Company 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.

Job description

Position Overview

The Chef de Cuisine (CDC) will lead the execution of breakfast/lunch/dinner for our Workplace, office catering clients and oversee the commissary where we produce all food. The CDC will lead all menu development by creating daily rotating menus born out of food creativity, effective product utilization and seasonality. The Chef de Cuisine will lead food production and help 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
• Supervisores sous chef, cooks, prep cook and dishwashers on a daily basis 
• Leads menu development based upon community desires
• Supports EC and  Sous Chefs  with weekly ordering
• Works with EC and Sous Chefs to develop and templatize kitchen systems 
• Develops and implements training systems and methods with EC for all BOH staff 
• Communicates with EC, Sous Chefs and FOH team to ensure quality and quantity standards are being maintained

 

Qualifications & Requirements

• 4+ years experience as a restaurant/commissary Chef with a passion for food & people, CdC experience preferred
• 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 with a team first mentality
• 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 
• Bi-lingual Preferred (Fluent in Spanish) 

 

Compensation & Benefits

• Competitive salary in an equitable tiered pay structure for all employees
• Cell Phone Stipend
• Health, dental, and vision insurance (After 90 Days)
• Self Managed Vacation, Paid Time Off (PTO) - (After 90 Days)
• All employees 401K (retirement account at 90 days)
• Commuter (pre-tax) - (After 90 Days)
• Holiday Pay 
• Meals provided daily onsite
• Opportunity to develop your skills, work with amazing people & change the world

 

Schedule & 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.

Compensation

this position is: salaried, 50k-75k

Application instructions

Deadline

no deadline