The Role:

As Kitchen Assistant, you will work closely with our Executive Chef and Kitchen Manager on weekly meal production, working on everything from prep to packaging to cleaning. An interest in/passion for sustainable food systems and locally sourced ingredients is highly desired for this role.



Responsibilities:

• Report to founders (executive chef & CEO) and kitchen manager during food prep in a shared commercial kitchen, assisting with all kitchen tasks (including cutting, peeling, slicing, and preparing foods as instructed)


• Assist with packaging and plating


• Cleaning counters, floors and working areas. Work areas will be cleaned before end of shift. (We have a dishwasher, but dishes may need to be done sometimes).


• Utilize scales and portioning tools for both raw and cooked product, (good understanding of math & weights required)


• Other kitchen prep/cleaning responsibilities as assigned.

• Part-time hourly rate to start, with a path to full-time salaried position once we’re scaled up. This will give you and our team a chance to see whether there is a fit and an interest in growing together.


• Good work-life balance, (set shifts, not many unexpected hours)


• 20-30 hours per week to start, growing into a full-time position


• Production will be out of our shared commercial kitchen facility in Springfield Township, NJ (off route 78). Proximity to our kitchen space should be considered - bus transit available.


• Schedule/Hours: Meal production is between Thursday-Sunday. Executive Chef does morning hours (usually ranging between 3am-3pm). Morning hours are ideal for this role, but flexible between 10am-6pm, as long as tasks are completed.


• There may also be additional hours outside our typical production schedule for events and catering jobs. (During the week, usually morning/afternoon if anything).

• 0-12 months experience in food preparation. Ambition and hunger to learn is more important than an extensive resume.


• A desire to be part of a growing business that is passionate about food justice and sustainable food systems is key.


• Experience working in a team environment. Being a team player is key to this role.


• Serv-Safe Food Handlers Certificate beneficial, but not mandatory. Company will reimburse the cost of obtaining after 6 months of work if employee needs certificate.


• Proven ability to execute food production to meet time, quality, and volume standards


• Strong desire to improve culinary skills and knowledge of evolving food trends


• Ability to receive constructive input and adapt to changing environment as we scale up


• All candidates must provide proof of eligibility to work in the United States