Get that second stomach for dessert prepped and ready because we have two new wonderful dessert chefs joining us at Munchery.
Chef Emily Guzzardi
Chef Emily Guzzardi studied baking and pastry arts at the Culinary Institute of America in Hyde Park, NY, becoming immediately enchanted by the idea of having a small business while working at a bakery in Brooklyn.
Relocating to San Francisco in 2008, Guzzardi continued to foster strong connections with the food community through her work. In 2011, she decided to create her own business, BATCH baking, which specializes in exceptional homestyle baking.
Debut item: Marscapone Brownie
Chef Melissa Cohen
Diligently spending two years on a baking quest to create the perfect chocolate chip cookie, Chef Melissa Cohen finally achieved success. Leaving her desk job in 2012, she founded Salty Sweet, now serving her perfect chocolate chip cookie that has a twist – a sprinkle of salt.
Our customers have exclaimed, “Oh my deliciousness!” to her salty sweet cookies.
Debut Item: Signature Salty Sweet Chocolate Chip Cookie
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We’re excited to welcome Chef Velvet Valentine to the team.
Velvet’s legacy goes all the way back to the the sister ship to the Titanic, where her great-grandfather was the Head Patisserie. Growing up making traditional Swedish dishes alongside her mother, she began cooking lessons with professional chefs at the age of 15.
Valentine received her formal training at the Prague Culinary Academy where she mastered a variety of cuisines, including vegetarian, vegan, and raw. She has had the honor of being Executive Chef at Oznot’s Dish in Brooklyn, New York.
Well-traveled, she brings her many experiences to the table as she hopes to bridge the gap between cuisines for a truly unique food experience.
Debut meal: Organic Manic Mushroom Tacos
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We’re delighted to introduce two chefs who have been staples in the San Francisco food community recently.
Chef Iso Rabins
Iso is the founder and head chef of forageSF and The Wild Kitchen, an underground supper club. Focusing on the abundance of local, wild, foraged food, he loves sourcing the best wild mushrooms, nettle, boar, and a large variety of local fish.
Check out when he’s hosting his next underground dinner here.
Debut meal: House Smoked Black Cod with Wild Nettle Pesto Gnocchi
Chef Blair Warsham
Born and raised in Atlanta, Georgia, Blair Warsham started cooking young as he assisted his grandmother in the kitchen. He’s worked all over the world, including France and Italy, cooking alongside Michelin-rated chefs Patrice Demangel of Sofitel Biarritz Miramar Hotel, Gerard Charbonier of Le Bougaincillier, and Jose Deancacleto of Holtel Million.
These days you’ll see Blair getting creative with graffEats, a pop up restaurant, and American Bao Bar, a new take on the popular Chinese bun.
Debut Meal: Five-Spice Pork Buns, Garlic Greens, Vegetable Fried Rice
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Yep, you read that right. In case you didn’t know, there is a “War for Talent” in Silicon Valley right now.
We just moved into an amazing new office(pictured above) and raised some money to help us build a world-class team. One that is passionate about “tech and taste,” and wants to help us upend the culinary world.
So like every other company and your Aunt Sally, we’re looking to hire Senior & Mid-Level Software Engineers.
Most companies at this stage traditionally end up bringing on outside recruiters to help them “source” candidates.
Well, we’re not a traditional bunch of operators over here.
So we decided to see if our community can help find us some engineering talent, and earn a unique “recruiting fee” for doing so.
Anyone who refers an engineer to us that we end up hiring, gets free Munchery dinners for a year!
(Note: if you are an awesome engineer and reach out to us directly and get hired, we’d be more than happy to hand those free dinners to you!)
How does this work?
1. You can see the full job descriptions below, or here: https://munchery.com/jobs
2. If you know someone who is interested, email us at jobs@munchery.com with them cc’d. Or have them email us directly, and make sure they include your name as the referral in the email.
3. If we hire someone you refer us, we’ll give you $6500 in Munchery credit. Depending on how you spend it, that’s $25 per day for dinner on Munchery, 5 days a week for the next year. Upon hiring, we’ll immediately give your account $1000 credit, and add the remaining $5500 after the engineer reaches 90 days on the job.
What’s it like working at Munchery?
- Rewarding work. Know you’re working on stuff that helps people in their daily lives.
- Get it done. Zero bureaucracy. Your direct impact is limited only by how hard you want to work.
- An epicurean’s delight. Good food abounds.
- Interact with chefs and the culinary world. Participate in chef tastings & samplings.
- High-level of excellence across the company. No luxury hires. Everyone adds tangible value.
Benefits & Perks:
- Competitive compensation packages and stock options.
- Food is everywhere (it’s actually overwhelming at times).
- Employee discount program (never worry about dinner again)
- Open vacation policy. Rest when you need it, rock when you don’t.
- Health, dental and vision benefits.
- Build your dream Apple workstation the way you want.
What we’re looking for:
- Unicorns – rare amazing individuals that punch well above their weight class and are believed not to exist in this world.
