Riverview Program Chef

Brigaid•East Sandwich, MA

1d•$95,000•Onsite

About The Position

We’re hiring a Program Chef to lead our work with Riverview School! 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 3 years alone, we’ve expanded from a team of 5 chefs to a coast-to-coast network of 80 and counting. About Our Partnership With Riverview School: Located on Cape Cod, Riverview School (“the School”) provides a transformative educational and residential experience for over 200 students with diverse learning needs. The School’s kitchen currently serves roughly 125,000 meals a year across breakfast, lunch, and dinner. In addition to the School, an adult residential community for Riverview graduates is set to open in 2027 on a second campus. It will include a central kitchen which will serve as the operational hub for both campuses, producing lunch and dinner seven days a week for up to 200 community residents while also supplying the School’s kitchen with commissary-style bulk prep and partially finished meals. As the Program Chef, you’ll work on-site on a full-time and year-round basis to lead the foodservice program. In the first year, you will be based at the School’s kitchen, running daily operations, building systems, training the existing team, and updating the menu with a focus on more scratch cooking. In the second year, you will transition to the central kitchen where you will oversee the implementation of a full commissary model across the two campuses. Although Riverview leadership will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities.

Requirements

At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.)
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 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

Responsibilities

Oversee the day-to-day operations of the foodservice program and its transition to a full commissary model while staying within budgeted guidelines and adhering to the highest food safety and quality standards.
Develop and implement a weekly production schedule that ensures meals are ready for service.
Create and oversee staff schedules.
Implement and oversee systems/protocols for kitchen organization, serving line setup, food storage, HACCP programs, etc. across both campuses.
Roll out kitchen signs and tools across both campuses from our catalog of training materials. Facilitate the creation of new materials.
Maintain required records, including those related to food production, purchasing, and inventory as well as all HACCP documentation, including food safety and temperature logs.
Source products/ingredients and find vendors.
Source smallwares and advise on equipment needs.
Place all orders.
Ensure all deliveries are properly received, stored, and rotated.
Develop recipes and menus in coordination with Riverview’s health and wellness team.
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.
Oversee proper production, portioning, plating, and service of all menu items for meal service according to guidelines from Riverview’s health and wellness team.
Conduct regular staff training across both campuses on basic culinary, safety, and operational best practices in accordance with our standards.
Regularly visit sites to assess progress.
Participate in interviews for prospective foodservice staff and offer hiring recommendations.
Participate in occasional organization-wide events, such as career fairs and back-to-school nights.
Interface with students, district employees, and program leadership from a wide variety of backgrounds and learning styles.
Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls.
Participate in meetings with organization leadership and/or other stakeholders.
Adhere to all of our protocols and standards as well as those of Riverview 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
Paid vacation, sick days, and company holidays
A 401k with a 4% company match and immediate vesting

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