What are the responsibilities and job description for the Indian Cuisine Lead Line Cook position at Sifted?
About Sifted
Jess Legge and Kimberly Lexow were masters of the 9 to 5 - working at a high-growth tech start-up, with one question: “Could the work lunch be better?”
It’s an expectation these days that work is hard and fast. But lunch doesn’t have to be that way. Imagining an office where employees want to stick around and share a table of inspired food, Legge and Lexow founded Sifted in 2015.
Since then we’ve delivered millions of meals to Fortune 500s and high-growth startups across the US. When COVID-19 hit, our clients needed a partner to help them manage their new normal. That’s when we created our virtual team building experiences. Now as companies fully embrace the future of a flexible workplace, Sifted has become a comprehensive employee experience partner offering both in-office catering services an extensive portfolio of engaging virtual experiences for distributed teams.
We use 7 core truths as the framework of our employee engagement programs and team culture :
About The Role
Sifted is building out a brand new, dynamic corporate catering space in Bellevue, and needs a highly motivated Indian Culinary Specialist to help launch in the Spring of this year.
The Indian Concept Lead Line Cook will be responsible for the day to day operations of the Indian food station, offering a daily rotating menu of specialty dishes to excite our customers. The Indian Concept Lead Line Cook will be involved in all aspects of the concept from ordering to execution and work closely alongside the Executive Chef to ensure all safety standards are met.
This Monday- Friday role would be perfect for a passionate chef with Indian food experience ready to take a step into a leadership role in a supportive and exciting environment.
What You'll Be Doing
Work environment : This position is based in a commercial kitchen
Physical requirements : This position requires standing for up to 6 hours at a time and moving equipment up to 50 lbs.
The Pay Range For This Role Is
29 - 29 USD per hour(Snowflake (SEA))
Jess Legge and Kimberly Lexow were masters of the 9 to 5 - working at a high-growth tech start-up, with one question: “Could the work lunch be better?”
It’s an expectation these days that work is hard and fast. But lunch doesn’t have to be that way. Imagining an office where employees want to stick around and share a table of inspired food, Legge and Lexow founded Sifted in 2015.
Since then we’ve delivered millions of meals to Fortune 500s and high-growth startups across the US. When COVID-19 hit, our clients needed a partner to help them manage their new normal. That’s when we created our virtual team building experiences. Now as companies fully embrace the future of a flexible workplace, Sifted has become a comprehensive employee experience partner offering both in-office catering services an extensive portfolio of engaging virtual experiences for distributed teams.
We use 7 core truths as the framework of our employee engagement programs and team culture :
- Good food is powerful
- Simple food is the best food
- We support regular people with big ideas
- We make mistakes and evolve
- We appreciate people’s differences
- We seek, listen and implement feedback quickly enthusiastically
- We are our clients’ biggest fans
About The Role
Sifted is building out a brand new, dynamic corporate catering space in Bellevue, and needs a highly motivated Indian Culinary Specialist to help launch in the Spring of this year.
The Indian Concept Lead Line Cook will be responsible for the day to day operations of the Indian food station, offering a daily rotating menu of specialty dishes to excite our customers. The Indian Concept Lead Line Cook will be involved in all aspects of the concept from ordering to execution and work closely alongside the Executive Chef to ensure all safety standards are met.
This Monday- Friday role would be perfect for a passionate chef with Indian food experience ready to take a step into a leadership role in a supportive and exciting environment.
What You'll Be Doing
- Lead production for sauces, garnishes, vegetables and proteins
- Hold full ownership of labeling and organization pans and delis, and discarding out of date product from common storage areas
- Execute strict quality control and assurance, act as Sanitation and Safety Champion in the BLV kitchen
- Own daily pack out temperatures (Temp items at final cooking temp for proteins, temp all items before getting packed out, re-therm hot items if necessary, give daily sheet to Managing Chef on day to day basis)
- Assist with daily deep-clean items, comply with and enforce sanitary regulations and safety standards
- Assist the Executive Chef in facilitating discussions and answering questions about production, packout, and clean-up
- Assist the Executive Chef with the development and augmentation of systems in place
- 3-5 years working in Indian specific food business
- Lead by example in all aspects of the business (production/attitude/cleaning/punctuality)
- Lead by example in regards to safety and sanitation standards set by the local Health Department
- Ability to work efficiently in order to maximize team output and minimize overall labor hours
- Ability to maintain a calm and collected demeanor
- Basic knowledge of Excel, Docs, and Google Drive, as well as daily clock in apps.
- Compensation : $29 per hour
- Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision dental opt-in
- 80 hours of PTO with each year of employment; paid winter break from Dec 24 - Jan 1
- Free lunch during meal service
- Opportunities to take on larger roles within our organization learn with a fast-growing start-up
Work environment : This position is based in a commercial kitchen
Physical requirements : This position requires standing for up to 6 hours at a time and moving equipment up to 50 lbs.
The Pay Range For This Role Is
29 - 29 USD per hour(Snowflake (SEA))
Salary : $29
