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You've seen the truck rolling through town and the silhouette logo on bread shelves in grocery stores, but do you know Aunt Millie's? We are a family-owned bread company headquartered in Fort Wayne, Indiana with locations and distribution throughout the Midwest. Perfection Bakeries began in 1901 and today the family has grown to include several brands, including Aunt Millie's, and over 1200 valued employees. Baking quality bread products is what we do, but when it comes to a career, we know you need more than bread.
Location
300 East Touhy Avenue, Des Plaines, IL
Description
About Aunt Millie's:
Aunt Millie's, a popular family-owned bakery, has been celebrated for its commitment to quality and community since its inception. Renowned for producing a wide range of baked goods from breads to pastries, Aunt Millie's prides itself on using traditional recipes and fresh, locally sourced ingredients. This establishment not only offers a nostalgic embrace of home-style baking but also operates with a forward-thinking mindset towards sustainability and innovation in food production.
Why Work Here:
We are proud of the products we make and we're even more proud of how we make them. Aunt Millie's combines the best ingredients, recipes, and people to produce consistently high-quality breads and rolls that you will be proud to represent. We invest in good ingredients and good people alike, so that at Aunt Millie's you'll have more than a job, you'll have a career you can be proud of.
Perks and Benefits:
An amazing healthcare package for employees working over 30 hours per week.
Competitive wages that are higher than the industry average
The reassurance of an employer matched 401(k) package and life insurance options.
Wellness incentives including fitness center membership reimbursement.
Paid Vacations & Holidays
Position Summary:
The Route Sales Representative (RSR) role at Aunt Millie's involves building and maintaining customer relationships while managing a specific route in the wholesale baking and route distribution industry. RSRs interact with grocery store managers, receiving personnel, and other store staff, serving as a visible representative of the brand.
Essential Job Functions:
Cultivate and nurture relationships with existing accounts to foster customer loyalty.
Deliver and sell products to established accounts, ensuring timely and accurate distribution.
Transport products from company vehicles to retail establishments, effectively stocking shelves.
Preplan and fulfill specific orders for each customer, maximizing efficiency.
Utilize an iPad to manage route activities, including order tracking and customer communication.
Identify and capitalize on opportunities to generate additional business.
Implement strategies to minimize product expiration and maintain freshness.
Safely operate company vehicles in accordance with traffic laws and company policies.
Adhere to safe work procedures to ensure personal and public safety.
Load and unload bread baskets throughout the day, following proper lifting and handling protocols.
Minimum Position Qualifications/Education:
Enjoy engaging with people and prefer an active role over desk work, with strong driving skills.
Possess a valid driver's license and a clean 3-year driving record.
Able to pass a Department of Transportation (DOT) physical examination.
Meet the minimum age requirement of 21 as mandated by DOT regulations.
Successfully pass a drug screening.
Possess basic math skills for essential job tasks.
Demonstrate a strong work ethic and take pride in delivering quality work.
Committed to providing exceptional customer service with enthusiasm and dedication.
Driving Record: candidates cannot have convictions in the past three years on their driving record for DUI/DWI or similar alcohol/drug related offense, careless/reckless driving, chemical test refusal, driving after suspension (unless not notified), fleeing/eluding a police officer, leaving the scene of an accident, passing a stopped school bus, speeding 15 miles+ above the speed limit, or three or more driving violations (not including seat belt violations).
Position Requirements
EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
This position is currently accepting applications.
PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers’ orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers. Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products.
ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members.
I. PRE-OPENING
Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes:
A.Turn on equipment used in the preparation of products, for example, the dough proofer. Review the prep list prepared by management to determine how much of each item needed will be prepared for the day.
B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders.
C.Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in.
D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants.
E.Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator.
F.Operate computer system to take orders.
II. OPEN HOURS
A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time.
B. The process of making a pizza involves these integral steps:
1. Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it.
2. Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place.
3. Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer.
4. Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven.
5. From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted.
6. Other items as ordered by the customer are prepared following standard written recipes and procedures.
7. Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked.
8. Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout.
C.Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system.
D.As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment.
III. CLOSING
A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps:
1. Clean out the reach-in cooler using hand towel and soapy water.
2. Clean top and front of oven using hand towel and soapy water.
3. Cover all food items with clean stainless steel cover(s) or plastic cover.
4. Clean all stainless with hand towel and soapy water.
5. Clean out the inside of make table.
NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions.
A.Arrange work area to make pizzas. This includes these integral steps:
1. Preparing meat mix and veggie mix. This is a particular combination of ingredients.
2. Filling the make table with sufficient stock for the anticipated business. Many different items are kept on the make table.
3. Bringing pre-panned pizzas up to the make table to prepare for topping.
4. The area where this work is done is in full view of the customer. As such, this area needs to be kept clean as the work is in progress.