- Cross-functional & multi-talented. If you’re an engineer, you should have multiple core competencies and passions beyond coding (ie: photography, writing, mad chopping skills)
- Food lovers. In fact, a lot of your teammates have had previous professional kitchen experience in their past.
- Passionate people who put team before ego.
- People who can turn on a dime and embrace rapid changes
Engineering and Product Roles
For our software engineers, code is a way of life. You’re the kind of person who enjoys picking up a new language on your free time, and get the tingles thinking about scalable, high-performance systems. Our engineers play a critical part in designing the technology behind Munchery’s e-commerce and operations management systems. Our code is very “tangible.” It moves food from production to inventory to fulfillment and delivery, and a ton of algorithms behind it. With the lack of innovation in the “tech and taste” space, there’s nothing better than putting smart, creative engineers to solve it.
We believe the best product people would’ve been born an engineer in another life, because they’re nevertheless obsessed with solving problems with elegance and creativity. We’re looking for individuals who have broad skill sets, have a technical degree, and have deep experience with consumer product design. Whether they’re a growth hacker or a “desigineer”, we value extremely versatile people. “Can’t” is not in your vocabulary. They can communicate a vision, code up a page, fire up photoshop, write copy, devise a marketing strategy, and rattle off design patterns.
Senior Software Engineer
- Minimum 5 years experience in Rails.
- Minimum B.S. in computer science or equivalent
- Have experience in building e-commerce components such as transaction processing, inventory, race conditions, etc. Geo-location, CRM, and reporting a plus.
- Have published your own Github projects or be a committer in a serious project
- Experience in testing frameworks (like BDD/TDD)
- High-level proficiency in UNIX and system ops (building RPMs, chef recipes, deployment scripts)
- Expert in writing complex SQL queries
- High-level experience in scaling: memcached, redis, partitioning
- Write clean HTML/CSS/jQuery code. About the equivalent of a junior front-end developer
- Mobile experience a plus.
- Previous startup experience a plus.
Software Engineer
- 3-5 years experience in Rails.
- Minimum B.S. in computer science or equivalent
- Rails proficiency in ActiveRecord, RESTful routing, permissions, caching, nested forms, mailers, exception handling, and namespaces/scopes.
- Expert in front-end development in HTML5, CSS3, jQuery, and CoffeeScript. Backbone.js and other JS frameworks a plus.
- Experience building your own JS libraries and shared CSS libraries.
- Previous startup experience a plus.
Senior Designer &/or Front-end Developer
- “Desigineer” – Half Designer and Half Engineer
- Academic background or equivalent professional experience in graphic design, computer science, human-computer interaction, interaction design, or related field.
- 3-5 years of professional work experience
- Minimum 2 years experience in Rails.
- Strong visual design skills.
- Expert in front-end development in HTML5, CSS3, jQuery, and CoffeeScript. Backbone.js and other JS frameworks a plus.
- Expert knowledge in user experience principles, graphic design principles, and web standards.
- Ability to rapidly execute hi-fidelity mockups with a strong attention to pixel-level detail and craftsmanship.
- Expert in Photoshop and delivering optimized image assets for CSS. Proficient in Illustrator and HTML/CSS.
- Prior experience in designing for the masses, either in the search field or a consumer-facing web app.
- Excellent communication and client outreach skills.
- Previous startup experience a plus.
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Food handcrafted by local chefs. Wine curated by connoisseurs. All delivered to your door by Munchery. Now that’s a Valentine’s Day match made in heaven!
First Up, A Special Valentine’s Offering:
Curl up closer to home, check out the entire Valentine’s Day menu>>
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The Munchery kitchen is growing! In the past few weeks we have welcomed four new chefs who will add new talent and culinary styles to the Munchery menu. We are highly selective when bringing new chefs on board but these four surpassed our tasting test and tempted us with their creative and delicious menus.
Raised in Argentina, Chef James Jardine comes to Munchery with an authentic passion for Latin American cuisine. “Glorified home-cooking” is his culinary philosophy with the goal of providing food that people can relate to.
Debut Meals: Churrasco Steak
Portobello Mushroom Scallopini
Calvados-Braised Duroc Pork Shank
Chef Gaby Ferrandon’s French upbringing adds another international dimension to the Munchery menu. He grew up surrounded by food and cooking so it is no surprise he entered culinary school at the young age of 16. His favorite flavors include North African, Mediterranean and South American.
Debut Meal: Moroccan Beef Tagine
With a focus on natural and fresh ingredients, Chef Jocelyn VanLandingham will be tossing and chopping up salads for hungry Munchery customers. She aims to serve simple and delicious dishes with the goal of sharing “her love of all things awesome in the food world.”
Debut Meals: Kale and Goat Cheese Salad
Spinach Salad with Fennel and Apples
Chef Skye McDougall brings a unique mix of culinary experiences to the Munchery kitchen. Having worked in restaurants and catering companies across the US, he has developed a style that incorporates a variety of flavors including Polynesian, Japanese, Caribbean and Chinese.
