Hellofresh Menu Jobs in Usa

Seeking a driven and passionate cook who is independent and a quick learner. The Chef Assistant must have cooking experience; a culinary school degree is preferred but not necessary. We will train the right candidate who is already a skilled home or professional cook. Applicant must be detail-oriented, be able to follow instructions, have good personal hygiene and be comfortable working in clients' homes.

The Saucy Plate is an independent, woman-owned Personal Chef business servicing Metrowest Boston. Based in Wayland, MA, we cook in our clients' homes in towns including Weston, Wayland, Wellesley, Sudbury, Concord, Lincoln, Lexington, Belmont, Winchester, Newton, Natick, Waltham and beyond. You must own a reliable vehicle and be able to travel daily to any of these locations around Boston. You must be able to lift 40lbs and work in a fast-paced kitchen environment on your feet.

Duties may include: grocery shopping, prep station, cooking, cleaning, packaging food and labeling for assembly and reheat, running errands, menu planning.

We are currently hiring on a part-time basis with the opportunity to grow into a full-time role. The ideal candidate will grow with The Saucy Plate and take on their own clients in the future. Applicants must be available weekdays from 8am - 4pm, although you will often get off work earlier. This is a contract position and you will be paid a flat daily rate for each day you work. To begin with, the Chef Assistant will be working on Mondays and Tuesdays only, with potential for growth.

Applicants must be Serv Safe Manager certified. If you are not currently Serv Safe certified, we can help you through the process.

Location: Metrowest Boston (Weston, Wellesley, Wayland, Sudbury, Concord, Lincoln, Natick, Lincoln, Belmont, Winchester, Lexington, Newton and beyond)

Applicant must have own reliable transportation

Job Types: Part-time, Contract – Mondays and Tuesdays to start

Pay: Starting at $30/hour with room to grow

Hours: Monday – Thursday 8am – 4pm (will often get off work early). We are currently hiring for two days per week with the opportunity to pick up extra shifts and grow with the company.

To apply send your resume and cover letter to:

• Responsible for managing, coaching, correcting employees, maintaining a positive atmosphere, and upholding restaurant service standards
• Assist in interviewing, selection, training and retention of employees
• Produce weekly schedules according to budget and forecasted numbers
• Responsible for the financial success of the operation
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling and hygiene standards
• Manages inventory and purchases food and supplies
• Complete and assign daily preparation lists
• Communicate with F&B Manager as needed regarding inventory, ordering and menu details such as pricing information
• Ensures customer satisfaction with all aspects of the restaurant and dining experience
• Other duties as assigned
  
  

• Hospitality management related degree preferred
• Minimum of 2 years management experience in food service environment required
  
  

• Knowledge of purchasing, scheduling and payroll systems required
• Proficient with Microsoft Office Suite or related software
• Proficient written and verbal communication skills English skills, Spanish a plus
• Knowledge of food handling, safety and other restaurant guidelines
• Strong analytical and problem-solving skills
• Excellent time management skills
• Strong supervisory and leadership skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to lead and develop a team of individuals
• Ability to work under stressful circumstances
• Ability to delegate work to others
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

The Catering Operations Manager holds duties related to successful execution and coordination for on and off premise events. The position entails a need for excellent attention to detail and communication skills; ability to multi-task on a variety of projects simultaneously, accurate distribution of pertinent information both internally to all departments as well as to clients and related vendors. You will be expected to have excellent client skills in presentation and marketing ability.

Key Responsibilities:

• Consults clients as to scope, expectations, setting, menu, collateral entertainment to have a successful and appropriate event within the client’s budget
• Plans menus in consultation with the clients and chefs
• Negotiates individual vendor contracts
• Delegates to, and ensure that, the Event Manager coordinates and executes the event within the parameters established by the Catering Event Manager
• Recruits, interviews, selects, and trains permanent and casual staff
• Organizes, leads and motivates the catering team
• Plans staff and event schedules
• Maintains and develops accurate financial and administrative records
• Serves as liaison and coordinator between Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies and Clients as needed to plan events
• Assesses contract requirements and ensure satisfaction with the services delivered
• Performs final review and assessment of catering events to determine if they meet performance and quality standards
• Resolves customer concerns and ensures timely customer payment

Preferred Qualifications:

• Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience
• Strong organization, time management and team motivation skills are essential for success in this role
• Ability to work independently with little direct supervision
• Ability to communicate effectively (verbal and written) with clients, senior management, and WPC support staff
• Ability to respond effectively to continuously changing demands
• Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting
• Effective use of discretion to problem solve in a fast-paced environment
• Excellent negotiating skills
• Ability to establish credibility with senior culinary professionals
• 3-5 years’ experience in a hospitality management environment (preferably in an off-premise catering environment)
• The ability to manage in an environment with focus on client service, entrepreneurship and building and growing a strong business

Apply to Wolfgang Puck today!

