Since 2004, Acre has been providing dietitian-approved, scratch-cooked, healthy lunches to San Francisco schools using only the best ingredients purchased from local sources. We utilize the richness of Bay area ingredients, purchase from local farmers and organic whenever possible. As a small, local, minority and woman owned company with authentic sustainability values, Acre consciously integrates sustainability and nutrition principles into the dining culture by familiarizing eaters with the local farms, seasonality, nutrient-rich eating practices, and demonstrating zero-waste efforts. Our team works on site together to serve over 1,500 delicious, organic meals. It’s gratifying work to serve our students and educators nutritious and delicious meals each day.

We are looking for an experienced Head Chef to join our team, working at local independent schools in San Francisco. As a member of the Acre Real School Lunch team, you will enjoy our consistent schedule that ends daily by 3pm Monday-Friday, with guaranteed full-time hours each week and weekends and summers off. Our working hours are during the school day, with very few exceptions for special community events. Our Acre team works with independent schools across San Francisco to prepare, cook, and serve a delicious lunch, made-from scratch, on location each school day.
 

Position Purpose and Objective

The ideal Head Chef will be excited about leading a team, while collaborating closely, giving direction and also operating as a true chef who provides quality, delicious meals. They will also be interested in working in friendly kitchens that are fast-paced, enjoy keeping the wheels of the operation continuously moving and managing the many aspects of a daily lunch program. This position oversees all other positions that work in the kitchen, cooks the meal and directs the cooking of the meal, oversees quality control of the product and its service. You will collaborate with the site manager on location, manage receiving, track school lunches, and ensure quality of service and oversee the execution of our from scratch Acre Real School Lunch Program each day.
 

Responsibilities:

• Prepare and oversee the preparation of all foods according to Acre Gourmet standards and specifications, while carrying out the Acre school lunch program on a daily basis, including adhering to quality, food safety and cleanliness standards
• Orchestrate the lunch service, including directing Acre team, acting as a liaison with the parent lunch volunteers and school administration, and communicating with the site manager
• Consistently deliver superior customer service to the school community and exhibit professionalism and courtesy in all interactions
• Coordinate and execute menus, presentation and execute food service for all school catering/events
• Responsible for the openings and shutdowns of the kitchen for reopening
• Work with Acre team to refer all catering inquiries / special requests and school communications to the appropriate manager, collect and submit all invoices, write a weekly “Friday report” and forward to management and keep notes of every meal served in the Chef’s book
• Utilize leftover foods efficiently and in a tasty manner and work with Food Runners to donate any food and fill out appropriate forms
• Order dairy and other foods, receive and check in all orders as they arrive daily and ensure that they’re correct by checking them against the order sheet and within pricing guidelines, keep inventory of all fresh and dry goods and keep them well rotated and in stock as needed
• Provide staff and kitchen oversight, including scheduling staff and performance management, upholding Acre Break policies, ensure timely and accurate time & attendance data, ensure staff is not working unwarranted overtime and tracking any necessary overtime and explanations
• Maintain the cleaning schedule for the kitchen as well as HAACP logs to ensure a sanitary kitchen
• Follow company guidelines when health inspections occur to ensure a positive and productive work environment during an inspection
• Training and reviews: Participate in 2 reviews per school year and 1-2 training sessions per year
• Other duties relevant to the role as assigned

Requirements:

• Minimum 5 years professional cooking experience, including at least 2 years in a supervisory role, with advanced cooking, baking and knife skills in high volume production
• Experience with inventory control and receiving product
• Ability to lead and mentor a team, possess strong organizational and communication skills, work calmly in a fast-paced work environment, and maintain a professional atmosphere, appearance and conduct at all times
• High School diploma required; college in culinary arts, food service, hospitality or related field preferred
• Must possess basic computer literacy and be able to use Gmail
• Experience with documenting using daily HAACP logs and ability to administer safe food practices and experience operating with cost-saving measures as a factor

Schedule, Job Environment and Expectations:

• Full time for 10-10 1/2 months during the school year
• All school days 7am-3pm (Monday-Friday)
• Must be able to occasionally work catering events as needed
• Ability to operate general high volume kitchen equipment

• Ability to use general office supplies, including laptop computer
• Must be able to stand for extended periods of time
• Must be able to perform repetitive tasks such as chopping, slicing, or assembling
• Must be able to lift 50 pounds