If you are a passionate and engaged cook with a talent for sustainable cuisine, we would love to hear from you. Please submit your application and contact us at nestcitylab@gmail.com.

Aeroponic Tower Labcuina

Overview:

We are currently seeking a passionate and engaged cook to join our team as a Permanent Week Cook.
In this role, you will be responsible for running our kitchen from Monday to Thursday , with working hours from 10h to 18h.

There may be additional hours required for catering and events.
The position offers a fare remuneration and opportunities for extras.
From 15600 Euros to 16400 Euros per year according to experience. (gross salary)

Steps to follow for your application:

0- pre-requisitos checked
1- rellenar el formulario aqui
2- hacer la semana del 8 de enero o antes, un servicio de prueba pagado de las 10h a las 14h, para 15-20 personas con unas recetas definidas. Darnos tu preferencia de dia.
3- hacer una entrevista.
4- finalizar la contratación en caso de good fit.
5- empezar en seguida con el horario normal, Lunes a Jueves de las 10h a las 18h.

For the trial day: 70€ for the cook once the invoice is received, 10h- 14h.

What We're Looking For:

We seek a passionate plant based cook who is not only skilled in the kitchen but also thrilled about nourishing the mind, body, and spirit. Here are the qualities we value:

Culinary Expertise: Experience in cooking plant-based cuisine, with a strong understanding of organic, local, and seasonal recipes.
Sense of detail: Making each meal a feast for the eyes and taste buds.
Mindful Approach: A deep appreciation for the principles of mindful, zero waste and plant based cooking.
Adaptability: Comfortable working in a dynamic environment, adapting to changing needs and preferences.
Project Player: Excellent communication skills and the ability to collaborate with other staff members and always support our project.

Responsibilities:

Prepare and serve up to 40 menus per day by yourself, consisting of savory and sweet bites, with a focus on plant-based, organic, local, seasonal, and zero-waste principles.
Showcase your passion and commitment to sustainable plant based cuisine.
Provide impeccable service by ensuring the food is served in a timely and professional manner, while engaging with guests.
Maintain a clean and organized kitchen, adhering to hygiene and safety procedures at all times.
Work extra hours when necessaries for catering and events as required.

Daily Tasks and Responsibilities in the Kitchen:

Accounts (essential): Manage kitchen accounts, including inventory tracking, cost control, and budget management.
Recipe Creation (creativity): Use creativity to develop new recipes and dishes, ensuring a unique and exciting culinary experience for guests.
Event Design (creativity): Utilize creative skills to design events, considering menu planning, presentation, and overall ambiance to create memorable dining experiences.
Base Production Preparation (manufacturing): Prepare the foundational elements and components required for the daily production, such as stocks, sauces, and pre-prepared ingredients.
Menu Preparation or Additional Items (manufacturing): Execute the preparation of the daily menu items or any additional items required, ensuring consistency and quality.
Communication (daily): Foster creativity by taking pictures and videos, communicating with team members, discussing ideas, and collaborating to enhance the culinary offerings.
Cleaning (essential): Maintain a clean and organized kitchen environment, adhering to strict hygiene and safety standards, throughout the day.
Menu Preparation for 40 orders per day (manufacturing): Prepare and assemble the menu items for up to 40 orders per day, ensuring accuracy and attention to detail.
Service of Menu for 40 orders per day (socialization): Interact and engage with guests during the service, ensuring a positive and enjoyable dining experience.
Order Placement (essential): Place ingredient orders three times per week, ensuring timely and accurate ordering from approved providers.

Please note that this list is not exhaustive

Prerequisites:

Working papers for Spain (send it with your application)
Resume and motivation letters (send it with the form)
Certificación "manipulador de alimentos"
Experience with plant-based cooking

Requirements:

Passion for cooking and the ability to find pleasure in working alone in the kitchen, creating nutritious recipes.
Enthusiasm for harvesting necessary ingredients from our urban farm and incorporating them into your dishes.
Strong ability to cultivate and maintain amazing relationships with local providers, ensuring the highest quality of ingredients for our menus.
Commitment to supporting the project's values of sustainability, organic farming, and promoting a mindful and health-conscious approach to cooking.
Willingness to actively contribute to the overall success of the project and its mission.

Benefits:

Opportunity to work in a mindful and sustainable environment that promotes organic farming, celebrates local relationship, practice zero-waste habits and cultivate vitality.
Embrace your passion for cooking by preparing menus that reflect your commitment to sustainability.
Personal growth through ongoing learning and exploration in the culinary field and sustainable life style.
Keep a balance lifestyle with free evenings and weekends
Partner with an engage project and customize your professional growth

Who we are

A passionate "tiny team" of changemakers. We run many projects at once to initiate a change in our daily habits and to reinitiate the power of our imagination to create a world of kindness, wellness and care. One of our impotant project is Labcuina.
Apocapoc BCN Our urban lab for sustainability and regenerative habits is located in the Poblenou, Barcelona.
Calle almogavers, 138, 08018.