Company description

Larder is a woman owned and led restaurant focused on from-scratch cooking, fermentation and local, organic, produce driven menus. We bake with gluten-free flours and work with other small businesses in the region to provide our customers with high quality products such as Motzi Bread, Keepwell vinegars and misos, Hex ferments, Priya Means Love body-care, Kitchen Girl Eggs, and Pure Chocolate by Jinji’s.

Job description

We run things a little differently than other restaurants. We make ‘slow-food’ in a ‘fast-casual’ setting. Counter service (no servers), an open kitchen and tips split evenly amongst all team members fosters a work environment that is collaborative, supportive and equitable.

In addition to prioritizing a healthy workplace, we take great pride in supporting local small farms, using organic and regenerative farming practices. Though we do serve meat (from certified humane sources) it is a much smaller part of our menus than vegetables, whole grains and fermented staples. We also grow our own herbs on our rooftop!

As the owner, I spend long days working in this business (not just on it) so it’s a top priority to nurture a healthy work environment where everyone involved works hard, feels appreciated and brings their best self to the group. We are proud of what we have built in our first two years and are looking for people to join us to grow our vision for the future. We strongly encourage women, non-binary, BIPOC and LGBTQAI+ candidates to apply.

—Helena del Pesco, Owner

Position: COOK

Thursday, Friday, Saturday 3pm - 11pm/close

General Duties/Expectations:

• Communicate clearly, respectfully and frequently with chef/owner and fellow team members.
• Enthusiasm for scratch-made food, supporting the local food-shed, and sustainable and just food systems.
• Comply with all regulations that pertain to health, safety, and labor requirements.
• Prioritize consistency
• Work clean
• Make food that is beautiful AND delicious
• Follow proper produce and meat handling standards
• Be willing to adapt and learn new techniques and flavor combinations
• Remain calm and composed under pressure

• Maintain proper attire, general cleanliness

Benefits and Compensation

$12/hour training wage for first two weeks. Regular hourly compensation before tips will be $10 - $12/hour depending on experience. Tips tend to range between $5-$8/hour. After training we will make up wages to guarantee minimum $15/hour if tip share is less than $5/hour.

Additional benefits include 30% employee discount and 30% 'sister business' discount at Clavel, WC Harlan, Fadensonnen and Sophomore Coffee.

Required

• Must be available evenings and weekends
• Must be able to work standing for 8-10 hours
• Must be able to lift 40 lbs
• 2+ years experience working in a professional kitchen OR strong desire to learn
• Must be fluent in English
• Must be willing to be vaccinated for COVID-19
• Must adhere to all COVID-19 safety protocols

Preferred

• Spanish language fluency
• Fermentation experience

Compensation

this position is: hourly, $15-20/hr

Application instructions

Deadline

no deadline