Chef de Cuisine - DEN

Sifted was founded in 2015 by Kimberly Lexow and Jess Legge with a bold vision — to reimagine office food as an experience rooted in hospitality, sustainability, and intentionality .

What began as a modern take on workplace meals quickly evolved into a nationwide food platform that supports culture, community, and carbon-conscious choices across hundreds of companies.

We’re not a caterer — we’re a workplace food partner .

Our team is our secret sauce — a mix of hospitality pros, culinary experts, technologists, and innovators redefining what it means to build meaningful, stable, and opportunity-filled careers in hospitality.

At Sifted, people stay, grow, and thrive — our team members remain with us three times longer than the industry average.

We offer flexibility, generous perks, and room to grow — hiring builders, operators, creatives, and craftspeople who care about making work (and workplaces) better.

At Sifted, our team culture mirrors the experiences we design for our clients:

• Creative Freedom: Everyone contributes ideas and shapes the future of our service.
• Hospitality-Driven: No matter your role, you’re in service to someone — and that matters.
• Career Growth: We invest in internal mobility, mentorship, and hands-on learning.
• People First: We support flexible work, celebrate wins, and lead with empathy.
• Real Impact: Every day, your work reduces waste, improves lives, and connects people through food.

If you’re passionate about great food, great people, and great purpose —
we’d love to meet you.

Sifted is seeking a Chef De Cuisine to live and breathe the Sifted brand, be a champion for our Rail-Based Culinary & Logistics Program, ensuring all meals are prepared, packaged, labeled, and loaded according to airline-style standards and client specifications.

Lead all culinary production for the luxury rail hospitality program, ensuring every menu item is prepared, portioned, and packaged to exact specifications and airline-style service standards. Translate menu documentation, recipes, plating guides, and portioning standards into daily production workflows that the team can execute consistently and efficiently

Shifts vary and will adjust based on production timelines and service demands. Candidates must be available for a rotating schedule that may include nights, weekends, and certain peak-season holidays

Oversee batch cooking, cooling, chilling, portioning, labeling, and packaging to ensure strict food safety, cold-chain compliance, and quality benchmarks are met.

Coordinate with operations manager to organize packout of all food delivery equipment from production kitchen to train station to ensure accurate order fulfillment.

Track inventory, manage ordering cycles, and forecast production needs based on client updates.

Partner closely with operations leadership to align on production schedules, packout timelines, cart loading order, and daily departure requirements.

Conduct daily quality checks, tasting reviews, and packaging audits to ensure the final product meets culinary expectations and is presentation-ready for onboard service.

Own the creation, revision, and communication of culinary SOPs - including prep lists, station guides, allergen protocols, and new menu onboarding documentation.

Train, coach, and support culinary team members, ensuring each cook understands production standards, plating requirements, and the unique execution needs of a multi-day travel program.

Monitor inventory levels, support ordering, guide purchasing decisions, and proactively identify shortages or substitutions that could impact production timelines.

Collaborate with client culinary POC’s on menu testing, R&D, seasonal updates, and refinement of recipes to ensure scalability and production feasibility.

Communicate proactively with operations managers when issues arise to enable quick, solution-minded adjustments.

Maintain a highly organized production kitchen environment, reinforcing cleanliness, safety, efficiency, and compliance with all culinary standards.

Track yields, batch sizes, and waste to support forecasting, cost control, and continuous improvement efforts.

Support cross-market…