Workplace food programs, run exceptionally well. Chef-led, data-informed, built to scale.
San Francisco, CA
Sifted runs end-to-end workplace food programs for single and multi-site companies. We design and operate chef-led programs that meet the realities of how teams work today. That includes on-site cafés and kitchens, recurring meal programs across field offices, and scratch-made food prepared locally in every market. Behind the scenes, centralized systems, structured data, and clear processes ensure programs run smoothly, adapt over time, and hold up under real-world variability. What sets Sifted apart is how food is run. Culinary expertise is paired with operational discipline and continuous feedback loops, so programs improve rather than drift. Clients gain visibility into performance, participation, and waste, making it easier to make informed decisions and maintain consistency across locations. The result is a program that feels thoughtful and well-executed.
On-site · Quinte West
The line cook is responsible for cleaning and preparing ingredients while maintaining a clean and organized kitchen station. They will also assist in expediting products and maintaining clear communication with the executive chef and city manager.