Company description

At Scratch Made we prepare and deliver heat-and-meals made with ingredients sourced from farms in Maryland and Pennsylvania. Each week, our customers choose from six entrees (four omnivore and two vegetarian), as well as sides, baked goods and fresh produce. All of the meals are packed into compostable containers and arrive along with easy reheating instructions. Our team is made up of experienced cooks who have worked in some of the best restaurant kitchens in the region and, as our name suggests, we use whole ingredients and do not rely on pre-processed sauces, marinades or stocks.

Menu items are planned on a week-to-week basis and are heavily influenced by seasonal availability lists circulated by our farmer partners. Cookbooks are used for inspiration, especially those with a local-first approach. When reasonable, each component of a dish begins at its most basic form. Recipes for each menu item are prepared and distributed prior to each week’s prep.

Sourcing directly from growers is our preferred method of obtaining ingredients due to the highest percentage of each dollar allocated to the farmer, as well providing the opportunity to work the highest quality product.

Customers can access our weekly menu on OrderScratchMade.com which includes six unique dishes, two of which are vegetarian and the remaining omnivore. The standard “price of admission” is $75 for four meals per week. Weekly plans include Individual, Family of Two, Family of Three and Family of Four. There’s no subscription required and families (or individuals) have the ability to opt-in or out on a week-to-week basis.

Job description

This opening is for the position of prep cook whose responsibilities include the following: Learning, upholding, and improving upon the established standard of food quality and the full scope of dish prep; from start to finish. Maintaining a tidy workspace and excellent communication skills are essential to your success. Finally, you are expected to ensure that all food handling follows the protocols laid out in the approved HACCP plan.

The ideal candidate has experience working back-of-house and is comfortable working in a busy production kitchen. Familiarity with our style of ‘from scratch’ cooking is a plus.

Compensation

this position is: hourly, $20/hr +

Application instructions

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Deadline

October 11, 2026