Exciting opportunity for the right candidate! Plantage provides nutrient-dense, organic, plant-based meals to our weekly subscribers. We are a start-up company founded on the success of the owner's previous private chef business. Operating out of our beautiful, state of the art, custom-built kitchen in the Sunnyland neighborhood.
We bring fast, healthy and delicious meals to our weekly subscribers, providing them with ready to eat meals complete with plating and re-heating instructions. There is also a Grab 'n Go component to our business that provides more simple lunch options to our subscribers as well as the general public.
We are a towards-zero waste company, taking great pride in reducing our carbon foot print through compositing, recycling and smart business practices.
We are looking for someone who wants to join our team and grow alongside us. Some experience and basic food knowledge is mandatory, but the desire to learn, grown and perfect your art is most important.
This is a somewhat non-traditional kitchen environment. We run a full production Monday through Thursday from 7am-4'ish. With a set number of multiple entrees that must be produced each day, it is imperative that you have the ability to stay on task and self-manage while also providing support to the head chef and sous chef. Open communication and the ability to multi-task and prioritize tasks is a must.
Plantage provides a super up-beat and positive work environment, while at the same time adhering to extremely high standards in quality, production and cleanliness. The ideal candidate will be keen to learn on the fly, repeat tasks based on demonstrations and take personal pride in their daily work. There is no job too big or small for anyone on the team. We work together to support each other in the shared goal of growing the company.
We are currently hiring for a full-time Commis Chef position. This role is very dynamic, with lots of opportunity to learn and grow within the company.
Please respond with a current resume as well as a brief answer to the following questions:
What appeals to you about working at Plantage?
What do you hope to gain by working at Plantage?
What skill sets and/or traits do you have that will benefit Plantage?
What is your favorite vegetable and why? :-)
OR drop by the kitchen anytime Friday, till 5pm; Sunday-Thursday 3pm-6pm