Wolfgang Puck Catering is a member of Compass Group USA

Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Associates at Wolfgang Puck Catering are offered many fantastic benefits.

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Wolfgang Puck Catering maintains a drugfree workplace.

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

ID: 1507971

Wolfgang Puck Catering

Michael Abbey

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Help Deliver the Kalahari Experience

At Kalahari Resorts & Conventions, we don’t just create vacations, we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities. Treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa.

Culinary Supervisor

Kalahari Resorts & Conventions is seeking a Culinary Supervisor. In this role, you will contribute to the success of the resort through consistent & timely completion of production, preparation, & menu items as ordered. As a culinary supervisor you will work very closely with the chef & associates on duty to maintain the highest standards of food quality, cleanliness, sanitation, & professionalism. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll lead by example in maintaining professionalism, teamwork, and a commitment to exceptional guest service.

Key Responsibilities

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants and culinary preventative maintenance programs
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures
• Assist in preparing all required paperwork, including forms, reports and schedules in an organized and timely manner
• Adhere to HACCP (Hazard Analysis and Critical Control Point)guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

What We’re Looking For

• 2+ years' experience in a high-volume restaurant or other dining venue working in varied kitchen positions including food preparation, line cook, fry cook and expediter
• 1 year of culinary supervisory experience in food service, fine dining, or restaurant preferred.
• Willingness to work flexible and sometimes long hours, including weekends and holidays
• A leadership style rooted in collaboration, respect, and service to others.
• Must be able to work in a stationary position for long periods of times (up to 8 hours)

A Sampling of Our Benefits

Our team enjoys a comprehensive benefits package, including:

• Career growth opportunities with promotion from within
• 401(k) matching, paid time off, and holiday compensation
• Health, dental, and vision coverage for full-time associates
• Employee appreciation events, discounts, and perks at all resorts
• Education assistance programs to help advance your career

Be Part of Something Extraordinary

At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park.

Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact.

| Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA |

Kalahari Resorts & Conventions is an Equal Opportunity Employer.

We’re building something special—and looking for the right person to lead it.

Garland Mountain is expanding with a brand-new restaurant and elevated event experience, and we’re seeking an Executive Chef / Food & Beverage Leader who wants more than just a job.

This is a rare opportunity to:

• Build and shape a culinary program from the ground up

• Lead both restaurant and private event experiences

• Operate within a unique destination setting (corporate events, memberships, and hospitality all in one)

• Have real influence on concept, menu, team, and guest experience

We’re not looking for someone to “run a kitchen.”

We’re looking for someone who thinks like an operator—someone who understands both the creative and business side of food & beverage.

This role is designed for someone who wants to build, lead, and participate in the long-term success of the operation.

The right person will:

• Take ownership of the full F&B experience

• Bring a strong point of view on food, service, and execution

• Thrive in a high-expectation, experience-driven environment

• Be excited about building something long-term

Location: Canton / Cherokee County

If you, or someone you know, are interested in building something meaningful, I’d love to connect.

Direct message me or email:

WE’RE HIRING A CATERING MANAGER!

University of Idaho – Moscow

With Chartwells Higher Ed (Compass Group USA)

Get ready to bring flavor, excitement, and unforgettable moments to campus! If you love food, events, creativity, and leading a passionate team, this role is calling your name.

