Westminster Program Chef

Brigaid•Huntington Beach, CA

5d•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 closely with district leadership to plan and implement improvements to the foodservice program. The district retains ultimate authority over strategic direction, while the chef plays a key role in driving change. The role focuses on developing consistent kitchen systems and standards, building staff capacity for scratch cooking through training, establishing recipe and menu development processes, improving the quality and consistency of meals, and increasing student satisfaction. Specific work will vary with program needs and may include training, menu development, procurement support, hiring recommendations, event participation, progress documentation, stakeholder meetings, and hands-on kitchen tasks. The position is based in Huntington Beach, California, and requires travel among district sites. Compensation is $90,000 plus full benefits. Candidates must attend an in-person practical interview in Huntington Beach to be considered. A $250 travel stipend is offered to candidates who live more than 120 miles away. Candidates who live more than 120 miles away and are offered the job will receive a one-time $5,000 moving stipend, subject to tax, to support relocation to an area commutable to Huntington Beach.

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 ServSafe Manager course and pass the exam during the initial training period.
Successful completion of two to three background checks before the start date.
Proof of a negative skin-prick TB test.
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.
Ability to model high standards for food quality and safety, organization, and professionalism.
Genuine passion for institutional foodservice and openness to different visions of “good food.”
Strong understanding of National School Lunch Program guidelines, or ability to learn them.
Excellent leadership and teaching abilities, including expert knowledge of foundational cooking techniques and the ability to train people with varying experience levels.
Ability to work effectively and patiently with teammates and colleagues from different professional backgrounds and eagerness to collaborate.
Ability to develop, organize, and advance projects 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.
Ability to attend the in-person practical interview in Huntington Beach, California.

Nice To Haves

High-volume cooking experience.

Responsibilities

Conduct regular staff training across sites on culinary, safety, and operational best practices in accordance with Brigaid standards.
Lead the production and/or implementation of systems and protocols, such as kitchen organization, serving-line setup, food storage, and HACCP programs.
Roll out kitchen signs and tools from Brigaid’s training-material 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 a plan to roll out new menu items consistently and with attention to 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, ingredients, and vendors.
Recommend and help source smallwares, and 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 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/or other stakeholders.
Follow Brigaid and district protocols and standards, as well as applicable USDA and Department of Health guidelines and regulations.
Assist with other job-related tasks, including 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 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.
Comprehensive leadership training series to support professional growth.
$250 travel stipend for candidates living more than 120 miles from Huntington Beach who attend the in-person interview.
One-time $5,000 moving stipend, subject to tax, for candidates living more than 120 miles away who are offered the job, to support relocation to a commutable area.