District Chef 18 Hours per Week

Medfield Public Schools is seeking a District Chef to join their Food Service Team beginning August, 2025. This position reports to the Director of Food Services. General Responsibilities: Responsible for supporting scratch cooking, product consistency, local sourcing, and program expansion in schools. The District Chef will produce food in bulk, write recipes, assist with menu development, and assist with staff training. Qualifications: Culinary Arts Degree or equivalent experience required 2 years professional kitchen experience Must be ServSafe Manager Certified or ability to obtain within 90 days of hire Must be ServSafe Allergen Certified or ability to obtain within 90 days of hire Effective oral, written communication, and technological skills Demonstrates strong knife skills Demonstrates strong organizational skills and attention to detail Previous experience working in a large scale food production environment preferred School nutrition training and work experience preferred Basic Computer Skills Familiar with Google Suite Physical Requirements: Extensive physical demands including but not limited to lifting up to 40lbs, bending, pushing, and pulling Exposure to extreme temperatures (hot/cold) due to cooking and refrigeration equipment Constant standing Responsibilities: Food Preparation Prepares scratch foods in bulk including, but not limited to: sauces, dressings, vegetables, grains, and proteins according to established recipes Ensures consistency by measuring ingredients properly using scales and other measuring tools Utilizes commercial prep equipment such as slicers, choppers, mixers, blenders, food processors, and vacuum pack machines to process locally sourced ingredients Utilizes commercial food service equipment such as combi ovens, tilt skillets, ranges, convection ovens, kettles, steamers, and blast chillers to cook/cool food items Organizes prepared foods in proper quantities based on the different kitchens needs Properly packages, labels, and stores prepared foods according to standard operating procedures Understands nutritional regulations for school meals and meal pattern Record Keeping Completes preparation sheets, production records, and inventory logs Completes temperature logs, cooling logs, and other HACCP logs Utilizes Mosaic BOH Software system to access recipes, enter recipes, prepare school orders, and utilize production planning tools Program Expansion Develops recipes to meet nutritional requirements for program Tests recipes and assists with developing procedures for individual kitchen preparation Assists with menu planning and expansion of scratch menu items Conducts periodic taste testing with students and staff Keeps current with culinary trends Food Safety Participates actively in maintaining the operation, cleaning, and sanitation of all equipment and facilities according to all HACCP and SOP requirements Maintains all required temperature logs as assigned to meet compliance regulations Ensures compliance with HACCP procedures including hygiene, hand washing, food handling, time/temperature control, cooking methods, product rotation, proper washing and sanitizing of equipment and surfaces, and glove use Operates kitchen equipment properly Other Functions Communicates and collaborates with kitchen managers, food service administrative staff, and other district staff Participates in department professional development programs Demonstrates initiative and the ability to work without close supervision Performs other duties as assigned by the Director Terms of employment: 110 day position over the course of the school year, 18 hours per week, non-union Start Date: August 2025 Compensation: $35-$40 per hour, commensurate with experience

Salary : $35 - $40