Job Details

Title: Catering Manager

Location: University of Idaho – Moscow

RELOCATION Assistance is provided

Salary: $70k–$80k (based on experience)

Schedule: Open availability

What You’ll Do

You’ll be the magic behind every event — from cozy coffee setups to VIP dinners to Presidential galas

Your daily adventure includes:

• Partnering with the Executive Chef on menu magic
• Leading and supporting all catering events
• Ensuring quality, logistics, and top‑tier sanitation
• Training catering associates
• Managing food cost & labor with precision
• Building amazing client relationships
• Jumping in wherever needed to deliver WOW moments

What You Bring

• 2+ years catering experience (1 year in management)
• Background in restaurants, hotels, education, corporate dining, etc.
• Deep knowledge of trends, presentation, cost control & quality
• Strong financial and budgeting skills
• MS Office skills (Word, Excel, PowerPoint, Outlook)
• ServSafe® Certification
• A passion for great food + great service!

Benefits & Perks

Joining Chartwells Higher Ed means amazing support & perks!

Medical

Dental

Vision

Life & Disability Insurance

PTO

Holiday Time Off

Discount Marketplace

Pet Insurance

Commuter Benefits

Paid Parental Leave

FSAs

Associate Shopping Program

Wellness Programs

Employee Assistance Program

…and more!

Company Description

Mirae is a new modern Asian fusion concept that fuses Korean, Japanese, and other Asian flavors. It features a craft bar and offers a unique dining experience. The restaurant is located at Parkside on Dresden, 1350 Dresden Dr, Brookhaven, GA 30319, Suite #1001.

Role Description

We are seeking a Lead Pastry Chef to lead Mirae’s pastry program. This is a full-time, on-site leadership role in a fast-paced, high-level kitchen in Brookhaven, GA. Must be able to commute to Brookhaven, GA.

The ideal candidate is both technically skilled and highly creative—someone who thrives on precision, presentation, and innovation within the pastry arts. You will oversee all aspects of the pastry kitchen, from recipe development and production to plating and presentation. Responsibilities include:

Qualifications

• Designing and executing a dessert program that reflects Mirae’s modern Asian fusion identity.
• Developing and overseeing Mirae’s bread service, ensuring artisanal quality and a signature style that complements the menu.
• Preparing and baking a variety of pastries with consistency and artistry.
• Managing ingredient inventory and ensuring cost control.
• Upholding food quality and presentation standards at the highest level.
• Leading and mentoring pastry team members.
• Maintaining a clean, efficient, and organized kitchen.
• Collaborating with the executive chef and kitchen team to create a cohesive dining experience.

Pay will be based on experience.

Email resume and application to

Executive Chef – High-Volume Restaurant | New York City

We are currently seeking an experienced Executive Chef for an upcoming high-volume restaurant in New York City. The ideal candidate must already be based in NYC and have a strong background in managing busy kitchen operations while maintaining exceptional food quality and consistency.

• Currently based in New York
• Proven experience working in high-volume restaurant operations
• Strong leadership skills with the ability to manage, train, and motivate large kitchen teams
• Ability to maintain consistent food quality under high-pressure service
• Experience in menu development, food costing, inventory management, and kitchen financial control
• Strong understanding of NYC health, safety, and hygiene regulations
• Ability to work closely with ownership and senior management
• Pre-opening restaurant experience is highly preferred

• Lead all kitchen operations from pre-opening through daily service
• Recruit, train, and develop the entire culinary team
• Ensure the highest standards of food quality, presentation, and consistency
• Manage and control food cost, labor cost, and overall kitchen efficiency
• Maintain full compliance with New York health and safety regulations
• Develop and execute menus designed for high-volume service
• Oversee kitchen systems, workflows, and operational standards

This is an excellent opportunity for a talented chef looking to lead a major kitchen operation in New York City and be part of an exciting new restaurant launch

Job Title: Food & Beverage Director

Location: Boston, MA

Salary: BOE

Skills: Food & Beverage Operations, P&L Management, Team Leadership, Banquet & Catering Management, Guest Service Excellence

About Company / Opportunity:

Located in Boston’s historic district, this luxury property combines timeless elegance with modern sophistication. It offers exceptional dining, curated events, and personalized service, making it a premier destination for both business and leisure travelers.

Responsibilities:

The Food & Beverage Director is a senior executive leader responsible for driving the overall strategy, financial performance, and operational excellence of the hotel’s Food & Beverage division. This role oversees all dining outlets, bar/lounges, banquets, catering, and in-room dining, ensuring an exceptional guest experience aligned with luxury hospitality standards. The Director partners closely with the General Manager and Executive Leadership Team to maximize revenue, elevate service standards, and position the hotel as a premier dining destination in Boston.