B.Responsible for cleaning all equipment used in prep work. This includes cleaning and organizing shelves in the walk in refrigerator.
C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window. Locating orders. Cashing out customers' tickets in computer. Verifying order and thanking customers.
D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities. The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift. This includes these steps:
1. Sweeping and mopping floors.
2. Refilling the make table, reach-in cooler and walk-in refrigerator.
3. Cleaning the make table and reach-in cooler.
E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business. This involves these steps:
1. Sweeping and mopping floors.
2. Refilling and restocking items on the make table.
3. Break down and clean the make table.
4. General cleaning throughout the area as in steps 1, 2, and 3 above.
5. Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers.
6. Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace.
B. Mental alertness/intelligence. Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven. At times these responsibilities are performed by one person without supervision or assistance. As many as 25 to 35 pizza and other food items may be baking at one time. Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner.
C. Sufficient physical condition to perform the functions of the position. Position involves these physical processes:
1. Lifting. Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb. bags).
2. Bending and stooping. Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable.
3. Standing/walking. One hundred percent of on job time is spent standing and walking.
4. Seeing/vision. Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area.
5. Hearing. Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers. Must be able to hear customer orders as given over the phone.
6. Speaking/verbalizing. Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress. Must be able to verbalize order instructions to customers.
7. Hand/eye coordination and manual dexterity. Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared. Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors.
8. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees.
9. Reaching. Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items.
D.Reading. Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands.
E.Self-control. Must be able to work under conditions of extreme stress due to pressures from volume of business, time and variety of orders, while maintaining self-composure and interacting effectively with co-workers and supervisors.
EQUIPMENT USED:
"Pizza Wheel". This is a device with a wooden handle and a round stainless steel blade similar to a wheel that is used to cut certain types of pizzas.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments to wash, rinse, and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Portion Cups". These are volumetric cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are metal or plastic items, round in shape, of varying diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a tool consisting of a handle attached to a small wheeled drum that is dotted with plastic protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.
"Reach in". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to scrape the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
"Kitchen Utensils". Such as knives, spoons, spatulas, etc.
"Miscellaneous Items". Such as carryout boxes, delivery pouches, hand towels, etc.
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.
Position Summary
We are seeking a driven and experienced Corporate Recruiter to join our Human Resources team! Reporting to the Human Resources Manager, this role will lead full-cycle talent acquisition efforts across the American International Family of Companies, supporting hiring needs from entry-level through executive leadership. The primary focus will be to source, interview and close top candidates for professional B2B Territory Sales, Supply Chain and Logistics roles.
The ideal candidate will bring demonstrated experience managing high-volume and multi-level recruiting pipelines concurrently, with the proven ability to source, evaluate, and secure top talent through strong partnerships with hiring manager. This role is instrumental in strengthening our high-performing workforce, enhancing our employer brand, and supporting the organization’s long-term growth strategy. Candidates with a disciplined, results-oriented, proactive approach to recruiting are encouraged to apply!
Key Responsibilities
- Own and lead the full-cycle recruiting process, including job postings, sourcing, screening, interviewing, offer coordination, and pipeline management.
- Proactively build and maintain talent pipelines for entry-level, professional, leadership, and executive roles.
- Partner with hiring managers to understand workforce needs, role requirements, and hiring priorities.
- Coordinate all candidate communications, ensuring a high-quality, professional candidate experience throughout the process.
- Attend and coordinate job fairs, networking events, and community partnerships to support ongoing talent needs and workforce diversity.
- Maintain accurate and compliant candidate records within the ATS and related systems.
- Assist with preparation and distribution of employment documentation, including offer letters, employment agreements, and onboarding materials.
- Support and participate in new hire onboarding, ensuring a smooth and engaging transition into the organization.
- Serve as a liaison between leadership and employees regarding recruiting-related policies, processes, and documentation.
- Collaborate with the HR team on initiatives including employee engagement, process improvement, training coordination, and HR policy updates.
- Support company events, community involvement, philanthropy partnerships, and team-building initiatives.
- Actively promote and model the company’s mission, vision, values, and culture.
- Perform additional duties as assigned to support business needs.
Job Qualifications & Requirements:
- Bachelor’s degree in Human Resources, Business Administration, Organizational Development, or a related field preferred.
- Minimum of 5 years of experience in full-cycle recruiting, supporting roles ranging from entry-level through leadership.
- Preferred experience sourcing, evaluating & filling Sales, Logistics, and Supply Chain professional Roles.
- Demonstrated ability to manage multiple open requisitions simultaneously in a fast-paced environment.
- Proven experience building and maintaining active candidate pipelines using proactive sourcing strategies.
- Proficiency in Microsoft Office Suite (Excel, PowerPoint, Word, Outlook).
