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Brigaid - Philadelphia hiring Training Chef - Northeast in Philadelphia, PA

Brigaid - PhiladelphiaMore Info

Full Time • Salary ($85k)
Expired: Jan 3, 2024

Sorry, this job expired on Jan 3, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

Job Title: Training Chef
Job Status: Full-time Exempt
Supervisor: Brigaid Regional Chef
Location: Northeast (within 50 miles of a major airport), with 60% travel
Compensation: $85,000 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 the New London Public School district 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 recently partnered with multiple districts in the Northeast to bring hands on, practical training instruction to their teams.    

We’re hiring a Training Chef to travel to these districts to help them improve the overall quality of food offerings–and increase the amount of scratch cooking on the menu, maximize the value of current infrastructure, and increase student satisfaction. The Training Chef would work closely with both district leadership and kitchen teams to plan, implement, and train in service of these goals. The Training Chef would also work on the ground to train teams at each school kitchen on organization, food safety, and basic cooking techniques in order to increase their scratch cooking capability. 

Note that while this position would predominantly travel to locations in the Northeast, some travel may be to the West Coast. 

Job Responsibilities:

  • Travel to various locations to implement in-person Brigaid trainings. Your job will be to demonstrate the highest example in quality and food safety for training partners. 
  • Coordinate with food service directors on menu planning, grocery lists, equipment lists, staffing levels, and all aspects of planning training days.
  • Become well versed in the Brigaid recipe template and recipe scaling. 
  • Use Brigaid training tools to teach signs. 
  • Utilize Google Calendar to manage your own travel and training schedule. 
  • Independently plan, manage, and document trainings while providing excellent organizational and time management skills and be self motivated. 
  • Be able to adapt quickly to changing environments and be flexible with your schedule and plans.
  • Participate in regularly scheduled Zoom meetings with the Brigaid HQ team as needed. 
  • Follow all Brigaid/partner organization protocols and standards of conduct according to the Brigaid and organization 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).
  • ServSafe Manager certified, or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during the initial training period.
  • Strong understanding of good food safety practices.
  • Strong cooking ability, with understanding of all basic cooking techniques.
  • Strong leadership and teaching skills.
  • Ability to lead, direct, and inspire food service 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 training sites 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.
  • Proof of negative skin prick TB test is required.
  • Travel required: 60%; must live or be willing to move to the Northeast region, within 50 miles of a major airport. While the majority of travel will be in the Northeast, some may include travel to the West Coast. 

To Apply:

To be considered, please submit a resume and complete the secondary application when prompted by Culinary Agents (it is a link to Brigaid's Bamboo hiring portal). This secondary application must be completed for your candidacy to be considered.

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 New London, Connecticut. To be considered, you must be able to attend this in-person interview and follow the COVID-19 protocols listed below. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from New London, and all candidates participating in the in-person practical interview will receive compensation for their time. Should the final candidate for this position need to move, Brigaid also offers a one time, lump sum of $5,000 in relocation assistance, which is paid as part of the first paycheck and is 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 federal holidays
  • 6 days of paid sick leave
  • 401k with 4% company match

COVID-19 Considerations:

  • The initial interview will be conducted virtually, and a mask may be required to be worn at the in-person interview. Depending on the requirements of specific partner organizations, we may ask that you provide proof of COVID-19 vaccination. 

Compensation Details

Compensation: Salary ($85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k


Required Skills

Food Safety Knowledge

Menu Development

Recipe Development

Leadership

Communication

Positive Attitude

Cleaning / Sanitation

Safety and Sanitation

Team Management

Culinary Skills

Safety Procedures Knowledge

Organizational Skills

Professionalism

Attention to Detail

ServSafe Certified

Training Others

High Volume Cooking

Can Lift Up to 50 Lbs

Teamwork

Time Management

Problem Solving

People Skills

Quality Control

Motivated

Read more

View Job Description

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Food Consulting

Part of 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 the New London Public School district 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.