• Develop and execute a comprehensive Food & Beverage strategy aligned with overall hotel goals
• Collaborate with executive leadership on revenue growth initiatives and brand positioning
• Lead, mentor, and develop department heads and F&B leadership teams
• Foster a culture of service excellence, accountability, and continuous improvement

• Oversee all F&B outlets including restaurants, bars, banquets, and in-room dining
• Ensure consistent execution of service standards and guest experience across all touchpoints
• Maintain strong on-floor presence during peak periods and high-profile events
• Drive innovation in menus, concepts, and guest offerings to remain competitive in the Boston market

• Own full P&L responsibility for the F&B division
• Lead budgeting, forecasting, and financial planning processes
• Monitor and control food, beverage, and labor costs to meet or exceed targets
• Analyze performance metrics and implement strategies to improve profitability

• Partner with Sales & Catering to maximize banquet and event revenue
• Oversee menu engineering, pricing strategies, and cost analysis
• Identify new revenue streams, promotions, and partnership opportunities

• Recruit, train, and retain top F&B talent
• Implement training programs to ensure high service and operational standards
• Promote a positive, inclusive, and high-performance work environment
• Ensure compliance with labor laws and company policies

• Ensure all outlets deliver exceptional, consistent guest service
• Respond to guest feedback and implement service improvements
• Uphold luxury hospitality standards and brand reputation

• 5–10+ years of progressive Food & Beverage leadership experience, preferably in luxury or upscale hotels
• Proven experience managing high-volume hotel or resort operations
• Strong financial acumen with experience managing budgets, forecasting, and P&L
• Demonstrated success in team leadership, training, and culture building
• Experience in union environments (preferred for Boston market)
• Bachelor’s degree in Hospitality Management, Business, or related field (preferred)

• Strategic thinking and business acumen
• Operational excellence and attention to detail
• Leadership and team development
• Guest-focused mindset
• Innovation in culinary and beverage programming
• Strong communication and stakeholder management

Job Description:

• Early morning dispatch from Rogers, MN.
• Starting rate of $24/hour during brief training period. Component pay after training.
• 5 day work week within Monday-Saturday. Average 10-12/hour days. Dispatch times within 12a-5a, end times vary.
• $5,000 sign on bonus - Terms Apply - Any person who has worked for a Performance Food Group (PFG) owned company within the last 6 months is not eligible to receive this incentive.

• Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more
• Growth opportunities performing essential work to support Americas food distribution system
• Safe and inclusive working environment, including culture of rewards, recognition, and respect

• Performs all required safety checks (i.e., pre/post trip) including inspections of tractor/truck and trailer according to Department of Transportation (DOT) regulations; inspects tractor/truck and trailer to insure they meet company safety standards and take appropriate action as needed.
• Report all safety issues and/or repairs required.
• Follows all DOT regulations and company safe driving guidelines and policies. Immediately reports all safety hazards. Inspects trailer for properly loaded and secured freight.
• Performs count check of items and checks customer invoices of products that have been loaded.
• Checks and completes in an accurate and in legible fashion all required paperwork associated with freight.
• Moves tractor to the loading dock and attach preloaded trailer as needed.
• Drives to and delivers customer orders according to predetermined route delivery schedule.
• Unloads products from the trailer, transports items into designated customer storage areas.
• Performs damage control checks on items, scans, and contacts supervisor about removing orders according to company policy.
• Verifies delivery of items with customer and obtain proper signatures.
• Collects money (cash or checks) where required.
• Loads customer returns on to trailer and secure trailer doors.
• Ensures that tractor, trailer, and freight are appropriately locked and/or always secured.
• Unloads damaged goods and customer returns and bring to the driver check-in and complete necessary paperwork.
• Unloads all equipment, materials and removes trash from trailers as required.
• Completes daily record of hours of service and enter in log in accordance with Federal DOT, state, and company requirements.
• Performs general housekeeping duties in tractor, loading dock area and keeps trailers clear and clean as required.
• At the end of the shift secure all equipment and complete all necessary paperwork.
• Performs other related duties as assigned.

Qualifications:

Company description

Awards and Accolades