Hellofresh Menu, UK Jobs in Usa

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz.

The Associate Director of the QA team oversees site level execution as well as business unit wide strategic direction. This includes monitoring and communication of KPIs, overseeing the project execution for improvement, and determining the direction of processes and procedures related to food safety and quality.

You will ....

• Be responsible for food safety and quality by coordinating cross functional departments to achieve food safety and quality objectives in collaboration with other Directors and cross functional team to maximize regulatory compliance and product reliability
• Develop Quality Assurance and Compliance strategy to align with local, city, state and federal requirements
• Lead and motivate a team of Sr. Quality Assurance Manager and QA managers and supervisors across multiple facilities
• Assure the adherence of sites to HACCP plans and ensure compliance with all company FSQA requirements
• Direct the development and implementation of corporate Food Safety and Quality Assurance plans
• Champion continuous improvement within the teams, driving FSQA KPIs
• Be the primary contact for high-impact quality issues experienced by the company and industry including co-mans and 3PL sites
• Provide the leadership team with updates on KPIs, projects and team dynamics

You are...

• A Leader: develop and motivate a large group of employees
• Analytical and Problem Solving Oriented
• Results Driven and Passionate About Customer Success
• Communication Proficiency: speak to employees with tact and diplomacy and manage stakeholders using strong interpersonal skills
• Time Management: tracking/monitoring production and maintaining productivity
• Technical Capacity: computer literacy to input information into the computer
• Learning Orientation: able to take direction and relay information to employees

At a minimum, you have...

• Bachelor's Degree in Environmental, Food Science, Biology or other relevant subjects
• 10+ years of experience within the food industry
• 5+ years of experience in a leadership role within a food manufacturing/processing facility (experience in high risk food manufacturing environment is an asset)
• Organizational oversight with large site or multi-site business
• Strong attention to detail and data driven mindset
• Extensive knowledge of principles and applications of FSQA programs including HACCP, Sanitation and applicable certifications
• Up-to-date knowledge on FDA, USDA, SQF and local guidelines

You'll get...

• Competitive hourly rate, 401K company match that vests immediately upon participation, & team bonus opportunities
• Generous PTO and flexible attendance policy
• Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment
• Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_)
• Access to Employee Resource Groups that are open to all employees, including those pertaining to BIPOC, women, veterans, parents, and LGBTQ+
• Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain

This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors.

Arizona Pay Range

$123,080—$143,565 USD

Illinois Pay Range

$132,260—$154,275 USD

This position is also eligible for the HelloFresh equity plan.

About HelloFresh

We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers' homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work!

At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company's commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities.

We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form.

To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn.

HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

• Europe:
• APAC:
• United States:
• Canada:

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz.

Reporting to the Head of Global Indirect Procurement Operations & Excellence, the Indirect Procurement Center of Excellence (CoE) lead is responsible for defining and executing the vision, structure, and operating model for the CoE, enabling procurement excellence globally. This role drives best-in-class policies, tools, processes, and governance frameworks across all indirect categories, while advancing digital transformation, responsible sourcing, and enterprise-wide value creation.

The ideal candidate is a strategic leader with deep procurement expertise, a proven ability to influence stakeholders, and a strong track record of building high-performing teams and sustainable operating models.

Key Responsibilities

Strategy & Leadership

• Partner with leadership to contribute to the long-term vision and execute the operating strategy for the Indirect Procurement CoE, aligned with overall business objectives.
• Define global procurement goals, including cost optimization, risk mitigation, innovation enablement, and supplier ESG.
• Establish and maintain global procurement policies, standards, and operating models; ensure consistent policy adherence.
• Mentor and develop a global team of procurement professionals and support capability building across the enterprise.
• Build governance models and forums to manage key procurement decisions, issue resolution, and stakeholder engagement.

Source-to-Contract & Category Management

• Own the global Source-to-Contract (S2C) process, from strategic sourcing and negotiation to contract execution and management.
• Develop and manage frameworks to support cross-functional supplier collaboration, innovation pipelines, and supplier-enabled value.
• Enable the development of global and regional category management strategies through standardized toolkits, market intelligence, and negotiation frameworks.

