Lead Production Chef - High-Volume Cook-Chill

DA Brand; Deerfield (MA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health insurance

403(b) retirement plan

Life and disability coverage

Generous paid time off

Tuition remission

Fitness center access

Complimentary dining hall meals

Job summary

Deerfield Academy is seeking a Production Chef to lead high-volume cook-chill production, ensure food safety, and supervise kitchen staff. You will train, supervise, and coordinate with the Head Chef, Sous Chef, and First Cooks on daily retherming needs, while maintaining SOPs and accurate production logs.

The role requires ServSafe certification or willingness to obtain it, 3–5 years of relevant experience, and strong organizational and communication skills.

Qualifications

• Completion of 12th grade or equivalent.
• Associate’s Degree in Culinary Arts, Food Service Management, Hospitality, or related field is preferred.
• 3–5 years of experience in high-volume food service.
• ServSafe certification is required, or willingness to become certified.
• Familiarity with dietary restrictions (gluten-free, dairy-free, vegan, vegetarian, kosher style, allergen-free).
• Strong organizational, interpersonal, and written communication skills.

Responsibilities

• Lead the preparation of high-volume cook chills and retherming of meals.
• Prepare ingredients according to standardized recipes.
• Operate and maintain cook-chill equipment and liaise with vendors.
• Maintain and push recipes to ovens; monitor temperatures.
• Develop and distribute SOPs for cook-chill processes.
• Supervise cooks and food service staff; ensure safety practices.

Skills

Food safety

Staff supervision

High-volume cooking

SOP development

Equipment operation

Training & onboarding

Record keeping

Sanitation

Education

Culinary degree

ServSafe certification

Tools

Combi ovens

Blast chillers

Kettles

Walk-in refrigerators

Job description

Deerfield Academy is seeking a Production Chef to lead high-volume cook-chill production, ensure food safety, and supervise kitchen staff. You will train, supervise, and coordinate with the Head Chef, Sous Chef, and First Cooks on daily retherming needs, while maintaining SOPs and accurate production logs.

The role requires ServSafe certification or willingness to obtain it, 3–5 years of relevant experience, and strong organizational and communication skills.