Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $90,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Short-term care insurance
Long-term care insurance
Paid vacation
Paid holidays
Paid sick leave
401K with company match
Job Description
Brigaid is a dynamic organization that has been at the forefront of redefining success in institutional foodservice since 2016. With a rapidly growing team that has expanded from just 5 chefs to over 60 chefs nationwide, Brigaid delivers expert systems and culinary solutions that enable kitchens to consistently and confidently prepare high-quality meals. As a company dedicated to transforming institutional kitchens, Brigaid partners with school districts and other organizations to elevate foodservice programs through innovative training, recipe development, and operational excellence. The culture at Brigaid is deeply rooted in empowerment and professional growth, offering team members opportunities to expand their... Show More
Job Requirements
- Ability to travel across sites efficiently
- Ability to lift and carry up to 50 pounds
- Ability to stand and walk for long periods
- Proof of negative skin prick TB test
- Successful completion of two background checks
- Flexibility in schedule changes
- Effective prioritization and time management skills
Job Qualifications
- At least 5 years of professional cooking experience in a non-institutional setting
- At least 2 years in a kitchen supervisory role
- Strong understanding or ability to learn National School Lunch Program guidelines
- ServSafe Manager certification or ability to complete Brigaid-sponsored training
- Excellent leadership and teaching abilities
- Passion for institutional foodservice
- Ability to work effectively with diverse teams
- Demonstrated project management skills
- Expert knowledge of foundational cooking techniques
- Basic computer literacy including Microsoft, Google programs, and Zoom
Job Duties
- Conduct regular staff training across sites on culinary, safety, and operational best practices
- Lead the production and implementation of new systems and protocols such as kitchen organization, serving line setup, food storage, and HACCP programs
- Roll out kitchen signs and tools from training materials catalog and facilitate creation of new materials
- Regularly visit sites to assess progress
- Develop recipes and menus with a focus on scratch-cooked options compliant with National School Lunch Program
- Develop and implement plans to ensure menu consistency and quality across sites
- Plan and execute student tastings and incorporate feedback into menu planning
- Recommend and help source smallwares and advise on equipment needs
- Participate in district and community events such as career fairs and back-to-school nights
- Document progress daily and collaborate with Regional Chef
- Participate in meetings with foodservice directors and stakeholders
- Adhere to all protocols and standards including USDA and Department of Health guidelines
- Assist with receiving, storing, preparing, and serving food, kitchen setup and cleaning as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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