Supplier Relationship & Risk Management

• Develop and manage comprehensive Supplier Relationship Management (SRM) frameworks, including supplier segmentation, performance management, and governance.
• Build frameworks to support cross-functional supplier collaboration and innovation pipelines.
• Build and maintain robust supply risk management frameworks for supplier compliance, financial health, operational dependency, and geopolitical risk.
• Partner with Legal, Compliance, and Finance teams to ensure adherence to regulatory standards and internal controls.

Responsible Procurement & ESG

• Lead the development and execution of the ESG and Responsible Sourcing strategy for Indirect Procurement across EU, NA and ANZ.
• Ensure alignment with enterprise sustainability goals including emissions, circularity, ethical sourcing, and diversity.
• Support internal and external audits; lead remediation of procurement-related findings.

Systems, Reporting & Analytics

• Act as the global business owner for (indirect) procurement technology, ensuring that systems and tools enable strategic objectives.
• Represent Indirect Procurement in the company-wide digital transformation program through the strategic implementation of automation and predictive analytics.
• Define and implement comprehensive performance management frameworks, KPIs, and dashboards to drive data-driven decision-making.
• Own procurement master data governance, including the cleansing, structuring, and ongoing maintenance of supplier data for accurate reporting.
• Have basic SQL knowledge to query e.g. Snowflake

Change Management & Stakeholder Alignment

• Serve as a change agent to drive adoption of procurement processes, policies, and systems across the organization.
• Collaborate with senior stakeholders across HR, IT, Finance, Legal, and Operations to embed procurement into enterprise workflows.
• Build strong internal relationships to position procurement as a strategic business partner.

Capability Building & Talent Development

• Develop and deploy a global procurement training and certification curriculum focused on category management, sourcing, and risk management.
• Build career paths, succession plans, and skill matrices to grow procurement talent within the function.
• Promote knowledge sharing and continuous improvement across regions and categories.

Qualifications

• Bachelor's degree in Business, Supply Chain Management, or related field; MBA or professional certification (e.g., C.P.M., CPSM) preferred.
• 7+ years of progressive experience in procurement, with a focus on indirect spend, preferably in food, CPG, or manufacturing sectors.
• Proven experience leading a global or regional Center of Excellence or Procurement Transformation function.
• Demonstrated experience in strategic sourcing, category management, supplier relationship management, and risk management.
• Deep understanding of procurement systems, processes, and digital tools
• Strong leadership, communication, and influencing skills with the ability to engage executive stakeholders and global teams.
• Track record of building high-performing teams and driving cultural and operational change.

Preferred Experience

• Experience in a global or matrixed organization within the food & beverage, CPG, or manufacturing sector.

You'll get...

• Competitive hourly rate, 401K company match that vests immediately upon participation, & team bonus opportunities
• Generous PTO and flexible attendance policy
• Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment
• Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_)
• Access to Employee Resource Groups that are open to all employees, including those pertaining to BIPOC, women, veterans, parents, and LGBTQ+
• Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain

This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors.

New York Pay Range

$132,800—$154,950 USD

This position is also eligible for the HelloFresh equity plan.

About HelloFresh

We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers' homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work!

At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company's commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities.

We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form.

To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn.

HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

• Europe:
• APAC:
• United States:
• Canada:

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz.

Kitchen Lead

Shifts- Thursday-Sunday 4:00AM to 2:30PM , Sunday-Wednesday 2:15PM-12:45AM , Thursday-Sunday 12:15PM-12:45AM, Sunday-Wednesday 6:00PM-0430AM, Thursday-Sunday 6:00PM-0430AM

Factor_ a brand of HelloFresh is seeking a Kitchen Lead. The kitchen lead is responsible for supporting the Sous Chef in running daily kitchen operations. This role will ensure that all food prepared meets the highest quality standards and follows all SOP's and company practices.

You will...