- Proficiency in Applicant tracking systems and Recruiting platforms/tools (LinkedIn, Indeed, Handshake, Etc.).
- Strong organizational skills with exceptional attention to detail.
- Excellent verbal and written communication skills.
- Professional demeanor with a high level of integrity and discretion.
- Strong customer service mindset with the ability to build relationships across all levels of the organization.
- Working knowledge of local, state, and federal employment laws and compliance standards.
- Strong commitment to equal employment opportunity hiring practices.
- Valid driver’s license with the ability to travel locally as needed.
Benefits & Perks
- Paid Time Off
- 401(k) with 4% Match (Traditional & Roth Options!)
- Health | Dental | Vision Insurance (Starts the 1st of the month following 30days of employment)
- Profit sharing!
- Paid Holidays + Your Birthday!
Physical/Travel Requirements:
- Ability to work onsite in an office setting | Two Locations (Ada & Kentwood - 18mins apart)
- Ability to Travel & Attend Career Fair/Campus Recruiting Events.
- Ability to stand or sit for long periods of time.
- Fluent in English.
WHO IS AMERICAN INTERNATIONAL FOODS
We are a team of passionate hustlers that pride ourselves in solving critical needs and providing tremendous value to our customer base. Our mission statement is to “Perpetually create an unsurpassed value in the ingredient distribution business.” Founded & headquartered in West Michigan, we leverage our deep relationships with food ingredient producers around the world to provide the highest quality materials to food and beverage manufactures.
OUR INDUSTRY
Food is a powerful medium. It’s daily, it’s family, it’s cultural, it’s passionate, it’s ever evolving, it’s our connection to earth, and it’s a connection to spirit and a higher power. In the presence of food we have birthdays, first dates, weddings, family discussions, celebrations, we conduct business lunches, and we go out to share beverages with friends. There is not a more impactful and connected industry than this.
Position Summary: Are you tired of not being home on nights and weekends? Do you want to make dinner for your family again or at least have a life outside of work? Do you want to be more creative in the kitchen where your expertise and talent as a chef are valued?
We are seeking a talented and passionate Personal Chef to join our team. The ideal candidate will have a strong background in nutrition, professional kitchen experience, and a knack for recipe development. A deep passion for healthy cooking, expertise in ingredient replacement, and the ability to learn quickly on the job are essential. Additionally, the candidate must have experience working with clients and excellent communication skills.
About Us: We are a health and wellness-focused brand known for our personal chef services for meal prep, events and cooking classes. We specialize in catering to individuals and families with dietary restrictions, allergies, and healthy lifestyles.
Key Responsibilities:
Plan and prepare nutritious, flavorful meals tailored to clients’ dietary needs and preferences.
Develop and test new recipes, ensuring they meet high standards of taste and nutrition.
Demonstrate expertise in ingredient replacement to accommodate dietary restrictions and preferences (e.g., gluten-free, dairy-free, vegan, kosher).
Maintain a clean, organized, and efficient kitchen environment at all times.
Shop for high-quality ingredients, ensuring freshness and nutritional value.
Communicate professionally with clients to understand their dietary requirements, preferences, and feedback.
Stay updated on culinary trends and nutrition research to continuously improve menu offerings and cooking styles.
Adapt quickly to new kitchen tools, techniques, and client needs.
Manage inventory and budget for kitchen supplies and ingredients in each client’s home.
Qualifications:
Certification in Culinary Arts or equivalent in past experience
Background in nutrition or a relevant certification is highly preferred.
Minimum of 1 year of kitchen and cooking experience.
Experience in recipe adaptation and creation.
Strong understanding of ingredient replacement for various dietary needs and healthy cooking techniques.
Excellent communication and interpersonal skills.
Ability to work independently and as part of a team.
High level of professionalism and client confidentiality.
Flexibility to accommodate varying client schedules and dietary requirements.
Additional Requirements:
Valid driver’s license and reliable transportation.
Ability to lift heavy items and stand for extended periods.
Willingness to undergo a background check.
Benefits:
Competitive salary based on experience.
Opportunities for professional development and continuing education.
Positive and supportive work environment.
How to Apply: Interested candidates should submit their resume, cover letter, and a sample menu or portfolio of their work via email at
We are an equal-opportunity employer and welcome applicants from all backgrounds to apply.
About Seroogy’s Chocolates
Founded in 1899, Seroogy’s Chocolates is a fourth-generation, family-owned Wisconsin tradition known for small-batch craftsmanship, classic recipes, and exceptional quality. We proudly produce handmade confections that have become part of generations of family traditions across the Midwest. As we continue to grow, we are looking for a skilled confectioner who can honor our heritage while driving innovation for the future.
