HEX Superette is the sibling company of HEX Ferments. 

HEX Ferments has spent the last 10 years cultivating relationships with local growers and producers, educating others about the importance of incorporating fermented foods into our diets, supporting local and regenerative agriculture and inspiring others to make their own and /or start their own fermented foods businesses.

By supporting both the growers we source from and our local communities, HEX Ferments acts as a vital link in the local food supply chain.

HEX Superette is the culmination of these experiences, our goal is to create a space that brings us together and experience our local food system in action, in real time.

HEX Superette is a one-of-a-kind tasting room and local market in the Govans neighborhood of Baltimore City, and is the sibling of HEX Ferments, Baltimore’s own fermented foods company. Since 2013, HEX Ferments has been cultivating relationships with local farmers and eaters to make nutritious, living foods. HEX Superette features a bounty of our region’s finest, along with expanded offerings from HEX Ferments. The market champions local producers with a curated selection of offerings from further afield. The tasting room highlights HEX Ferments’ offerings, along with a plant-forward menu using locally sourced flavors and libations, executed in an approachable way. We host events and programming that are health, environment and food focused while building community.

We are passionate about the power of food to transform our health, our local economy and our planet. Consider applying if this describes some of your core values.

As Culinary Lead, you are curious and delighted about using ingredients to achieve a tidy, playful, nutritious and flavorful menu for the tasting room, market, and catered events. You see eating as both an experience and a source of nourishment, and you want to see guests excited about the food we make.

In the HEX Superette Kitchen you highlight our region’s bounty, while integrating items from both the marketplace and the offerings of HEX Ferments. Our guests are often inspired by what they taste on the menu, and can find these flavors in the market. The type of food we aspire to offer is unpretentious and relatable using primarily local ingredients to achieve a vibrant, plant-forward menu. We waste little and pride ourselves on using the totality of ingredients and upcycling wherever possible.

You have a strong culinary background, working in kitchens for at least 3 years and have excellent organizational skills. As Culinary lead you will work directly with the Owners and General Manager to keep the kitchen lean and efficient, well stocked, clean, on budget, staffed appropriately and motivated. You need to be comfortable in all areas; from cooking, cleaning, prep, ordering, inventory, to HAACP enforcement, COGS, and SSOPs. As the Culinary Lead, when challenges arise you are able to handle calmly to resolve. With efficiency comes ease and our shared goal as a team is to make everyone’s job joyful and fulfilling. To do that we pride ourselves on clear and respectful communication with our colleagues, vendors and HEX Superette guests. The culture among the team is one of collaboration, curiosity, encouragement and excitement. The bar, market and kitchen will constantly feed each other the energy and inspiration to evolve. This dynamism is inviting and appealing to our guests.

While not required, having a working knowledge or strong curiosity of fermentation and preservation techniques will enrich and inform your role. You want to actively engage in projects such as: koji, miso, tempeh, plant and milk based cheeses, yogurt, drying and aging - that can be used in both the kitchen and also merchandised in the market. Additional offerings the kitchen produces include: ready-made meals, breads, salads, preserves, dips, soups, stocks, snacks and treats. You respect ingredients, can keep food waste low and enjoy cooking seasonally. You seek inspiration from near and far; regional to international chefs, podcasts, literature, film and travel.

We are currently open Wednesdays to Sundays, 11AM-8PM.

Compensation

Salary starts at: $50K - $60K Depending On Experience
Paid every week on Fridays

After 90 days:
- Paid Time Off (PTO) accrued at the rate of 1 hour for every 30 hours worked: that’s approximately 69 hours paid time off in a year of 40 hour work weeks - 5 days paid sick leave, renews every year on hire date
- Select paid holidays