Sous Chef
Just Fare, United States
Job Description
About Just Fare
We started as a Bay Area food and farm consultancy called Fare Resources in 2009 and have evolved into a multi-faceted social enterprise called Just Fare. What remains true throughout our journey is our commitment to good food and good people: creating great culinary and hospitality jobs, designing better culinary working environments, and sourcing as much good food from the local community as possible.
Today we offer products and services to deliver on our mission. We make great food for all people to support a better food system and demonstrate fair business practices by providing a quality workplace and creating delicious, dignified food for our community.
About Workplace
We pride ourselves in being a new kind of food management company. Our values-driven food programs are built upon smart design, responsible food and empowered people. We are shifting the way people eat at schools, companies and institutions. We create food rooted in health and simplicity, primarily using organic ingredients sourced from local and organic California farms.
Overview
The Sous Chef will support the Executive Chef in overseeing the commissary where we produce all food as well as, executing breakfast/lunch/dinners as needed for our Workplace office catering clients. The Sous Chef will lead all menu development by creating daily rotating menus born out of food creativity, effective product utilization and seasonality. The Sous Chef will lead food production and help to design and implement kitchen systems.
Responsibilities
- Leads preparation and execution of breakfast/lunch/dinner
- Leads production schedule and identifies/implements production efficiencies in the kitchen
- Leads and develops kitchen team
- Ensures kitchen is regularly cleaned and maintained in adherence to the Board of Health’s policies
- Manages Cooks and Dishwashers on a daily basis
- Leads menu development based upon community desires
- Supports EC and PM Sous with weekly ordering
- Works with EC and PM Sous to develop and templatize kitchen systems
- Develops and implements training systems and methods with EC for all BOH staff
- Communicates with EC, PM Sous and FOH team to ensure quality and quantity standards are being maintained
Requirements
- 4+ years experience as a restaurant/commissary Chef with a passion for food amp; people
- Strong understanding of professional cooking and knife handling skills, local and seasonal ingredients, diverse cooking styles, cultures, producers and farms
- Positive attitude, strong work ethic, professionalism, communication and patience
- Fun to be around, hungry to grow within a startup, organized and disciplined
- Basic computer skills (docs, spreadsheets, google docs, etc.)
- Manager level ServSafe certification
Schedule amp; Expectations
Typical schedule is Monday through Friday with hours dependent on the service. You are responsible for managing your schedule, based on your shift availability, with your supervisor.
Shift details: Monday to Friday 6am to 2pm
Benefits
- Competitive salary / wages
- Full time employees receive Health, dental, and vision insurance
- 401K (retirement account)
- Free daily meals
- Opportunity to develop your skills, work with amazing people amp; change the world