Position Overview
We are seeking an experienced, hands-on Lead Chocolatier & Product Development Manager to lead all aspects of confectionery creation and quality at Seroogy’s Chocolates. This role safeguards our signature recipes, oversees chocolate and ingredient ordering, ensures consistent product quality, and develops new seasonal and year-round products.
This position blends technical expertise, creativity, and a passion for traditional small-batch methods. You’ll collaborate closely with our Production Manager, Retail Manager, and company leadership to maintain the excellence our customers expect, while also shaping the next generation of Seroogy’s products.
Key Responsibilities
Recipe Stewardship & Production Oversight
- Maintain and consistently execute Seroogy’s established recipes, processes, and product standards.
- Train and support team members in confectionery techniques and product specifications.
- Serve as the subject-matter expert for chocolate tempering, caramelization, enrobing, panning, and other confectionery methods.
- Partner with the Production Manager to ensure daily production runs meet quality, yield, and efficiency goals.
Technical Expertise & Equipment Mastery
- Operate, maintain, and troubleshoot a wide range of confectionery and chocolate production equipment, including: melters, tempering machines, enrobers, copper kettles/stoves, batch cookers, cooling tables, depositors, cutters, panners, wrapping machines, and other specialized tools.
- Ensure equipment is used safely, efficiently, and in alignment with Seroogy’s product standards.
- Evaluate and introduce new equipment, technologies, or processes that increase quality and productivity without compromising craftsmanship or tradition.
- Work closely with the Production Manager to optimize workflows, implement improvements, and ensure smooth integration of new processes into daily operations.
Product Development & Innovation
- Lead the creation of seasonal, limited-edition, and core new products that align with the Seroogy’s brand and customer expectations.
- Develop prototypes, run test batches, and manage sensory evaluations.
- Research emerging confectionery trends, ingredients, and technologies to inspire new ideas.
- Collaborate with leadership on launch timelines, packaging needs, pricing strategy, and marketing initiatives.
- Maintain strong product pipeline and market presence.
Quality Control
- Oversee product quality from raw ingredients to finished goods.
- Establish and maintain QC protocols including product specs, batch reviews, and shelf-life assessments.
- Troubleshoot inconsistencies or production challenges in real time.
- Continuously identify opportunities to improve yield, reduce waste, and enhance consistency.
Ingredient & Chocolate Procurement
- Order chocolate, inclusions, flavorings, packaging components tied to confectionery production, and other necessary materials.
- Manage supplier relationships and evaluate new vendors or ingredients as needed.
- Monitor inventory levels to avoid shortages while controlling costs.
Cross-Department Collaboration
- Coordinate with the Retail Manager to ensure packing, finishing, and special gift items meet quality standards.
- Work with the Shipping and Production teams to align schedules, capacity, and special production requests.
- Communicate clearly with leadership on production trends, new product opportunities, and operational improvements.
Qualifications
Required
- 3–7+ years of professional experience in confectionery, chocolate production, pastry, or food manufacturing.
- Demonstrated expertise in chocolate work (tempering, molding, enrobing, hand-dipping) and at least three major confection types (caramel, creams, truffles, barks, brittles, etc.).
- Hands-on experience with key confectionery and chocolate equipment: melters, tempering machines, enrobers, copper kettles/stoves, batch cookers, cooling tables, depositors, wrapping machines, and related production tools.
- Strong technical understanding of chocolate crystallization, viscosity, batch scaling, and the variables that impact product quality.
- Ability to troubleshoot equipment, identify process improvements, and introduce new methods or tools while preserving product quality.
- Ability to manage complex projects and timelines.
- Strong understanding of food safety standards, allergens, and manufacturing best practices.
- Proven ability to develop and scale new products from concept to production.
- Excellent problem-solving skills, communication skills, and a detail-oriented, quality-driven mindset.
Preferred
- Experience in a small-batch, artisanal, or heritage brand environment.
- Familiarity with equipment scaling—from benchtop R&D tools to larger factory systems.
- A personal philosophy that balances craftsmanship, innovation, and respect for traditional methods.
- Experience leading or mentoring production staff.
What We Offer
- The opportunity to carry forward a 126-year Wisconsin legacy.
- A collaborative, supportive team environment committed to craftsmanship and quality.
- Competitive compensation and benefits.
- A hands-on role in a business rooted in family, tradition, and community.
- Chocolate. Lots and lots of chocolate.
How to Apply
- Please send your résumé, salary requirements, portfolio of past confectionery work (if available), and a brief note sharing why you’d be a great fit for Seroogy’s Chocolates to
Duration:3 Months
Location: Hershey, PA
Summary: Reporting to the Manager, S&R R&D, the Technician provides project assistance on high- and medium-complexity projects and may lead workstreams within larger projects with guidance. The role supports product development activities in both laboratory and pilot plant environments.
