Junior Sous Chef

Sifted is hiring a Junior Sous Chef in our Redwood City kitchen to support the Managing Chef in daily food production and kitchen operations. What you’ll be doing Leading production for sauces, garnishes, vegetables and proteins Holding full ownership of labeling and organization pans and delis Executing strict quality control and assurance Owning daily pack out (load boxes/bins, re-therm hot items, assist with creating packout cards). Assisting with daily deep-clean items, comply with and enforce sanitary regulations and safety standards Assisting the Managing Chef and Sous Chef in facilitating discussions and answering questions about production, packout, and clean-up Assisting the Managing Chef and Sous Chef with the development and augmentation of systems in place 2-3 years of prior kitchen experience, preferably in supervisory positions Has had experience with catering and event servicing Has a working knowledge of diverse cooking methods, ingredients, and equipment Is experienced with Google applications (Gmail, Google Drive), Microsoft Office Compensation : starting at $32 per hour Sign on bonuses will be received on the first scheduled pay period after 90 days of employment and successful completion of the probationary period Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision + dental opt-in 80 hours of PTO with each year of employment; paid winter break from Dec 24 - Jan 1 Free lunch during meal service Opportunities to take on larger roles within our organization + learn with a fast-growing start-up Eligibility : This position must maintain a ServSafe Food Handler certification (Sifted will pay for certification) Work environment : This position is based in Redwood City, but will train in our Sunnyvale location for the first few months. Physical requirements : This position requires standing for up to 6 hours at a time and moving equipment up to 50 lbs. About Sifted Jess Legge and Kimberly Lexow were masters of the 9 to 5 - working at a high-growth tech start-up, with one question: “Could the work lunch be better?” It’s an expectation these days that work is hard and fast. But lunch doesn’t have to be that way. Imagining an office where employees want to stick around and share a table of inspired food, Legge and Lexow founded Sifted in 2015. Since then we’ve delivered millions of meals to Fortune 500s and high-growth startups across the US. When COVID-19 hit, our clients needed a partner to help them manage their new normal. That’s when we created our virtual team building experiences. Now as companies fully embrace the future of a flexible workplace, Sifted has become a comprehensive employee experience partner offering both in-office catering services + an extensive portfolio of engaging virtual experiences for distributed teams. We use 7 core truths as the framework of our employee engagement programs and team culture : Good food is powerful Simple food is the best food We support regular people with big ideas We make mistakes and evolve We seek, listen and implement feedback quickly + enthusiastically We are our clients’ biggest fans Sifted kitchens are zero food waste with all food scraps being composted and all leftovers being donated everyday. Since launching our donation program, Sifted has donated over $3M in lunches to those who experience food insecurity in our 6 cities. We believe that as our company grows, so does our responsibility therefore we’re constantly looking for ways to improve sustainability and protect our natural resources. #J-18808-Ljbffr