training 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 sites.
Plan and conduct student tastings for new menu items, gather staff and student feedback, 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, such as 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.
Assist with other job-related tasks, including receiving and storing supplies, kitchen setup and breakdown, 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 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.
Comprehensive leadership training series and professional growth opportunities.
For candidates living more than 120 miles away who are offered the role, a one-time $5,000 relocation stipend, subject to tax.