Lead Line Cook (High Volume Production)

About Just Fare 

Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer food services for the workplace, event catering, design commercial kitchens and food programs, and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world.

1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 410,100 meals to communities fighting food insecurity in the Bay Area.

Tastes good. Does good.

About Workplace

Our Workplace business unit prepares and serves food for a variety of Bay Area companies and institutions. Ingredients are carefully selected from organic, local, independent farms - prioritizing purchasing from BIPOC and women-owned purveyors. Prepared to satisfy refined palettes and a diverse range of dietary sensitivities and preferences, our nourishing meals aim to delight employees. Our Workplace business unit offers multiple food program solutions to meet our clients' needs.

Position Overview

The Lead Line Cook (LLC) will support the Executive Chef (EC) and Sous Chef in executing catered meals (breakfast/lunch/dinner) for companies in the Bay Area and overseeing the commissary where we produce all food. The LLC Chef will lead daily food production, prep lists and manage the kitchen team. The LLC will help to upkeep and improve kitchen systems and organization. The LLC will participate in menu planning, creating daily rotating menus born out of food creativity, effective product utilization and seasonality.

• Leads preparation and execution of breakfast/lunch/dinner
• Completes daily temperature log and Critical Path
• Supports with completing and managing prep board for respective station 
• Leads production schedule and identifies/implements production efficiencies in the kitchen
• Leads and develops kitchen team
• Ensures kitchen is regularly cleaned and maintained in adherence to the Board of Health’s policies
• Oversees Cooks and Dishwashers on a daily basis 
• Supports menu development
• Supports EC and Sous with weekly inventory
• Works with EC and Sous to uphold and improve kitchen systems 
• Develops and implements training systems and methods with EC for all BOH staff 
• Communicates with EC, Sous and FOH team to ensure quality and quantity standards are being maintained
• Perform other job-related duties as assigned as assigned by manager

• 3 years experience as a restaurant/commissary Chef with a passion for food & people
• Strong understanding of professional cooking and knife handling skills, local and seasonal ingredients, diverse cooking styles, cultures, producers and farms
• Positive attitude, strong work ethic, professionalism, communication and patience
• Fun to be around, hungry to grow within a startup, organized and disciplined
• Heavy Lifting of boxes containing produce/meat - Able to lift 50 lbs
• Basic computer skills (docs, spreadsheets, google docs, etc.) 
• Basic Food Handler Certification Required. (Preferred: Manager Level SerSafe)

• Full time employees receive Health, dental, and vision insurance and Paid Time Off (PTO) Accruals - after 90 days
• Cell Phone Stipend

• All employees 401K (retirement account) - After 90 days
• Commuter (pre-tax) option - After 30 days
• Meals provided daily onsite at Oakland Commissary Kitchen
• Opportunity to develop your skills, work with amazing people & be a part of a force for social change!

Schedule & Expectations

Typical schedules are Monday through Friday with hours dependent on the service. You are responsible for managing your schedule, based on your shift availability, with your supervisor.

Shift details:

Monday to Friday. Morning shifts range from 5am to 3pm