The ideal candidate understands how to manufacture a wide portfolio of products, operate associated lab and pilot plant equipment, and apply basic food science knowledge related to core products and formulations. Strong cross-functional communication and effective coordination with project leaders and management are essential.
Responsibilities:
* Work with multiple scientists within Sweets and Refreshment R&D team to achieve company goals
* Perform basic tasks and follow standard work methods or specific instructions required to support product development
* Must be competent in data entry, basic calculations, computer applications, and organoleptic evaluations
* Complete product development tasks at benchtop and pilot plant scale
* Assist and/or lead in equipment assembly, disassembly, cleaning, preparation, and production runs
* Support in-plant initiatives such as trials, sales sample production, and start-ups
* Identify project support needs
* Collaborate and partner with project leaders and peers on planning and execution
* Work independently and proactively
* Demonstrate excellent communication skills
* Exemplify agility to manage multiple workstreams and employ effective time management skills
* Ability to lift up to the maximum of fifty (50) pounds and prepare product for testing
* Ability to learn and apply new skills quickly
This role will interact and partner with:
* Scientists
* Engineers
* Pilot plant operations
This individual will be asked to pan cores for a future testing. They will also be asked to clean equipment, lab space and pilot plant space. The work may occur in the lab or the pilot plant. The individual may need to operate standard analytical equipment and tools or operate processing equipment in the lab and pilot plant. The individual will be responsible for maintaining our highest quality of food safety standards and sanitation standards.
Day to Day:
1. 80 Project support: Operate standard experimental testing or processing equipment in the laboratory to prepare and package products, and record and tabulate data. Assist with pilot plant scale-up testing by preparing ingredients, packaging materials, and processing equipment, assisting with the equipment operation, collecting and tabulating data, and post-test cleanup.
2. 0-10 Project leadership: With minimal supervision, lead small projects or segments of larger projects. Manage timelines and deliverables, plan and execute experiments with autonomy, oversee temporary labor deliverables and coordination, manage communication of status and results to the team and supervisors.
3. 10-20 Lab maintenance: Responsible for organization, cleanliness, and sanitation of team laboratory workspaces. Maintain inventory of ingredients and supplies. Maintain regulatory compliance through entry of ingredient/packaging information in the lot tracking database and respective trainings. Work within the Tech Center Traceability system to schedule pilot plant runs, reserve rooms and equipment, log/track ingredients and products, and create finished goods.
Requirements:
Education/Experience: High school diploma or GED required. 0-2 years' experience required.
Experience in Excel and Word
Great to have experience in produce processing, food manufacturing, or research and development
45% ability to weight ingredient and follow panning recipes, such as time and quantities.
45% ability to clean equipment and work spaces
10% ability to record data
Team Size:
Team is ~2 people
Check all products for accuracy against quality standards and deliver products to customers in a safe, courteous, and timely manner while working as part of a team.
Support the restaurant by performing other workstation duties.
Comply with Domino's uniform, appearance, and operations standards, and with federal, state, and local laws and ordinances.
Job Duties and Responsibilities Perform duties including pre-delivery vehicle preparation, learning the delivery area, checking orders for quality and accuracy, following proper delivery procedures; providing quality customer service through positive and professional interaction with customers in person or by phone.
Deliver flyers and door hangers.
Deliver pizza to individual customer homes.
Must be able to safely interact with customers at their homes.
Receive and process telephone orders.
Handle sensitive and confidential customer information in a responsible manner.
Execute credit transactions, and make bank deposits as necessary.
Work as part of a team and assist each other by being on time for their shift, supporting other workstations during their shift and completing all closing duties, including cleaning, at the end of each shift.
Contribute to an atmosphere of teamwork, energy and fun.
Navigational skills needed to read a map and locate addresses within designated delivery area.
Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product.
Operate all equipment.
Clean equipment and facility daily.
Perform other assigned workstation duties including making quality products, preparing ingredients, preparing product, and taking orders.
Ability to add, subtract, multiply and divide accurately and quickly (may use calculator).
Must be able to make correct monetary change.
Must have verbal, written and telephone skills to take and process orders.
Motor coordination between eyes and hands/finders to rapidly and accurately make precise movements with speed.
Ability to enter orders using a computer keyboard or touchscreen.
Stock ingredients from delivery area to storage, work area, walk-in cooler.
Take inventory and complete associated paperwork.
Ability to safely operate a motor vehicle.
Physical Demands STANDING: Most tasks are performed from a standing position.
Walking surfaces include ceramic tile \"bricks\" with some linoleum in the back area.
Height of work surfaces is between 28\" 48\".
WALKING: Walking is generally in short distances for short durations.
SITTING: Paperwork is normally completed in an office at a desk or table.
LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member.
Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.
Cases are usually lifted from floor and stacked onto shelves up to 72\" high.
CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.
Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.
Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.
