Company description The Cupboard is a local meal delivery business which aims to execute seasonal and high quality meals for families in San Francisco, Marin, and South Bay. We source from local & sustainable purveyors. 

Most of our clients come to us with a variety of dietary preferences and allergens, most commonly: Whole30, paleo, vegetarian, dairy free, gluten free, nut free. The beauty of our service is that we are able to accommodate to many preferences, but it requires a team that is detail oriented and can learn what allergens our clients have.

We're proud to support our clients through healthy and sustainable meals — and believe in creating a work environment that is equally as supportive for our team as for our clients. Job description The Cupboard is looking for a holistically minded chef to join our team! You will work closely alongside 2 supporting prep cooks, another lead chef, and the founder of the business to plan and execute weekly production of meals. 

Must have at least 3+ years of working in a fast-paced professional kitchen environment. Ideally you have a well rounded experience in a variety of cuisines, cooking styles, and experience preparing proteins (butcher experience is a bonus). Chefs that have experience both in a restaurant setting and a private chef setting is also preferred, but not required. 

This role includes 2 days in-person in our commissary kitchen and 2 days remote with a weekly manager meeting for planning the following week's menu and in person ingredient sourcing. We're growing, additional hours likely within the first few months.

This position will entail:

• Being a part of a team that cooks for ~20 families per week, a rotating menu that is somewhat customized for clients with allergies, and that is ingredient-quality-seasonally driven
• Help plan, strategize, execute our weekly meals, from planning menus to cooking
• Maintaining high quality and premium service for our client including beautiful presentation of the final dishes
• Working with alternative ingredients that are sugar free, gluten free, dairy free, refined-ingredient free

• Managing inventory, utilizing inventory to minimize waste and efficiency
• Placing wholesale orders with our purveyors and vendors
• Supporting other staff members when needed
• Preparing and cooking animal proteins with varying techniques and following a huge variety of cuisines 
• Shopping in-person at the grocery store to pick up as-needed items on a weekly basis

You:

• 3+ years professional kitchen experience, ideally with a variety of roles and cuisines
• Must be available Sundays, Mondays, Wednesdays, and Fridays / Saturdays
• Attention to detail is imperative for success 
• Take initiative to solve problems
• Familiar with cleaner styles of eating like whole30, paleo, vegetarian, dairy & gluten free
• Are comfortable with using a computer / emails / spreadsheets (or willing to learn)
• Consider yourself efficient and a quick learner
• Have a positive attitude and are flexible as challenges come your way
• Have a growth mindset, as we are a growing business and have big goals for 2022
• Conversational in Spanish is a bonus but not necessary 
• A car is preferred since some tasks will be done in person, but please apply if you're without a vehicle

COMPESENTATION
Hourly between $29-33/Hr DOE with pay increase after 3 months.
Role is 25-30 hours per week (increase of hours is highly likely within the first 3 months)

SCHEDULE
Sunday + Monday 8am - 3 or 4pm
Wednesday 9am-2pm (remote)
Friday or Saturday - 10am-2pm (remote / in person sourcing)

COVID
This is an-in person position. All team members must be vaccinated and we are still wearing masks. Compensation this position is : hourly, $20/hr + Application instructions DeadlineJanuary 01, 2022