• Location
    • Oakland
  • Date Posted
  • Jun. 9, 2021
  • Function
  • Professional Services
  • Sector
  • Retail

Good Eggs delivers absurdly fresh groceries, easy weeknight meal kits, pantry staples, and alcohol straight to your door. We believe good food is the most powerful force for change.  For our families, our farmers, our employees, and our environment.. We are pioneering a better way for people to feed their family, without settling. To learn more, please visit https://about.goodeggs.com.

Job Purpose

The Sous Chef at Good Eggs Kitchen is a supervisory and leadership role intended to provide the highest quality of food for our customers and team. The Sous Chef will manage the attendance and performance of the Kitchen team, including dishwashers, prep cooks, and cooks. In addition, the Sous Chef will be expected to lead the kitchen team and execute the vision of the Good Eggs Kitchen program with a focus on quality, consistency, and efficiency.

This position pays $23 per hour. We also offer great health, dental, and vision care benefits for full-time employees (30 hours per week or more) and dependents. We’re also proud to offer stock options to employees working 20 or more hours per week!

Pursuant to the Oakland Fair Chance Ordinance, we consider employment for qualified applicants with arrest and conviction records.

Duties and Responsibilities

  • Produce the highest quality products for the Good Eggs Kitchen program
  • Manage and keep the team accountable for the quality and completion of all assigned tasks, daily production, daily lists, and established standards
  • Be an active participant in reducing product loss and unnecessary costs
  • Partner with the Kitchen Manager to write production schedules.
  • Ensure adherence to all standardized recipes (i.e. weights, and methods)
  • Identify areas for improvement in recipes and procedures and partner with the Kitchen Manager to decide on and implement changes
  • See that all execution of tasks in kitchen adhere to food safety and sanitation policies
  • Guide team to properly handle any waste via trash, compost, recycling, or any other methods as determined by the facility
  • Use computer daily to input and maintain records including, but not limited to production, inventory transfers, temperature logs, and recipes
  • Delegate recipes to staff to ensure smooth production and anticipate the needs of recipes and team
  • Collaborate on produce program to ensure proper pars and assignment of tasks
  • Receive and approve time-off requests
  • Enforce Time and Attendance - Break and Lunch management for the team in accordance with GE policy and applicable labor laws; deliver verbal, written warnings and terminations for attendance violations when applicable
  • Maintain time and attendance records for direct reports
  • Maintain employee conflict records
  • Partner with Kitchen Manager to write and deliver compensation reviews
  • Troubleshoot recipes and other situations as needed - exercise good judgment and communicate relevant information to all stakeholders
  • Employee relations - have a consistent awareness of team dynamic to defuse tension where possible and minimize negative effects of conflicts
  • Deliver verbal, written warnings, for behavior and performance when applicable
  • Partner with Kitchen Manager to manage the performance of the team
  • Ensure all team members are practicing FIFO rotation and checking dates for quality and freshness
  • Serve as MOD/Keyholder as part of the regular schedule

Other Duties:

This job description has been created to be a representation of what can be expected in this role.  This is not a complete list of all duties and responsibilities that may be required in this role.  We will make efforts to communicate any amendments to your job duties and responsibilities proactively.  However, duties and responsibilities are subject to change, increase, or decrease at any time with or without warning.

Qualifications

  • Minimum 3-4  years of cooking experience and supervisory experience
  • Passion for local food & solid understanding of healthy cooking
  • Personable, approachable, and able to accommodate a wide variety of food preferences
  • Energetic, hard-working & committed to the success of the team
  • Strong time-management skills and sense of urgency in the kitchen
  • Strong awareness of what’s happening in the kitchen and ability to see the bigger picture of what needs to get done
  • Highly organized with the ability to plan
  • Willingness to learn and challenge yourself daily
  • Strong communicator not only in the kitchen but externally to the company
  • Experience managing or mentoring/training others is ideal
  • Comfort with a calm but focused environment

Competencies

  • A desire to grow within Good Eggs
  • Knowledge of seasonal and local products
  • Experience in multiple cuisines and high volume production
  • Menu planning
  • Comfortable and experienced with a wide variety of kitchen equipment
  • Health and safety/food hygiene
  • Multi-tasking
  • Comfortable working in a collaborative environment where duties are shared
  • Comfortable using a variety of software (including, but not limited to, Google Workspace and Slack), for team scheduling, production scheduling, recipe management, and team communication

Working conditions

  • Flexible schedule preferred
  • Night, weekend, and holiday shifts required
  • Job hazards may include slips and falls, cuts, and burns, but injuries are seldom serious
  • This position requires slip-resistant footwear and uniforms that will be provided to you
  • Will be going in and out of freezer or refrigerator as needed
  • Busy, fast-paced Kitchen

Physical requirements

  • We characterize this role as physically demanding. Must be able to perform physical activities requiring the use of your arms and legs and moving your whole body, such as lifting, walking, balancing, stooping, bending, pushing, pulling carts, and handling materials
  • Must be able to regularly lift, carry and push and pull between 30 to 50  pounds
  • Walking: Up to 8 hours per day
  • Standing: Up to 8  hours per day
  • Ability to work for extended periods of time in refrigeration and a freezer (-10F)
  • Seating: Up to 1 hour per day
  • Reaching: Up, down, or laterally, up to 8 hours per day
  • Please be aware that you are required to wear PPE for Covid-19, food safety, local, state, or federal laws, related PPE (Personal Protective Equipment) as mandated by Company Policy
  • Must be able to work in a multitude of environments