CURRENTLY HIRING FOR THREE KITCHEN POSITIONS

See below for more info and to apply!

Kitchen

Sous Chef/Lead Baker (Mornings)

Sous Chef/Lead Baker (Mornings)

Overview

Radish & Rye’s Sous Chef is responsible for the smooth functioning of all areas of Radish & Rye’s bakery and prepared food operations, including daily bread baking; the preparation of a variety of foods for retail sale, such as soups, lasagnas, salads, and more; and preserving in-season produce for off-season sales or use. The Sous Chef is also responsible for maintaining Radish & Rye’s repository of recipes; developing new recipes; costing and ordering (in conjunction with R&R’s General Manager); developing and maintaining processes to ensure streamlined operations; training and developing kitchen staff; and maintaining a clean, sanitary, and organized work area. HR functions regarding the oversight of other kitchen staff are coordinated with Radish & Rye’s General Manager.

The Sous Chef manages two additional members of the kitchen staff. This is a hands-on cooking and baking position – with a small staff, the Sous Chef is responsible for planning, coordinating, and doing. The position reports to R&R’s Executive Chef and works closely with him in recipe development. The position also works closely with the GM in planning the weekly “menu” according to retail needs and projections.

Radish & Rye Food Hub is a small independent grocer with an emphasis on local, sustainable foods and high-quality ingredients. We offer fresh sourdough breads daily, along with a variety of heat & eat or grab & go convenience foods. The kitchen works primarily with local, organic ingredients, and strives to provide local farmers with valuable markets for their produce, as well as to make nutritious food accessible to a broad range of people. Our kitchen staff enjoys creative challenges and the pursuit of excellence without the pressure of a made-to-order environment.

Qualifications

  • Significant successful experience in a professional kitchen
  • Familiarity with local growing seasons and agriculture
  • Drive to build delicious, accessible recipes around local agricultural outputs; culinary aesthetic that prizes allowing high-quality ingredients to shine
  • Ability to improvise and innovate while delivering a delicious product
  • Deep knowledge and understanding of food safety principles and regulations
  • Experience with recipe development and costing
  • High standards of cleanliness
  • Excellent communication and leadership skills
  • Computer literacy sufficient for using recipe costing tools, filling out simple spreadsheets, and using templates to create product labels
  • Prefer prior management experience, but will consider a motivated self-starter with the requisite skills
  • Able to stand for 8+ hours/day, and lift 30-50 lbs
  • Ability and eagerness to work as part of a team on shared projects

 

Job Details

  • Typical schedule Tuesday thru Saturday, 5am-1:30pm, some flexibility on weekdays; additional hours occasionally required based on kitchen needs
  • Salary dependent on experience
  • Two weeks PTO per year (increasing with seniority)
  • 15% discount on Radish & Rye purchases
  • $25/week food credit towards Radish & Rye purchases
Kitchen Porter and/or Junior Chef (Mornings)

Kitchen Porter and/or Junior Chef (Mornings)

Overview

The Kitchen Porter supports Radish & Rye’s kitchen in preparing a variety of foods for retail sale, including grab & go, heat & eat, and bakery items. Specifically, this person is responsible for mixing, shaping, and baking bread; performing prep work (peeling, chopping, mixing, packaging, etc); following recipes; and maintaining a clean, sanitary, and organized work area (including labeling and organizing ingredients, dishwashing, routine sanitizing, mopping, etc).

Radish & Rye Food Hub is a small independent grocer with an emphasis on local, sustainable foods and high-quality ingredients. We offer fresh sourdough breads daily, along with a variety of heat & eat or grab & go convenience foods. The kitchen works primarily with local, organic ingredients, and strives to provide local farmers with valuable markets for their produce, as well as to make nutritious food accessible to a broad range of people. Our kitchen staff enjoys creative challenges and the pursuit of excellence without the pressure of a made-to-order environment.

Qualifications

  • Experience in a professional kitchen or significant home kitchen experience with demonstrated skills
  • Interest in working with local agricultural outputs
  • Knowledge and understanding of food safety principles and regulations
  • Good-to-excellent knife skills
  • High standards of cleanliness
  • Ability to follow instructions and to utilize own judgment as necessary
  • English fluency sufficient for reading and documenting recipes, labeling and identifying ingredients, and communicating with other staff
  • Able to stand for 8+ hours/day, and lift 30-50 lbs
  • Ability and eagerness to work as part of a team on shared projects

 

Job Details

  • Wednesday thru Sunday -or- Saturday thru Wednesday, 5am-1:30pm (some flexibility on weekdays; Weds thru Sun shift involves more baking; Sat thru Weds shift involves more prep)
  • Salary dependent on experience
  • Two weeks PTO per year
  • 15% discount on Radish & Rye purchases
  • $25/week food credit towards Radish & Rye purchases

 

Closed Positions