• Coach all kitchen employees to follow policies and procedures
• Assist the Sous Chef in maintaining security and upkeep of kitchen, including equipment, food, and supply inventories
• Occasionally required to communicate with other departments, such as Quality or Production, to collaborate and solve problems
• Assist the Sous Chef with ensuring the kitchen operates alongside state and federal health and safety codes
• Reports all kitchen issues to an immediate supervisor

You Have...

• Leadership and fostering team cooperation for a large group of employees
• Knowledge of kitchen operations preferred
• Knowledge of Microsoft Office and Google Sheets preferred
• Strong written and communication skills
• Strong organizational, analytical, and problem-solving skills
• Ability to prioritize multiple assignments while meeting deadlines
• Ability to adapt to Factor_ programs and procedure

Work Environment: While performing the duties of this job, the employee is in a manufacturing and assembly environment and is regularly exposed to cool and/or cold temperatures (10o - 40o). The employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The noise level in the work environment and job sites can be loud.

Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, stoop, reach and lift for a minimum of 10 to 12 hours with or without reasonable accommodation. The employee is required to use hands to handle objects and/or tools. The employee is required to talk or hear with or without reasonable accommodation. The employee must regularly lift and move up to 25 pounds, and occasionally lift and move up to 50 pounds with or without assistance. Specific vision abilities required by this job include close vision and peripheral vision.

Position Type/Expected Hours of Work: This is a full-time position. Days and hours of work are varied according to shift. There are occasions where overtime is required based upon operational needs. The Sanitation Lead is expected to work the hours it takes to finish assignments each day.

You'll get...

• Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role
• Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment
• Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_)
• Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+
• Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain

This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors.

Illinois Pay Range

$21.25—$21.25 USD

About HelloFresh

We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers' homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work!

At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company's commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities.

We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form.

To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn.

HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

• Europe:
• APAC:
• United States:
• Canada:

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz.

Job Description:

This is considered a senior level/leadership role. As an Automation Technician, you will work with the maintenance team to maintain and repair conveyance, automation and facilities equipment to support operations uptime and improve reliability of our systems. This role is the resident expert in mechanical, electrical and/or refrigeration systems.

Shift: Sunday to Wednesday or Wednesday to Saturday - 3:00pm to 1:30am

You will..

• Lead and educate compliance with all safety, food safety, and security standards.
• Perform preventive maintenance and routine inspections on assigned conveyors, automation, robotics and ancillary equipment as needed.
• Perform troubleshooting of assigned out of service equipment and correct issues, act as an escalation point for lower level technicians, and escalate to leadership and/or vendors as needed for additional troubleshooting.
• Document all work in the computerized maintenance management system (CMMS) and ticketing systems as appropriate.
• Mentor all maintenance personnel in developing appropriate skill sets and knowledge of equipment specializing in mechanical, electrical, and refrigeration.
• Lead root cause analysis of major downtime events.
• Act as a network resource for technical issues and lead network-wide root cause analysis.
• Develop maintenance personnel knowledge on intermediate to advanced mechanical, electrical, and refrigeration.
• Audit maintenance personnel work and provide feedback to improve performance and quality.
• Audit vendor work to provide feedback to leadership on quality of work and SLA performance.
• Write and/or modify PMs to standardize across the network and increase effectiveness.
• Perform building project work as assigned.

You have..

• 4-6 years of experience with conveyor, automation, robotics, and/or refrigeration repair and maintenance including mechanical and electrical operations.
• Advanced understanding of machinery and equipment.
• Basic computer skills.
• Ability to read and understand drawings, schematics and diagrams.
• Experience working with inputs, outputs, and PLC logic systems and ability to troubleshoot these systems.
• Ability to travel as necessary (up to 10%) for business purposes.
• High School diploma or equivalent.
• Excellent follow through, judgment, and common sense. "Make it happen" attitude.
• Mechatronics associates degree or equivalent preferred.

You'll get...

• Competitive hourly rate, 401K company match that vests immediately upon participation
• Generous PTO and additional sick leave
• Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment
• Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_)
• Access to Employee Resource Groups that are open to all employees, including those pertaining to BIPOC, women, veterans, parents, and LGBTQ+
• Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain

This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors.

