Closing: Jul 25, 2023
2 months remainingPublished: May 25, 2023 (12 days ago)
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Job Summary
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Eden is a young technology start-up with the vision of making excellent services accessible to businesses and homes across Africa. We’re standardizing the service delivery process and equipping our providers to deliver high-quality services dependably.
We started serving clients in 2019 in Lagos and expanded our offering to Nairobi in 2022. In Nairobi, we work across 4 main verticals - food, cleaning, beauty and laundry. We serve 200+ customers in Nairobi.
Using smart technology we’re rapidly growing our subscription-focused model and have recently expanded our offering to serve one-time clients. Our mission is to 10x the quality of life in Africa.
You are a great chef who not only loves food but DEEPLY CARES about maintaining quality, health and safety, and most of all, delivering a great and consistent customer experience! You have deep experience in mass production, building and managing a growing team, and have a deep understanding of budgets and cost control. You're motivated by constant improvement and strive for excellence in all things and can hold your team accountable to the same, BOLDLY, BRAVELY AND HONESTLY!
Responsibilities
Eden is a young technology start-up with the vision of making excellent services accessible to businesses and homes across Africa. We’re standardizing the service delivery process and equipping our providers to deliver high-quality services dependably.
We started serving clients in 2019 in Lagos and expanded our offering to Nairobi in 2022. In Nairobi, we work across 4 main verticals - food, cleaning, beauty and laundry. We serve 200+ customers in Nairobi.
Using smart technology we’re rapidly growing our subscription-focused model and have recently expanded our offering to serve one-time clients. Our mission is to 10x the quality of life in Africa.
You are a great chef who not only loves food but DEEPLY CARES about maintaining quality, health and safety, and most of all, delivering a great and consistent customer experience! You have deep experience in mass production, building and managing a growing team, and have a deep understanding of budgets and cost control. You're motivated by constant improvement and strive for excellence in all things and can hold your team accountable to the same, BOLDLY, BRAVELY AND HONESTLY!
● Learn and use Eden's internal products & tools (eg Lighthouse)
● Support creation, development and documentation of “printable” recipes to ensure production of consistently high quality meals
● Collaborate with the Head Chef to determine recipe upgrades & new cooking methods; adhere to recipe change request process.
● Constantly strive to make tomorrow better than today; stellar problem solving, and ability to identify relevant initiatives, and implement them to improve on overall Kitchen & team performance.
● Responsible for the quality and taste of food; confirms quality of all meals for service
○ Confirm and approve quality of meals before passed to FoH; Achieve 0 customer complaints
● Identify gaps; should be able to identify solutions, create processes that solve them, document, and roll out the updated process
● Own and oversee procurement to minimize waste
○ Collaborate with Inventory manager to request procurement
● Ensure minimal waste around procurement, storage, and food production.
○ Oversee implementation of FIFO on raw produce
● Review customer feedback data everyday
○ Create and implement initiatives that will address customer feedback systematically
● Support development of, and maintain schedule for seasonal produce to influence menu creation
○ Should be able to take unforeseen shortages in the market into account
● Collaborate with Head Chef to develop new menus based on seasonal changes and customer demands
○ Own and oversee menu production (in Head Chef's absence)
● Know and approve menu/orders for next day production (in Head Chef's absence)
○ Adjust and confirm orders for production in collaboration with prep CDP
● Understand, stay updated on, and contribute to monthly reporting around food production (develop report in Head Chef's absence)
○ Number of meals made, Costs (procurement), overproduction levels
● Observe and report daily team performance: team's adherence to processes, consistency in output, team health
○ Own reporting for cook team
○ Oversee reporting on prep team
○ Create systems that allow visibility into daily food production performance; ensure these are reviewed daily and relevant next steps addressed
● Support efforts to track kitchen capacity; team, equipment, space capacity
● Must be curious, and have a habit of independently researching and learning
○ Be in the know about latest processes, ideas, techniques, in the industry
● Intentional about improving knowledge and skills of the team including new techniques
○ Collaborate with team leads to develop team learning & development plans
● Holds team accountable with clear and daily verbal and written feedback
○ CDPs, DCDPs primarily
● Support and manage team and equipment resource planning (eg schedules, shifts, station assignments, etc)
○ Always take growth projections into account and collaborate with Head chef to plan appropriately
● Maintain culture in kitchen that's consistent with Eden's culture
○ "No jerk policy"
● Perform weekly 1:1s to maintain team pulse and support team members
● Support hiring and training of new team members
○ Collaborate on and own aspects of onboarding new hires
● Manage direct reports appropriately to ensure growth and continued success
● Collaborate well with different teams (marketing, finance, supply, product, and engineering) in the company to achieve team goals
● Collaborate with Facilities Manager to ensure all equipment is well-maintained and always functional
● Collaborate with Quality assurance team to ensure execution, monitoring, and compliance with proper food handling, stellar hygiene and food safety practices
● Collaborate with Inventory manager to understand stock levels, projections, and track price of meals
● Collaborate with Supply to ensure Procurement is accurate and timely
○ Work with Supply, Prep CDP and QA team to expand vendor pool, confirm new vendors as needed, and off board non performing/previous vendors
● At least 4 years relevant experience as Sous Chef preferably in a production facility or commercial kitchen
● Proven track record of stellar team leadership
● Relevant certifications:
○ Culinary degrees, Food safety & handling, etc.
● Good level of computer literacy and programs
● Excellent knowledge of all sections/stations
● Ability to produce excellent high-quality food
● Good oral communication
● Team management skills: inspiring leadership
● High level of attention to detail
● Good level of numeracy
● Enthusiasm to develop your own skills and knowledge plus those around you
● Adaptability to change and willingness to embrace new ideas and processes
● Ability to work unsupervised and deliver quality work
● Positive and approachable manner
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