O P P O R T U N I T I E S 

S O U S  C H E F 

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SCHEDULE

Tuesday - Saturday 

Onsite events: Saturday 

OFF: Monday - Tuesday 

Compensation: Salary; 52K/YR, weekly pay plus $100 tip event 

Additional $30/HR driving the work truck to and from events. 

50 + hours per week (in season - May - November)

40 hours off season 

 

KITCHEN TASKS 

 

• Create standard prep and order lists for the week’s events 

• Participate in all preparation for weekly events and ensure items are labeled, dated and organized. 

• Receive and unpack weekly food orders, and maintain overall organization and cleanliness of reach in and walk in coolers.

• Aid in pre-event load up of event specific gear and produce, some items can be up to 75lbs.

• Facilitate the production of stocks from post event bones and uses for other repurposable food scraps.

• Monitor, plan and reduce food waste 

• Assist in butchery and charcuterie, wild food and standard pantry item processing

• Obtain an understanding of all pack up, prep and loading procedures to be able to delegate jobs to kitchen staff such as: 

  • load rolling racks with items needed for each event 

  • Clean and replenish items in trunks 

  • Sunday clean up 

 

• Aid in inventory maintenance and communicate when items need to be re-ordered. Oversight on product quality and addressing before product loss occurs. 

• Maintain and enforce cleanliness standards in the kitchen, especially after Sunday clean up. 

 

ONSITE RESPONSIBILITIES

 

1.) Arrive at the shop in the morning and assist with any last minute load up items and go over the final checklist. Be present while driving in the truck. 

 

2.) Work Closely with James to ensure the day of prep is executed with attention to detail and ready on time.

 

3). Assist in loading the truck in a systematic order.

 

3.) End of the evening, return to the shop and assist in bringing the “good food cooler”, bones and Pig Scraps in the shop in the walk-in. 
 

POST EVENT RESPONSIBILITES 

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1. Process event scraps into usable food products and reset the kitchen for work. 

2. Process wild edibles into usable food product 

3. Process bones into stock. 

4. Take Inventory of leftovers and repurpose to eliminate waste. 

 

OFF SEASON RESPONSIBILITES

 

Aid in any repairs and maintenance for gear items 

Help Sow Spring seeds and Tend to crops when necessary. 

Aid in Tapping Maple Trees 

Butcher and cure whole pigs for charcuterie 

Execute tastings menu for wedding clients 

Cost out menu items to see where we can be more efficient. 

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C O R E  K I T C H E N  T E A M

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Heirloom Fire is growing fast and we are looking for like minded cooks who want to grow with us. A departure from a more conventional kitchen situation, this multi faceted position will teach you the art fermentation, “waste” reuse, charcuterie, cheese making, quick pickling and how to work with wild foraged foods that you will harvest. In a fast paced kitchen, we are using technology to better understand the wild foods that surrounds us to better build a native cuisine. Your week will begin in the shop and build to preparing an extraordinary meal over open flame at different locations each week. 

 

Some cooking experience required but the ability to take direction and pride in your work is essential. 

Wednesday - Sunday.

Full time through late October

40  hours a week 

Salary 

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JOB REQUIREMENTS & QUALIFICATIONS

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• Must have stamina, must be able to stand/walk for several hours at a time

• Must be able to lift at least 50 lbs.

• Must have reliable transportation

• Must take direction well 

• Must have good communication skills

• Must have basic kitchen understanding - willing to train. 

• Must love food 

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O N S I T E  C O O K S 

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Love the idea of joining the team but cant commit full-time? We are always in need of a good set of hands for the day of events. Our events are on a weekly basis. Generally, events fall on Saturdays but sometimes can be on Fridays or Sundays, or back to back. We send out a full list of events at the beginning of the season with locations so you can plan your summer accordingly. 

 

Some cooking experience preferred but the ability to take direction and pride in your work is essential. 

Fridays, Saturdays or Sundays 

12 hours Shift

Weekly paycheck

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JOB REQUIREMENTS & QUALIFICATIONS

• Must have stamina, must be able to stand/walk for several hours at a time

• Must be able to lift at least 30 lbs.

• Must have reliable transportation

• Must be able to take direction 

• Must love food 

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we are always accepting applications.

please send a letter of interest and resume.

 

   

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events@heirloomfire.com  

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