Colton Program Chef

Brigaid; Colton (CA); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Health insurance (100%)

Dental insurance (100%)

Vision insurance (100%)

Short- and long-term care insurance

Paid vacation days

Company holidays

401k with 4% match

Job summary

Brigaid is seeking a Colton Program Chef to lead our work with CJUSD. You will oversee cooking operations, train site staff, and ensure compliance with National School Lunch Program guidelines.

This full-time role requires collaboration with district leadership and regular site visits in Colton, CA. Bring 5+ years of cooking experience, 2+ years in supervision, and ServSafe Manager certification or the willingness to obtain Brigaid training.

Qualifications

• At least 5 years of professional cooking experience in a non-institutional setting.
• Minimum 2 years in a kitchen supervisory role, high-volume cooking a plus.
• ServSafe Manager certification or Brigaid-sponsored course and exam willingness.
• Ability to travel across multiple sites as needed.

Responsibilities

• Train staff across sites on culinary, safety, and operational standards.
• Lead procurement and menu development aligned with NSLP guidelines.
• Develop and implement new kitchen systems and training materials.
• Participate in interviews and district/community events when required.
• Document progress and collaborate with Brigaid regional chef via Zoom.

Skills

Cooking

Leadership

Staff training

Safety compliance

Menu planning

Education

ServSafe Manager certification

Tools

Microsoft Office

Google Suite

Zoom

Job description

Job Title: Colton Program Chef

Job Status: Full-time Exempt

Brigaid Supervisor: Regional Chef

Location: Colton, CA

Compensation: $90,000 plus full benefits

We’re hiring a Program Chef to lead our work with Colton Joint Unified School District (CJUSD)!

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 CJUSD:

Located in San Bernardino County, CJUSD supports approximately 19,000 students, grades TK-12 as well as preschool and adult education.

The foodservice program serves breakfast and lunch daily and operates out of 26 schools, with a central kitchen at one of the middle schools. 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

As the Program Chef, you’ll work in CJUSD 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.

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.

Training

• 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.

Recipes/Menus

• 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.

Procurement

• Assist with sourcing products or ingredients and finding vendors.
• Recommend and help source smallwares. Advise on equipment needs.

Other

• 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.

How You’ll Be Successful:

• 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.

Professional 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 two to three background checks prior to your start date

Physical Requirements:

• 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

Why Us:

Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series.

We’re proud to offer:

• 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

Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you!

We’re an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.