During delivery, carry pizzas, sides and beverages while performing \"walking\" and \"climbing\" duties.
PUSHING: Pushing is performed to move trays which are placed on dollies.
A stack of trays on a dolly is approximately 24\"-72\" and requires a force of up to 7.5 pounds to push.
Trays may also be pulled.
CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance.
STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station.
Toe room is present, but workers are unable to flex their knees while standing at this station.
Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day.
Forward bending is also present at the front counter and when stocking ingredients.
CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas.
REACHING: Reaching is performed continuously; up, down and forward.
Workers reach above 72\" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.
Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.
Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.
HAND TASKS: Eye-hand coordination is essential.
Use of hands is continuous during the day.
Frequently activities require use of one or both hands.
Shaping pizza dough requires frequent and forceful use of forearms and wrists.
Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter.
Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes.
Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.
MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
DRIVING: Deliver pizzas within a designated delivery area.
A team member may make several deliveries per shift.
WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace.
Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing.
In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas.
Sudden changes in temperature in work area and while outside.
Fumes from food odors.
Exposure to cornmeal dust.
Cramped quarters including walk-in cooler.
Hot surfaces/tools from oven up to 500 degrees or higher.
Sharp edges and moving mechanical parts.
SENSING: Talking and hearing on telephone.
Near and mid-range vision for most in-store tasks.
Depth perception.
Ability to differentiate between hot and cold surfaces.
Far vision and night vision for driving.
TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.
Education and/or Experience High School diploma or GED preferred
Job Description
Overview:
The AGM is responsible for managing the entire kitchen's production staff, ensuring overall compliance with food production and menu specifications associated with O'Neill's orders, and maintaining all equipment. The kitchen manager is the second in charge behind the culinary director, additionally, the AGM will directly train, develop, and coach all cooks. The AGM will be on-site supervisor and leader, a creative agent of solution-oriented actions in situations that require immediate action. The AGM will make
decisions as the coordinator of team efficiency, productivity, scheduling/adjustments, documentation, vendor ordering, and directly managing food safety and HACCP compliance, following company procedures related to the health department, customer satisfaction, safety, and cost. The AGM will ensure that all team members are dressed in O'Neill's uniforms, practice O'Neill's food safety standards, work together in a professional and coordinated manner, communicate in real-time, answer phones as needed,
and produce world-class cuisine and presentations, quality, and service internally and externally. The AGM will be responsible for culinary performance, product specification, and accuracy, which they will report to the Culinary Director. The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide the utmost customer service and timely responses to clients.
Extended Training:
The AGM's primary responsibility is to dynamically manage the kitchen staff through clear direction, communication, and training/coaching to maximize productivity and quality of work. In addition, the AGM will organize and orchestrate kitchen staff and operations to achieve exceptional cuisine to exact specifications and maximum profitability while maintaining O'Neill's Quality, Guest Service & Performance Standards.
The AGM will assist in scheduling, directing, overseeing, and developing all kitchen staff, including disciplinary actions and performance reviews, as needed. The AGM implements and trains all staff on Food Safety and driver Safety, oversees/purchases food, establishes production levels and inventory controls through approved documentation tools, manages/controls food cost issues and provides solutions.
Under the direction of the GM, the AGM's primary responsibility is to uphold production efficiency, assign production lists, monitor and audit the quality of artistic displays, spec trays, quality salads, sandwiches, canapés, desserts, and sauces - and all hot and cold food preparation, which the Chef directs.
The AGM is one of the leading culinary professionals in O'Neill's kitchen and will dress professionally and conduct himself or herself professionally with fellow team members, external customers, and peers.
The AGM is responsible for working with the Chefs and Expo team to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, labeling and overall compliance with MENU specifications associated with all O'Neill's client orders. *The AGM is responsible for verifying that food quality and specifications match the kitchen-issued specifications.
Maintains a safe, orderly, and sanitized kitchen by setting up quart-sanitizer stations, monitoring and journaling temperature logs, and using gloves, food safety tools, and best practices when cooking and working in the kitchen.
Further responsibilities may include all purchasing requests and standards, verifying that purchased ingredients are of the required specification and ensuring that routine equipment cleaning and maintenance are carried out in their department.
When called upon, the AGM will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations.
The AGM must maintain ServSafe
The AGM answers kitchen phones as needed and maintains food safety certification at all times and Allergen Training.
The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide utmost customer service and timely responses to clients.
The AGM will work as a team leader at all times when on duty and communicate with administrative team, local operations, and the company call center as required or needed.
The AGM is responsible for coordinating guest service communication and administrative duties within the AGM operations for O'Neill, consistent with company policy and procedures, resulting in outstanding guest service and client loyalty.
The AGM will be responsible for providing an active and engaged level of personalized guest service and communication, as well as administration support while exhibiting a high level of security with the information provided by the client and adhering to all details.
