Chef

Joby Aviation•Marina, CA

23d•$70,304 - $98,000•Onsite

About The Position

The Chef is responsible for overseeing the culinary operations within the kitchen and kitchenettes, ensuring the preparation and presentation of high-quality meals for employees and guests. This role involves menu planning, food preparation, staff management, inventory control and maintain high standards of safety.

Requirements

Proven experience as a Chef, preferably in a corporate or high-volume kitchen environment.
Experience hiring, training and supervising kitchen staff.
Culinary degree or equivalent experience.
Strong knowledge of food safety, sanitation and nutrition.
Excellent leadership, organizational, and communication skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Creativity and passion for the culinary arts.
The role may require standing for extended periods and working in a fast-paced, high pressure environment.
Able to work in confined spaces and perform duties within extreme temperature ranges.
Ability to lift and carry heavy items (up to 40 lbs).
Manual dexterity to handle kitchen equipment and utensils.

Nice To Haves

Honesty: We encourage a safe environment where open and honest communication is a standard business practice.
Attitude is Everything: It all starts with having the right mindset. We require a positive attitude. You cannot create success for yourself, our company, and coworkers with a negative mindset.
Quality: We take pride in our work and strive to deliver excellence with our services and installations.
Integrity: We do what we say we will do and hold ourselves accountable.
Teamwork: We work together as a group, to become part of something bigger than one individual to achieve a common goal.

Responsibilities

Develop and design diverse, nutritious and appealing weekly menus to cater to the dietary preferences and restrictions of employees.
Oversee and help in the preparation and cooking of meals, ensuring consistency in taste, quality and presentation.
Manage inventory, order supplies, and ensure the availability of fresh ingredients while managing waste.
Recruit, train, and supervise kitchen staff, including cooks and dishwashers. Ensure staff adherence to company policies, procedures and food safety guidelines.
Maintain high standards of food quality, presentation and safety in compliance with health and safety.
Monitor kitchen expenses, manage the budget, and implement cost-control measures without compromising quality.
Interact with employees and guests to gather feedback and ensure satisfaction with the food and service provided.