Before we get into specific job descriptions, we should mention some of our recruiting ground rules:
We fill jobs by looking for people who are the best equipped to solve certain types of problems over the course of months and years. We’re not especially hung up on years of experience, programming language names, or what your job title was at Microsoft. (In fact, we occasionally hire people who didn’t even work at Microsoft.) Our job descriptions detail the types of problems you will be asked to solve in your job function. If these are the types of problems you want to be solving, it’s up to you to tell us why you’re going to kick ass at solving them.
We believe that smart, motivated, creative people can learn just about anything, and quickly. When hiring, we try to err on the side of smart.
This is an entrepreneurial venture, and we look for people with an entrepreneurial spirit — people who are willing to be accountable, take the lead, take measured risks, and get things done. Note that, in this context, “entrepreneurial spirit” is not code for “does not play well with others.” We work as a team, and we hire nice people.
FABIPI runs the show.
We’ll also briefly touch on the things you’ll get to do if you work for us:
Solve cool problems, any way you want. (Within reason.) If you have a crazy idea that just might work, you can probably try it here. Creativity is encouraged.
Play a role across different departments. Our dev team is welcome to stop by our marketing meetings and toss out ideas. Our social media team knows what a staging environment is. Everyone’s input is considered in product decisions.
Learn new things. We’re too small a company to waste smart people on the things they already do well. We’ll put your brain to work on anything and everything that needs thinking about, and we’ll take your input seriously. We’ll give you room to hone a new skill set, whether that’s a new programming language or media outreach. We believe one way to find an innovative solution to a difficult question is to pose it to someone who’s never thought about it before.
Wear anything you want to work. We only wear formal business attire on the day a new intern starts. Because interns are adorable.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Place the lettuce, onions, tomato, avocado, and 1 tablespoon lime juice in a large bowl; toss to coat.
Whisk together the vinegar, tequila, 1 tablespoon lime juice, salt, and pepper in a small bowl; slowly stream in the olive oil while whisking; pour the mixture over the salad and toss to coat. Serve immediately.
In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios. Enjoy.
Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
Divide the lettuce leaves among 4 salad plates. Arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes. Sprinkle the salads with the red onion, raspberries, and sliced black olives. Season with dried basil, salt, and pepper. Drizzle with the olive oil and balsamic vinegar and serve.
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir and serve.