Contribute to all functions and operations of their respective Operations teams.
Answer phones locally and take client calls as required to enhance service and client communications.
Work on assigned e-mails & client assignments that are coordinated by management.
Ensure any orders in the kitchen processes are updated, accurate, and coded properly.
Manage logging of receipts, pricing, revision updates, shopping, invoice entries, and payroll paperwork.
Process Event solutions using company-issued SOPS and resolution steps in management support.
Making sure that orders are received includes the necessary steps to confirm the order and accurately finalize the order, i.e.
Communicate all issues required to be passed down to management at the beginning and end of the shift using our KAT Program and Manifest Systems.
All other duties as assigned by the GM and Directors.
Responsibilities:
The AGM is responsible for adhering to and supervising the following:
Uniform and appearance standards
Answering answer emails when asked and while on duty.
Overall communication with clients when asked or while on duty.
Time MGMT of staff and operation.
Multitasking and efficient productivity
Project MGMT
Carry out decisions that affect labor and food cost control output to our satisfaction.
Mentoring and teaching
Adhering to sanitation standards and cleaning schedules
Adhering to dish pit standards and systems
Assisting in the communication of inventory levels
Adhering to vehicle maintenance programs
Adhering to ALL company SOPs
Measures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (which are established biannually), just before the new Fiscal Year starts & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and O'Neill's Exceptional Service Goals:
Company Vision, Mission & Purpose
* Work Hard, Be Humble
* Prioritize Integrity & Accountability
* Live Every Day in a Guest Service-Centric Spirit
* Provide Clear & Inspiring Communication
* Commitment to World Class Teamwork & Performance
Knowledge, Experience, and Skill Requirements:
Culinary degree or equivalent in a kitchen environment within the catering or fine dining establishment required
Strong experience in ordering, inventory, setting up par levels, recipe selection, culinary preparation, and knife skills are necessary. Other required expertise includes food and equipment safety and a strong knowledge of food production.
Individuals must possess excellent verbal and written communication skills and be proficient in email, Internet use, and basic office software programs.
Must have demonstrated ability to manage and maintain customer accounts and attention to detail.
Current ServSafe Food Handling Certificate Required or must be obtained within 7 days of hire.
A demonstrated ability to take orders and follow through, as well as to work well with others in a team-driven, fast-paced environment, is essential.
Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
Prior hospitality/food Production, Cooking & Managing experience preferred.
Must have an excellent driving record and pass an FAA on-ramp security clearance and a pre-employment drug and alcohol screening.
Must be able to read a P&L.
Must understand culinary costs.
Min. 2 years of kitchen management experience.
OPERATIONAL DEMANDS:
The demands described here must be met by an employee to perform the essential function of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
A flexible work schedule is required, including weekends and holidays, and frequent travel availability is a must. The candidate must be able to travel in accordance with O'Neill's current travel policy.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multilingual is preferred.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out written, oral, or diagram instructions.
The physical demands described here must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee must frequently use hands to handle, reach, and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer.
The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements.
Success Criteria
- Monitor and ensure:
- Kitchen organization and cleanliness provides a safe environment for all employees and guest
- Workplace Safety guidelines, policies, and SOPs are followed daily
- Food Safety guidelines, policies, and SOPs are followed daily
- Menu guidelines, policies, and SOPs are followed daily
- Products are labeled accurately according to the labeling SOP (Standard Operating Procedures)
- All HACCP guidelines, policies, and SOPs are followed daily
- All internal audit guidelines, policies, and SOPs are followed daily
- Maintain a consistent passing score on your internal audit each quarter
- Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed
- Procurement Integrity Index scores are complaint with our Key Performance Indicators
Ideal Candidate Experience
- Passion for customer service
- Positive attitude
- Dependable
- Ability to communicate effectively
- SERV Safe certified or ability to become SERV Safe certified
- Graduate of an accredited Culinary institution preferred
- Experience in operating a successful restaurant or corporate dining facility
Key Accountabilities
- Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times.
- Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards
- Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events.
- Maintain accurate production records both pre and post service
- Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer
- Ensure the highest quality of food is served
- Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation
- Always provide the highest quality of service in accordance with ISS/Guckenheimer standards
- Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner
- Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention
- Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team
- Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories
- All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees
- All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily
- Procurement Integrity Index scores are complaint with our Key Performance Indicator
- Ensure Inventory is taken and documented monthly
- Inspect that all products in BOH are labeled properly according to the Labeling SOP
- Is the final decision maker for all new back of house team members
- Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D
- Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety
- Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews
- Ensure proper documentation and corrective actions is taken when necessary
- Align with General Manager on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs
- Support GM in keeping accurate financial records in food, labor, operating costs to provide historical data in variance calls
- Support GM in consistently meeting financial goals and expectations set by the Area Manager
- Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements
- May perform other duties and responsibilities as needed
Physical Demands & Work Environment
- Must be capable of lifting up to 25 lbs. without assistance.
