Job Title: Fayette County Program Chef
Job Status: Full-time Exempt
Supervisor: Brigaid Regional Chef
Location: Fayetteville, WV
Compensation: $75,000 plus full benefits


About Brigaid: Founded by former Noma head chef Dan Giusti, Brigaid is a startup that began challenging the school food status quo by putting professional chefs into public schools to cook fresh, wholesome food from scratch. In 2016, we launched our first pilot program with New London Public Schools in New London, Connecticut. Since then, we’ve partnered with school districts around the country and expanded our reach into institutional kitchens of all kinds, equipping chefs to work within the parameters of federally-funded food assistance programs to provide organizations with practical solutions and hands-on training that facilitate improved outcomes for those they serve. We encourage you to learn more about our work by visiting our website, chefsbrigaid.com, and our Instagram, @brigaid.

About Position: Brigaid has partnered with Fayette County Schools, a PK-12 district in Fayette County, West Virginia. The Child Nutrition department serves breakfast and lunch to approximately 3,000 students daily across 10 kitchen sites.


We’re hiring a Program Chef to help the department improve the overall quality of food offerings, increase the amount of scratch cooking in the district, and improve student satisfaction. The Program Chef would serve as a long-term fixture in the district, working closely year-round with both district leadership and kitchen teams to plan and implement changes in service of these goals. The Program Chef would also work on-the-ground to train teams on organization, food safety, and basic cooking techniques in order to increase their scratch cooking capability.


Job Responsibilities:

• Work with kitchen teams across the district to implement best practices and new protocols. Your job will be to set the highest example in quality and food safety for district employees to uphold every day then to reinforce these standards and continue to monitor progress and adherence.
• Interface with foodservice employees, managers, and supervisors from a wide variety of backgrounds in ways above and beyond a strict teaching capacity, including the possibility of engagement with the school and broader community.
• Independently plan, manage, and document visits to district kitchens, fill out daily chef journals for internal recordkeeping, and participate in regularly scheduled Zoom calls to discuss progress.
• Assist with any 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, doing dishes, etc.
• Follow all Brigaid/school district protocols and standards of conduct according to the Brigaid and school district employee handbooks.
• Adhere to all United States Department of Agriculture (USDA) and Department of Health (DOH) guidelines and regulations.

Job Qualifications:

• 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.)

• Serv Safe Manager certified, or the ability to take a Brigaid-sponsored 8-hour Serv Safe Manager course and pass the exam during the initial training period
• Strong understanding of proper food safety practices
• Strong cooking ability with an understanding of all basic cooking techniques
• Strong leadership and teaching skills
• Ability to lead, direct, and inspire foodservice teams
• Ability to use high-volume kitchen equipment
• Ability to follow recipes and use basic math to determine preparation quantities
• Good verbal and communication skills
• Well-versed in USDA National School Lunch Program (NSLP) standards and regulations or the ability to learn and adhere to these standards
• Basic computer literacy, including Microsoft and Google programs and Zoom
• Flexibility in accommodating emergencies or changes in schedule
• Ability to work well under pressure and coordinate tasks
• Ability to work well with others in a team environment

Physical Requirements:

• Ability to travel between various district school kitchens in a timely manner (and the possibility of carrying kitchen/culinary equipment during this travel)
• Ability to lift and carry heavy objects up to 50 pounds
• Ability to walk around and stand for long periods of time

To Apply:
To be considered, please submit a resume. The first round of the hiring process will be a Zoom interview, after which qualified candidates will be invited to a three-hour in-person practical interview in Fayetteville, WV. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Fayetteville. Should you live further than 120 miles from Fayetteville and are offered the position, Brigaid will support your relocation to an area commutable to Fayetteville by providing you with a one-time, lump sum $5,000 relocation allowance (subject to tax).

Due to the high volume of applicants, only qualified candidates will be contacted–no phone calls or emails, please. Brigaid is an equal opportunity employer and does not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, or 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.

Benefits:

• 100% company-paid health insurance - a gold level plan through Anthem Blue Cross Blue Shield
• 100% company-paid dental insurance through Guardian
• 100% company-paid vision insurance through Guardian
• 100% company-paid short- and long-term care insurance through Guardian
• 10 days of paid vacation to start
• 15 paid holidays
• 6 days of paid sick leave
• 401k with 4% company match and immediate vesting