What are the responsibilities and job description for the Chef de Cuisine position at Just Fare?
About Just Fare
We started as a Bay Area food and farm consultancy called Fare Resources in 2009 and have evolved into a multi-faceted social enterprise called Just Fare. What remains true throughout our journey is our commitment to good food and good people: creating great culinary and hospitality jobs, designing better culinary working environments, and sourcing as much good food from the local community as possible.
Today we offer products and services to deliver on our mission. We make great food for all people to support a better food system and demonstrate fair business practices by providing a quality workplace and creating delicious, dignified food for our community.
About Workplace
We pride ourselves in being a new kind of food management company. Our values-driven food programs are built upon smart design, responsible food and empowered people. We are shifting the way people eat at schools, companies and institutions. We create food rooted in health and simplicity, using ingredients from local farms.
Position Overview
The Chef de Cuisine (CDC) will lead the execution of breakfast/lunch/dinner for our Workplace, office catering clients and oversee the commissary where we produce all food. The CDC will lead all menu development by creating daily rotating menus born out of food creativity, effective product utilization and seasonality. The Chef de Cuisine will lead food production and help design and implement kitchen systems.
Schedule & Expectations
Typical schedule is Monday through Friday with hours dependent on the service. You are responsible for managing your schedule, based on your shift availability, with your supervisor.
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