Putnam Program Chef

Brigaid; Putnam (CT); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401k with company match

Paid vacation days

Job summary

Brigaid is hiring a Putnam Program Chef to lead our partnership with Putnam Public Schools (PPS) in Putnam, CT on a full-time, exempt basis. The role oversees training, menu development, procurement, and district collaboration to elevate school meals.

You will work with PPS leadership to implement systems and deliver high-quality meals across sites. We offer full benefits and a compensation package around $87,500 annually, with a focus on staff development, kitchen operations, and compliance

Qualifications

• 5+ years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role
• ServSafe Manager certification or the ability to take Brigaid-sponsored course and pass the exam during training period
• Successful completion of two background checks prior to start date

Responsibilities

• Conduct regular staff training across sites on culinary and operational best practices
• Lead development and rollout of new menus and recipes in line with NSLP guidelines
• Assist with sourcing products, ingredients, and vendors; advise on equipment needs
• Oversee a Brigaid Chef and participate in staffing interviews and hires
• Represent Brigaid in district and community events and document progress in daily journal

Skills

Leadership

Food safety

Kitchen supervision

Staff training

Communication

Education

ServSafe Manager certification

Job description

Job Title: Putnam Program Chef

Job Status: Full-time Exempt

Brigaid Supervisor: Regional Chef

Location: Putnam, CT

Compensation: $87,500 plus full benefits

We’re hiring a Program Chef to lead our work with Putnam Public Schools (PPS)!

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 PPS:

Located in Windham County along the Quinebaug River, PPS supports over 1100 students across three schools.

The foodservice program serves breakfast and lunch daily and operates out of two kitchens. 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 PPS 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

• Oversee a Brigaid Chef.
• 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 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

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
• An optional Dependent Care FSA (employee-funded)
• 8 paid vacation days to start
• 17 paid company holidays
• 6 paid sick days
• A 401k with a 4% company match and immediate vesting

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.