What is a Brigaid chef?

Chef

At its core, a Brigaid chef is not unlike any other type of chef — our daily goal is to feed people delicious meals. Specifically, the bulk of the meals prepared go to students who need nutritious food to fuel their work in the classroom.

Brigaid chefs also have the opportunity to continue honing their craft. Brigaid is committed to developing complete chefs and provides all of the tools and resources necessary for you to continuously improve as a chef and a leader.

Much of that development happens in the school kitchens as they oversee an operation preparing meals for hundreds of students daily while keeping the menu fresh and National School Lunch Program-compliant.

Team Member

When you join Brigaid, you join a team of chefs each experiencing the same challenge of preparing delicious meals for several hundred students every day. Chefs collaborate, share recipes, and discuss management techniques. Every step along the way, our chefs have the support of their like-minded and passionate peers.

Leader

One truly unique aspect of the Brigaid chef role is the 1:1 relationship between chef and school. Our Chefs are full-time employees of their schools overseeing a single kitchen. Much like the head chef of a restaurant, they form relationships with the service providers that support the kitchen as well as with the students, staff, and teachers whom they feed. For many of our chefs, the relationships they build with the people who eat their food every single day are some of the most rewarding aspects of their job.

Impact

Maybe the restaurant you worked at had 5 to 10 regulars — you’ll now have 500 to 1,000 “regulars” daily, all of whom won’t hesitate to tell you exactly what they thought of your food, for better or worse. For each of these students, you will have the opportunity to feed them 5,000+ meals over the course of their K-12 education — that’s impact.

  Brigaid  chefs Angeline Chiang (left) and Tyler Guerin (right) cooking alongside René Redzepi of  Noma  (middle right) and Nicole Krasinski of  State Bird Provisions  and  The Progress  (middle left).

Brigaid chefs Angeline Chiang (left) and Tyler Guerin (right) cooking alongside René Redzepi of Noma (middle right) and Nicole Krasinski of State Bird Provisions and The Progress (middle left).

  Brigaid  Chef Wesley Barrington (right) cooking alongside Nicole Krasinski of  State Bird Provisions  and  The Progress  (left).

Brigaid Chef Wesley Barrington (right) cooking alongside Nicole Krasinski of State Bird Provisions and The Progress (left).

  Brigaid  Chef Angeline Chiang (left) next to Stuart Brioza of  State Bird Provisions  and  The Progress  (right).

Brigaid Chef Angeline Chiang (left) next to Stuart Brioza of State Bird Provisions and The Progress (right).

Apply Now



Executive Chef - Bronx, NY

Executive Chef - New London, CT

Or submit your resume and a cover letter to hello@chefsbrigaid.com.