Golden Roots Kitchen Sous Chef
Are you an experienced Chef dedicated to cooking whole foods that nourish your community? Are you looking for a sustainable schedule and a business that prioritizes its staff, the environment and the well being of their clients? Are you passionate about using high quality produce and meats and making connections with the farmers who nurture them? If so please reach out, we’d love to connect with you
Who We Are
Golden Roots Kitchen is a prepared-meal service focused on providing clients with the highest quality and flavor food possible. Our service is membership-based and we take our responsibility, to nourish individuals and families, seriously. We are dedicated to cooking with integrity, from scratch and with intention while maintaining a positive work environment. Each week we curate a menu of organic, gluten-free, highly-flavorful foods to prepare and execute over the course of Thursday through Tuesday.
We are grateful to live in a community that prioritizes the environment and we take our role in its protection seriously. We choose packaging materials that are compostable or re-usable and have developed infrastructure to reduce waste and packaging as much as possible. We prioritize relationships with local farms and choose suppliers that partner with organic earth minded businesses.
Check out what we’ve been up to on Instagram @goldenrootskitchen or our website www.goldenrootskitchen.com
Responsibilities
Golden Roots Sous Chef executes a high volume menu weekly, schedule is to be determined (see availability below). This is an ideal position for chefs with a passion for cooking and a desire to lead. We prioritize the health benefits of quality ingredients and consistent delivery of exceptional tasting food. We encourage those who enjoy learning and improving their skills to apply. Sous chefs are encouraged to participate in recipe development, inventory management, purchasing and oversight of kitchen cleanliness. We emphasize teamwork and expect all team members to contribute to a positive work environment.
Required Skills
5+ yrs culinary experience
3+ yrs experience in upper management
Formal culinary degree preferred but not required
Purchasing and inventory management experience required
Experience with recipe scaling software preferred
Advanced computer skills preferred
Passion for recipe development encouraged
ServSafe Manager certification required
Ability to participate and foster an environment of personal responsibility and growth
Ability to lift up to 50 pounds
Personal integrity and good communication skills are a must
Availability
Weekend availability required
Working schedule is five days a week
Thursday-Monday, may be flexible based on availability
Compensation
Starting Hourly Pay: $25-27/hr
Monthly Tips averaging $2+/hr
Salaried pay raise after three months of employment
$100 Weekly food credit applied toward GRK meals