- Come to work properly dressed according to the dress code
- Employee must be able to work under pressure and time deadlines during peak periods
HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.
Guckenheimer offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range for this position is $75000 - $80000. Final compensation will be determined based on experience and skills and may vary from the range listed above.
To Executive Search Firms and Staffing Agencies: ISS Facility Services / Guckenheimer does not accept unsolicited resumes from agencies. All unsolicited resumes will be considered ISS Facility Services / Guckenheimer property, and ISS Facility Services / Guckenheimer will not be obligated to pay a referral fee. This includes resumes submitted directly to Hiring Managers without contacting the ISS Facility Services / Guckenheimer Human Resources Talent Acquisition Department.
As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.
WHO IS 7 BREW...
7 Brew is a rapidly expanding drive through beverage experience with over 600+ locations across 38 states in the US. We are one of the fastest-growing QSR brands in the world, with plans to open more domestic locations in 2026.
We're passionate about crafting delicious and unique beverages while providing a fast and friendly customer experience. We believe in creating a vibrant and energetic work environment where our team members can thrive and grow.
Our mission is to cultivate kindness one tasty drink at a time.
WHAT’S BREWING IN THIS ROLE…
The Manager of Menu Strategy & Category Management plays a key role in advancing 7 Brew’s mission to cultivate kindness by creating a positive experience. This position leads the development and execution of menu & category strategies to fuel brand growth, increase guest satisfaction, and enable operational excellence.
As the leader of the Category Management function within the greater Innovation & Category Management group, the Manager brings category strategy and menu planning to life in service to 7 Brew’s growth objectives.
THE FLAVOR YOU ADD…
Strategic Category & Menu Management
- Develop and implement comprehensive category strategies that meet business goals and enhance guest and Brewista experiences.
- Collaborate with Marketing, Operations, Supply Chain, and Finance to ensure alignment with brand vision and operational capabilities.
- Assess emerging category opportunities in beverages, flavors, ingredients, and consumer experiences to inform the innovation pipeline.
- Support the evaluation and optimization of product performance across the full menu lifecycle, including launches, limited-time offers (LTOs), and ongoing items.
- Collaborate with Finance and Supply Chain to assess category mix, menu complexity, and profitability.
- Develop pricing strategy and product tiering to ensure 7 Brew continues to lead in menu development and product differentiation.
- Manage menu features & rollout schedule in coordination with all current and future vehicles.
- Stand- and Field- touchpoints to ensure menu execution matches category priority and strategic vision.
- Develop new menu touchpoints that tell 7 Brew’s category and menu stories to current and future guests
- Owns Nutrition Management tool, ensuring consumer communication clarity in keeping with best practices and 7 Brew brand standards.
Market & Consumer Insights Integration
- Partner with 7 Brew’s Insights team to translate data, trends, and guest feedback into actionable category strategies.
- Conduct competitive and trend analyses to assess whitespace opportunities.
- Support and assist innovation development in service to category growth plans.
Culture & Capability Building
- Model 7 Brew’s values of positivity, collaboration, and curiosity in every project.
- Actively contribute to a culture of experimentation—testing fast, learning fast, and iterating based on data and feedback.
- Participate in developing best practices, toolkits, and documentation that will form the foundation of a scaled Category Management organization.
MUST-HAVE INGREDIENTS...
Education
- Bachelor’s degree required; concentration in Business Management, Marketing, or a related field preferred.
- Experience:
- 3-5 years of experience in category management, menu strategy, marketing, or operations within food & beverage, CPG, or QSR environments.
- Experience coordinating cross-functional projects from ideation through commercialization.
- Ability to lead and grow a team.
Skills & Attributes
- Strategic Thinking: Ability to translate consumer insights and brand strategy into actionable menu development opportunities.
- Business Acumen: Awareness of cost, margin, and operational considerations in category and product decisions.
- Project Management: Organized and detail-oriented with strong follow-through and ability to manage multiple priorities.
- Collaborative Leadership: Effective at influencing without authority across functions.
- Adaptability: Thrives in a fast-moving, entrepreneurial environment; comfortable with ambiguity.
Performance Metrics
- Timely delivery of category and menu projects.
- Quality and clarity of category analyses leading to disproportionate growth for 7 Brew and its franchisees.
- Demonstrated collaboration and positive feedback from cross-functional partners.
Cultural Fit
- 7 Brew’s Innovation team is entrepreneurial, fast, and fun — we test, taste, and iterate constantly. The ideal candidate is curious, collaborative, and loves turning “what if?” into “why not?”
