Company description

Star Farm Chicago's mission is to build a resilient, equitable, and community-driven food system that expands access to fresh, nutritious, and culturally relevant food while creating economic opportunities for local farmers, youth, and underserved communities. Through urban agriculture, food education, culinary arts training, and community partnerships, we cultivate healthier neighborhoods, strengthen local food economies, and empower communities to grow, learn, and thrive.

Job description

Job Opportunity: Market & Production Chef at Star Farm Chicago
Star Farm Chicago is seeking a full-time, year-round Market & Production Chef to lead daily kitchen operations and support the growth of its community-driven culinary initiatives. Located on Chicago's Southside, Star Farm is a 501(c)(3) nonprofit urban agriculture organization dedicated to building an equitable and sustainable local food system. This role bridges production leadership, hands-on cooking, staff training, and operational compliance.

📋 Position Overview
Title: Market & Production Chef
Location: Sustainable Food Hub — 5256 S. Ashland Avenue, Chicago, IL 60609
Type: Year-Round | 32–40 hours per week (flexible scheduling, occasional evenings/weekends required)
Compensation: $52,000–$58,000 annually (commensurate with experience)
Reports To: Executive Director
Collaborators: Fresh Market Manager, Events Team, Community Food & Farm Team, School Partners, and Culinary Partners

🛠️ Key Responsibilities

1. Fresh Market & Kitchen Operations
Lead the weekly batch production of seasonal, grab-and-go prepared foods (salads, sandwiches, soups, grain bowls).
Integrate farm-grown and locally sourced produce into market items.
Establish reliable prep schedules and ensure product consistency, packaging, and presentation.
Monitor shelf life, rotate inventory, and minimize food waste.

2. Farm-to-School Program Implementation
Translate approved institutional menus into actionable production and delivery plans.
Train assigned staff on standardized preparation, safe handling, and strict portion controls.
Maintain absolute accuracy regarding ingredients, allergens, and dietary disclosures for school meals.

3. Value-Added Product Development
Manage production for the hub's retail line (soups, sauces, dressings, and frozen prepared meals).
Partner with consulting chefs to run product testing, standardize recipes, and evaluate production costs.
Ensure all items satisfy required safety, labeling, and profitability thresholds before retail introduction.

4. Catering & Supper Club Events
Plan and oversee kitchen production for farm-to-table catering and private, members-only Supper Club events.
Manage timelines, ingredient sourcing, and event-day culinary staffing.
Design seasonal menus highlighting diverse culinary traditions and local agriculture.

5. Recipe Standardization & Documentation (Non-Negotiable)
Systematically document all sub-ingredients, base stocks, and seasonings for every product.
Compile internal reference sheets outlining batch yields, portion sizes, exact food costs, and storage directions.
Ensure operations are structured so any trained team member can seamlessly reproduce any recipe.

6. Safety, Compliance & Leadership
Maintain an inspection-ready commercial kitchen space in line with regulatory licensing.
Train and onboard kitchen staff, interns, and volunteers in food safety, allergen control, and equipment operation.
Manage weekly inventory counts, handle vendor ordering, and provide concise updates on food-cost metrics.

🎓 Qualifications

Required
Experience: Minimum of 3 years in professional culinary arts or commercial food manufacturing.
Management: Proven track record in production tracking, commercial purchasing, and supervising kitchen crews.
Technical Skills: Strong proficiency in recipe scaling, batch production, and detailed ingredient tracking.
Credentials: Current food sanitation manager certification (or ability to earn it prior to starting).

Preferred
Background in retail prepared foods, catering, school lunch initiatives, or institutional food service.
Direct familiarity with seasonal menu design and diverse, culturally relevant cuisines.
Experience guiding entry-level workers, community volunteers, or culinary interns.
Bilingual proficiency in Spanish.
A baseline passion for food security, urban farming, and community economic development.

🚀 90-Day Success Criteria
A successful candidate will spend their first three months establishing operational continuity. Performance metrics include:
Creating a predictable, smoothly functioning weekly Fresh Market production rhythm.
Finalizing comprehensive ingredient, allergen, and cost logs across all active programs.
Successfully training staff on Farm-to-School production workflows.
Maintaining tight financial controls regarding waste tracking, ingredient yields, and inventory.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

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Deadline

November 20, 2026