Company description

Production Intern, Small-Batch Snack Brand (West LA)

Digz is making the first saffron rice chip. It's a crispy, golden, Persian-inspired chip inspired by tahdig, the crispy rice at the bottom of the pot that everyone fights over. Three real ingredients, made by hand in a home kitchen in LA, and we're just getting started.

Internship description

I'm a chef and the founder, and I'm looking for an intern who wants to learn what it takes to build a food brand from the ground up. You'll work right next to me, see how a product goes from an idea to a bag on a shelf, and grow as the brand does.

The big picture
We're moving from testing recipes to real production, so what you do in the kitchen will directly shape the product. Hours go up after the first month, and there's lots of room for more as we grow.

Responsibilities

Shape chip batter with a cookie press (full training provided)
Help with dehydrating, frying, seasoning and bagging
Label and seal bags, and pack orders
Keep the kitchen clean and organized on batch days

Requirements

Kitchen experience, or a real wish to work in one
Trustworthy and reliable, since you'll be working in my home kitchen. References required
A quick learner with a good attitude who shows up on time
Comfortable with repetitive, focused work (this is small-batch production, not fast food)
Ideally based in Brentwood, Santa Monica, Culver City or West LA

What you get: hands-on food production experience and a front-row seat to launching a brand. Hours go up after the first month, and there's a lot of potential for more as the brand grows.

Schedule and pay

Paid hourly, based on experience
2 days a week, starting ASAP
First month: 3 hours a day. After that: 5 hours a day

Start date: as soon as possible
Location: West LA, home-based kitchen

Compensation

this position is: hourly, $16.50 - 20/hr

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

no deadline