Rippling
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.
Do you want to work with a business-minded team to execute unique menus? Are you diligent in preparing an out-of-this-world eater experience?
Sifted is hiring a Sous Chef to join our team of experience makers in our Denver market. We provide daily lunch for some of the hottest startups. We need a Sous Chef who can spice up our menus, works well in a fast-paced environment, and is responsive to the needs of our clients.
We put a lot of heart, energy, and creativity into our food. If you share the same vision and passion for creating unforgettable meals, apply now and let’s get cooking!
What you’ll be doing
Support the city kitchen alongside the Managing Chef Assist with the design of unique weekly menus, special events and holiday specials for all dietary needs and restrictions Assist with daily pack out Assist with managing, training, and coaching the kitchen staff Execute strict quality control and assurance Monitor inventory, assist with ordering Monitor portion control and food costs Ensure the kitchen operations meet company and facility standards Oversee daily kitchen opening and closing duties, including deep cleaning Comply with and enforce sanitary regulations and safety standards Complete all required documentation, reports and/or logs in a timely manner Contribute to discussions around menus, new policies, implementation, new services Has a minimum of 2 years Sous Chef experience for large volume cooking for at least 300+, catering experience preferred. Has worked in previous kitchen roles such as line cook, prep/dishwasher Thinks quickly and critically under pressure Enjoys exercising creativity to develop new menus Understands diverse cooking methods, ingredients, and equipment Has experience with Google applications (Gmail, Google Drive), Microsoft Office and is comfortable communicating through email. Computer skills are required. Compensation : starting at $78k per year + yearly bonus opportunity; negotiable based on experience Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision + dental opt-in Unlimited paid time off; 10 paid company holidays; paid winter break 401(k) program after six months of employment Monthly cell phone usage reimbursement Free lunch during meal service Opportunities to take on larger roles within our organization + learn with a fast-growing start-up Eligibility
This position requires the ability to lift up to 50 lbs; This position must maintain ServSafe Food Manager certification; Work environment
This position is based in a commercial kitchen Physical requirements
This position requires the ability to lift up to 50 lbs and standing for up to six hours at a time The pay range for this role is: 78,000 - 78,000 USD per year (Seattle Kitchen)
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Support the city kitchen alongside the Managing Chef Assist with the design of unique weekly menus, special events and holiday specials for all dietary needs and restrictions Assist with daily pack out Assist with managing, training, and coaching the kitchen staff Execute strict quality control and assurance Monitor inventory, assist with ordering Monitor portion control and food costs Ensure the kitchen operations meet company and facility standards Oversee daily kitchen opening and closing duties, including deep cleaning Comply with and enforce sanitary regulations and safety standards Complete all required documentation, reports and/or logs in a timely manner Contribute to discussions around menus, new policies, implementation, new services Has a minimum of 2 years Sous Chef experience for large volume cooking for at least 300+, catering experience preferred. Has worked in previous kitchen roles such as line cook, prep/dishwasher Thinks quickly and critically under pressure Enjoys exercising creativity to develop new menus Understands diverse cooking methods, ingredients, and equipment Has experience with Google applications (Gmail, Google Drive), Microsoft Office and is comfortable communicating through email. Computer skills are required. Compensation : starting at $78k per year + yearly bonus opportunity; negotiable based on experience Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision + dental opt-in Unlimited paid time off; 10 paid company holidays; paid winter break 401(k) program after six months of employment Monthly cell phone usage reimbursement Free lunch during meal service Opportunities to take on larger roles within our organization + learn with a fast-growing start-up Eligibility
This position requires the ability to lift up to 50 lbs; This position must maintain ServSafe Food Manager certification; Work environment
This position is based in a commercial kitchen Physical requirements
This position requires the ability to lift up to 50 lbs and standing for up to six hours at a time The pay range for this role is: 78,000 - 78,000 USD per year (Seattle Kitchen)
#J-18808-Ljbffr