Culinary Production Chef

Production Chef
The Production Chef is responsible for the day-to-day culinary production operations at the commissary, ensuring all meals meet USDA meal pattern requirements, nutrition standards, and food safety regulations. This role translates standardized, USDA-compliant recipes into high-quality, appealing meals produced at scale, while maintaining compliance with HACCP protocols. The Production Chef works under the direction of the Commissary Manager to execute the master production schedule across all served sites.
Culinary Production and Menu Execution
Execute a variety of different cycles including USDA-approved cycle menus and standardized recipes with consistency in yield, portion size, and quality. Adapt recipes for scratch-cooking, speed-scratch, or batch cooking as directed, while preserving nutrient content and meal pattern compliance (calories, sodium, whole grains, milk, fruit and vegetable components). Conduct recipe testing, tasting panels, and menu development support in collaboration with the Commissary Manager and Registered Dietitian. Monitor food quality, presentation, temperature, and taste standards at point of production.
Food Safety and Compliance
Maintain accurate production records, temperature logs, and time and temperature control documentation required for USDA administrative review. Ensure compliance with local health department codes and USDA food safety guidelines. Inventory and Production Planning
Forecast production quantities based on daily meal counts and site orders. Minimize food waste through proper production forecasting, batch cooking, and utilization of leftovers within USDA guidelines. Conduct or assist with inventory counts and rotation using first-in, first-out procedures.
Equipment and Facility
Ensure proper use, cleaning, and maintenance of kitchen equipment. Report on equipment malfunctions or facility issues to the Commissary Manager. Maintain sanitation standards throughout production areas.
Operate commissary delivery vehicles to transport prepared meals, food products, and supplies to satellite school sites as needed, following all applicable traffic laws and district vehicle safety policies. Ensure food is transported at safe holding temperatures during transit in accordance with USDA and health department guidelines. Assist with loading and unloading delivery vehicles and verify accuracy of site orders upon delivery. Provide daily and weekly production reports to the Commissary Manager. Communicate with satellite site managers regarding delivery schedules, special menu items, or substitutions. Participate in USDA administrative reviews and audits as needed.
3 or more years of high-volume food production experience in an institutional, school nutrition, healthcare, or commercial kitchen setting.
~ Working knowledge of USDA meal pattern requirements and Child Nutrition Program regulations, or willingness to be trained. Culinary degree, formal apprenticeship, or equivalent professional experience.

Experience with school nutrition software such as production and inventory systems (Nutrikids, Mosaic and LINQ).
Experience scaling recipes for large-batch or institutional production.
Must have basic computer skills including Microsoft office.
Ability to work in hot and cold kitchen environments.
Early morning start times required due to commissary production schedules.
Personal Touch Food Service