Managing Chef

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.

At Sifted, our team culture mirrors the experiences we design for our clients:

• 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.

• →Lead day-to-day culinary operations in Austin, ensuring food quality, production flow, presentation, and final output meet Sifted and client expectations.
• →Design, prepare, and coordinate weekly menus that reflect diverse dietary needs, strong culinary creativity, and consistent execution.
• →Own ordering, inventory, order sheets, and food cost performance, including COGS oversight, portion control, and production planning.
• →Implement and reinforce standardized kitchen processes, production procedures, and culinary best practices to improve consistency and scalability.
• →Manage, coach, and develop the Austin culinary team, including staffing support, packout oversight, PTO coordination, discipline, time card approval, and daily accountability.
• →Participate in discussions around eater satisfaction, business growth, and menu performance, helping translate feedback into kitchen improvements.
• →Support the rollout of new product lines, culinary practices, service enhancements, and other initiatives that strengthen the Austin program.
• →Execute and enforce strict quality control, sanitation, and safety standards while ensuring kitchen operations meet both company and facility expectations.

• High-end restaurant experience is ideal, with comfort working across diverse cuisine types, ingredients, and service styles; catering or banquet experience is preferred.
• Demonstrated potential as up-and-coming culinary talent with the readiness to grow into stronger people leadership and business ownership.
• Strong batch-cooking and production-management capability, including the ability to organize output for larger groups and multiple dietary needs.
• Natural leadership presence, with the ability to coach, train, and hold team members accountable while fostering a supportive kitchen culture.
• Strong communication skills and comfort receiving direction, incorporating feedback, and coordinating across cross-functional teams.
• Sound business judgment, including willingness to learn and adopt operational disciplines tied to cost control, process consistency, and client satisfaction.
• Proficiency with back-of-house systems, culinary technology, Google Workspace, and basic business tools used for communication, reporting, and organization.
• Ability to think quickly and critically under pressure while maintaining calm, quality, and execution standards.