Line Cook

About Sifted

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.

• 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.

Schedule

Monday - Friday: 6:00am - 2:00pm

Responsibilities

• Work on the line in one of the concept kitchens, preparing meals for 500-1000 guests daily.
• Hold full ownership of labeling and organization of pans and delis, and discarding out-of-date product from common storage areas.
• Execute strict quality control and assurance, act as Sanitation and Safety Champion in the BLV kitchen.
• Own daily pack-out temperatures (temp items at final cooking temp for proteins, temp all items before getting packed out, re-therm hot items if necessary, give daily sheet to Managing Chef).
• Assist with daily deep-clean items, comply with and enforce sanitary regulations and safety standards.
• Assist the Executive Chef in facilitating discussions and answering questions about production, packout, and clean-up.
• Assist the Executive Chef with the development and augmentation of systems in place.

Requirements

• 1-2 years of relative experience in full-service, moderate to high-volume restaurant, club, or catering establishment.
• Culinary degree or similar preferable.
• Lead by example in all aspects of the business (production/attitude/cleaning/punctuality).
• Lead by example in regards to safety and sanitation standards set by the local Health Department.
• Ability to work efficiently in order to maximize team output.
• Ability to maintain a calm and collected demeanor.
• Ability to do repetitive motions daily in regards to prepping vegetables, cooking proteins, deep cleaning.
• Ability to understand and communicate in basic English.
• This position must maintain ServSafe Food Handler card (company-paid).

Work Environment & Physical Requirements

• This is a position based both in a commercial kitchen and on-site in client offices.
• Requires the ability to lift up to 50 lbs, the ability to stand for long periods of time, and the ability to bend, squat, and reach.

Benefits

• Compensation: $25 per hour.
• Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision + dental opt-in.
• 401(k) program available after six months of employment.
• 80 hours of PTO with each year of employment; paid company holidays.
• Free lunch during meal service.
• Opportunities to take on larger roles within our organization + learn with a fast-growing start-up.