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 445,000 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 Sous Chef will support the Chef de Cuisine and Executive Chef in overseeing the commissary kitchen where we produce all food as well as, executing breakfast/lunch/dinners as needed for our Workplace office catering clients. The Sous Chef will lead food production and help to design and implement kitchen systems. The Sous Chef will also support with menu development, and assist in creating daily rotating menus born out of food creativity, effective product utilization and seasonality.
Responsibilities

• Supports preparation and execution of breakfast/lunch/dinner
• Supports production schedule and identifies/implements production efficiencies in the kitchen
• Supports and develops kitchen team
• Ensures kitchen is regularly cleaned and maintained in adherence to the Board of Health's policies
• Supports management of Cooks and Dishwashers on a daily basis
• Contributes to menu development based upon community desires
• Supports EC and CdC with weekly ordering
• Works with EC and CdC to develop and templatize kitchen systems
• Develops and implements training systems and methods with EC for all BOH staff
• Communicates with EC, CdC and FOH team to ensure quality and quantity standards are being maintained
• Supports R&D and Recipe Costing for new menu items

Qualifications & Requirements

• 4 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
• Proven ability to lead a team effectively
• Positive attitude, strong work ethic, professionalism, communication and patience
• Fun to be around, hungry to grow within a startup, organized and disciplined
• Strong computer skills (G-Suite Docs & Sheets; etc.)
• Manager level Food Handler Certification
• Preferred: Bilingual English / Spanish

• Cell Phone Stipend
• Full time employees receive Health, dental, and vision insurance - After 90 days
• Vacation Paid Time Off (PTO) Accruals - After 90 days
• All employees 401K (retirement account) - After 90 days
• Commuter (pre-tax) - 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!

$32 - $32 an hour
Competitive wages in an equitable tiered pay structure for all positions. Non-Negotiable.
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.
Shift details: Monday to Friday, required to be onsite and open the kitchen daily at 5:00 am