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
We’re delighted to introduce two chefs who have been staples in the San Francisco food community recently.
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.
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.
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 email@example.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?
Benefits & Perks:
What we’re looking for:
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
Senior Designer &/or Front-end Developer
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:
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
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
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.
Celebrate the season with Munchery! Beginning December 10th, holiday themed meals will be featured on the daily menu. Gather your family around the dinner table and let Munchery do the cooking!
We are kick starting the food festivities with Hanukkah inspired dishes. Chef Levine is cooking up some Jewish specialties-
Jewish Echinacea aka Mama Levine’s Chicken Matzoh Ball Soup
All received high praise during Rosh Hashanah, with many requests to be brought back to the menu- so here they are!
This is the time of year to spend with family and friends and enjoy good food, so Munchery chefs are hard at work bringing your holiday favorites to the menu. Don’t miss out on seasonal desserts, such as Chocolate Peppermint Cake, White Chocolate Cranberry Cheesecake and Pear and Rum-Current Clafouti, available throughout the next two weeks!
Beginning December 17th, Chef Levine will be serving a Christmas style ham and prime rib. These meals will be available as individual orders as well as a family style dinners to serve four!
Don’t forget, during December Munchery is donating 10% of all proceeds to the San Francisco and Marin Food Banks and Food Runners. Meaning a portion of all your holiday orders will be helping those in need!
Browse Holiday Menu Now!
Munchery will be closed December 24th and 25th as well as December 31st and January 1st.
Happy Holidays! – The Munchery Team