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About the Role

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.

Responsibilities

• 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.
• Conduct recipe testing, tasting panels, and menu development support.
• Monitor food quality, presentation, temperature, and taste standards at point of production.
• Enforce HACCP-based Standard Operating Procedures at all critical control points.
• Maintain accurate production records, temperature logs, and time and temperature control documentation.
• Ensure compliance with local health department codes and USDA food safety guidelines.
• Support allergen management protocols and special dietary accommodation procedures.
• Forecast production quantities based on daily meal counts and site orders.
• Communicate ingredients and supply needs to the Commissary Manager for procurement.
• Minimize food waste through proper production forecasting, batch cooking, and utilization of leftovers.
• Conduct or assist with inventory counts and rotation using first-in, first-out procedures.
• 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.
• Ensure food is transported at safe holding temperatures during transit.
• Assist with loading and unloading delivery vehicles and verify accuracy of site orders upon delivery.
• Maintain delivery logs and report any vehicle issues to the Commissary Manager.
• 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.

Requirements

• Valid NYS Drivers license required.
• 3 or more years of high-volume food production experience in an institutional, school nutrition, healthcare, or commercial kitchen setting.
• ServSafe Manager Certification or equivalent, obtained within 30 to 90 days of hire.
• Working knowledge of USDA meal pattern requirements and Child Nutrition Program regulations, or willingness to be trained.
• Supervisory experience preferred.
• Culinary degree, formal apprenticeship, or equivalent professional experience.
• Experience with school nutrition software such as production and inventory systems (Nutrikids, Mosaic and LINQ).
• Familiarity with HACCP documentation and audit processes.
• Experience scaling recipes for large-batch or institutional production.
• Must have basic computer skills including Microsoft office.
• Ability to stand for extended periods and lift up to 50 pounds.
• Ability to work in hot and cold kitchen environments.
• Early morning start times required due to commissary production schedules.

Skills

• USDA meal pattern requirements
• Nutrition standards
• Food safety regulations
• HACCP protocols
• Recipe execution
• Batch cooking
• Inventory management
• Sanitation
• Delivery driving
• Microsoft office

Location

• Commissary

Work Type

• Full-time

Experience Level

• 3+ years of high-volume food production experience

Education Level

• Culinary degree, formal apprenticeship, or equivalent professional experience