Chew – Team Chef

At Chew, they seek a unique balance of the creative and the practical – someone self-motivated and driven to explore new ways of thinking, but also team-oriented and obsessed with the details, done to perfection. As Team Chef, you will bring a solid record of demonstrated creative culinary skills, combined with a refined palate and a sense of curiosity and adventure. You will display a strong breadth of understanding in various cooking methods and world cuisines, and exemplify their Culinary First™ philosophy every day through the food they serve in community to our team members, clients and guests.

Chew is a mission-driven, food and beverage innovation company founded with the revolutionary notion that today’s consumers shouldn’t have to choose between what tastes good, and what’s good for you.

They have always believed in challenging the status quo in order to arrive at innovative new solutions.

They partner with major industry players who have a desire for disruptive innovation, but require our experience, flexibility and focus. They break down barriers with a fresh perspective, deep and varied expertise, and creative problem solving to tackle challenges at every step of the go-to-market process in order to create delicious, nutritious, sustainable, profitable, and scalable products.

You will have daily and weekly responsibilities, including the direct supervision of the kitchen hand. Daily responsibilities will include, but are not necessarily limited to:

  • Planning and execution of Team Meals Monday through Friday each week, in alignment with the Chew in-house meal program guidelines and philosophy
    – Light breakfast prepared and available from 7:30-8:15 am
    – Health-conscious lunch to be served at 12:25 pm daily
    – Vegetable-forward dinner take-home meal portions ready by 6:00 pm
  • Ordering, receiving, proper storage, and preparation of all ingredients and menus
  • Ensuring proper utensils are put out for meals, on buffet and Park tables
  • Ensuring proper disposal/retention of leftovers (with anything retained to be used within 24 hours), and that HACCP guidelines are applied to cooling and storing leftover product
  • Ensuring cleanliness of kitchen and Park areas after all team meals

Your weekly responsibilities will include, but are not necessarily limited to:

  • Managing paper ordering and inventory, to include weekly management of par order, order request submission, and other related activities as needed to ensure appropriate supply
  • Organization and storage of walk-in refrigerator and freezer
    – Ensure HACCP approved storage and FIFO oversight, including but not limited to:
    – Proper labeling for storage and food safety (received date, expiration date, etc.)
    – Appropriate containers and storage for all produce and meat
    – Training of Chew team on a weekly and as-needed basis on our SOP for the walk-ins
  • Special Guest services, including but not limited to:
    – Staying up to date on requirements for Guest Services Request forms
    – Ensuring appropriate menus and proper quantities of food
    – Accommodating allergen restrictions stated by guests before the service date, to the extent possible within our kitchen
    – Labeling all food at buffet counter so guests know exactly what they are eating
    – Cooking and organizing for special events outside of normal team meals schedule (e.g. breakfast, charcuterie plates, special dinners, and the like)

Your supervisory responsibilities will include, but are not necessarily limited to:

  • Training of Chew kitchen cleanliness standards throughout the building
  • Managing daily work activity of the kitchen hand/dishwasher, including assigning and delegating appropriate work tasks, setting priorities, and ensuring overall work hours are maintained at agreed and authorized limits
  • Managing support coverage for the kitchen in the event of kitchen hand’s PTO or sick days
    – Ensuring kitchen hand’s PTO is requested in the time management system, and approved two weeks in advance
    – Arranging coverage for duties in the event of planned or unexpected absences, either by coordinating support from internal team members or requesting temporary support

For this role, they’re seeking candidates with the following qualifications:

  • At least five years of experience in the field after completion of a culinary or other related degree program, or equivalent relevant work experience
  • Experience within a restaurant or commercial kitchen, at the level of Chef de Partie or equivalent
  • Demonstrated experience with menu development, including vegetarian options
  • Solid understanding of HACCP standards and food safety guidelines, including an up-to-date Food Handlers card/certification

Other skills and attributes which will contribute to success in this role:

  • Excellent understanding of different cooking methods and world cuisines
  • Excellent communication and interpersonal skills
  • Effective leadership and mentoring capabilities, to direct and develop more junior team members
  • A natural sense of inquisitiveness and curiosity
  • Self-motivated with critical attention to detail and a focus on continuous improvement – you do what you say you will do
  • Strong organizational and time-management skills
  • Demonstrated collaborative skills and ability to work well within a team, including adherence to core values within a dynamic company culture
  • Solid analytical skills with the ability to develop creative solutions to solve problems
  • Demonstrated ability to work independently on assigned work and projects with limited supervision
  • Proficiency in the use of relevant computer systems and software as needed


Knowledge and use of commercial kitchen equipment, including but not limited to ovens, gas ranges, mixers, dishwashers, and common kitchen utensils
The ability to bend, to push, to pull, to stand and to reach above shoulder-level is necessary; occasional lifting of up to 30 pounds will be required

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