Catering Sous Chef

Join to apply for the Catering Sous Chef role at Sifted

Jess Legge and Kimberly Lexow were masters of the 9‑to‑5 at a high‑growth tech start‑up, with one question: “Could the work lunch be better?” They founded Sifted in 2015 to create an office where employees could enjoy inspiring food. Since then we’ve delivered millions of meals to Fortune 500s and high‑growth startups across the US. When COVID‑19 hit, we helped clients manage their new normal, developing virtual team‑building experiences.

Today Sifted offers comprehensive employee‑experience services—both in‑office catering and engaging virtual events—for distributed teams.

Guided by seven core truths:

• Good food is powerful
• Simple food is the best food
• We support regular people with big ideas
• We make mistakes and evolve
• We appreciate people’s differences
• We seek, listen and implement feedback quickly + enthusiastically
• We are our clients’ biggest fans

Do you want to work with a business‑minded team to execute unique menus and provide an out‑of‑this‑world dining experience? Sifted is hiring a Sous Chef for our Bay‑Area market to serve daily lunches to some of the hottest startups. We need a Sous Chef who can spice up our menus, thrive in a fast‑paced environment, and respond to our clients’ needs.

• Support the city kitchen alongside the Managing Chef
• Assist with designing unique weekly menus, special events, and holiday specials for all dietary needs and restrictions
• Assist with daily pack‑out
• Manage, train, and coach kitchen staff
• Execute strict quality control and assurance
• Monitor inventory and assist with ordering
• Monitor portion control and food costs
• Ensure kitchen operations meet company and facility standards
• Oversee daily kitchen opening and closing duties, including deep cleaning
• Comply with sanitary regulations and safety standards
• Complete all required documentation, reports, and logs in a timely manner
• Contribute to discussions around menus, new policies, implementations, and new services

• Minimum of 2 years as a Sous Chef in large‑volume cooking (300+ servings); catering experience preferred
• Experience in previous kitchen roles such as line cook, prep, or dishwasher
• Excellent communication skills
• Quick and critical thinker under pressure
• Creative appetite for developing new menus
• Understanding of diverse cooking methods, ingredients, and equipment
• Comfortable with Google Apps (Gmail, Drive), Microsoft Office, and email; computer skills required

• Compensation: $80k‑$90k per year + annual bonus opportunity, negotiable based on experience
• Company‑sponsored health insurance, 100% HDHP coverage; vision and dental opt‑in
• Unlimited paid time off; 10 paid holidays; paid winter break
• 401(k) after six months of employment
• Monthly cell‑phone usage reimbursement
• Free lunch during meal service
• 100% mileage reimbursement
• Opportunities to advance within the organization and learn in a fast‑growing start‑up

Ability to lift up to 50 lbs and maintain Serv Safe Food Manager certification.

Position is based in a commercial kitchen.

Ability to lift up to 50 lbs and stand for up to six hours at a time.

$80,000 – $90,000 per year (South San Francisco)

Mid‑Senior level

Full‑time

Management and Manufacturing

Food and Beverage Services