Arizona Pay Range

$38.75—$38.75 USD

About HelloFresh

We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers' homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work!

At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company's commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities.

We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form.

To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn.

HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

• Europe:
• APAC:
• United States:
• Canada:

Annual Hiring Range:

• $150,000 - $160,000 Per Year

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Main Duties and Responsibilities:

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
• Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Assists in the development and training of cooks as required.
• Prepares administrative reports as required.
• Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
• Works with management staff to improve performance of the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Maintains labor requirements, food costs, overtime, and all productivity requirements.
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience:

• Minimum 10 years of experience as a Chef required
• Minimum of 4 years of experience as an Executive Chef required.
• Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus
• Basic computer skills required. Working knowledge of Microsoft Office products preferred
• ServSafe Certified preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills.
• Multi-lingual a plus.

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:

• We treat each other with respect and we act with integrity
• We communicate and keep each other informed
• We put our heads together to problem solve and deliver excellence as a team
• We have passion for our work and we pay attention to the little details
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
• We do what we say we will do, when we say we are going to do it
• We care about our coworkers, always taking an opportunity to make someone’s day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: be considered for this position, please submit your application by 07/14/2025

FOOD & BEVERAGE MANAGER

POSITION SUMMARY

The Food & Beverage Manager is responsible for the strategic leadership and daily operational oversight of all food and beverage department across the resort, including seasonal outlets, banquet facilities, off-site catering, restaurant, steakhouse, waterpark, and café. This executive-level position ensures exceptional guest experiences, financial performance, and operational excellence across all food and beverage venues while maintaining brand standards and driving revenue growth.

KEY RESPONSIBILITIES

Strategic Leadership & Operations

• Direct all aspects of food and beverage operations across multiple outlets with combined annual revenue responsibility
• Develop and implement comprehensive F&B strategies aligned with resort objectives and seasonal business patterns
• Oversee daily operations ensuring consistent quality, service standards, and guest satisfaction and staff development across all venues
• Manage seasonal transitions including outlet openings, closings, and menu rotations b with appropriate staffing levels for seasonality and profitability based on occupancy patterns

Financial Management

• Develop and manage annual F&B budget including labor, cost of goods, and capital expenditures
• Monitor and analyze financial performance including revenue, costs, and profit margins across all outlets
• Implement cost control measures while maintaining quality standards and guest experience
• Drive revenue through strategic pricing, promotional initiatives, and upselling programs and special buying opportunities from vendor suppliers
• Forecast and plan for seasonal fluctuations in business volume

Team Leadership & Development

• Recruit, train, and develop a high-performing F&B team across all outlets and banquet operations
• Guide department heads including Executive Chef, Restaurant Manager, Catering Manager, and outlet managers
• Create and maintain comprehensive training programs ensuring service excellence and safety compliance
• Conduct performance evaluations, provide coaching, and develop succession planning strategies
• Foster a positive work culture that emphasizes teamwork, accountability, and guest service
• Collaborate with ownership on company goals, culture and developments

Banquet & Catering Operations

• Oversee all banquet and event operations including weddings, conferences, and social gatherings
• Collaborate with sales team on event planning, menu development, and pricing strategies
• Manage off-site catering operations ensuring seamless execution and brand consistency
• Ensure proper staffing levels and resource allocation for events of varying sizes

Guest Experience & Quality Assurance

• Establish and maintain service standards across all F&B outlets
• Monitor guest feedback and implement continuous improvement initiatives
• Ensure compliance with health, safety, and sanitation regulations
• Conduct regular inspections of all outlets to ensure operational excellence, cleanliness, sanitation, grooming and communication skills with staff
• Handle escalated guest concerns with professionalism and appropriate resolution

Menu Development & Culinary Excellence

• Partner with Ownership, Executive Chef, purchasing and profit center managers on menu development for all outlets
• Ensure menus are current, competitively priced, and aligned with guest preferences
• Stay informed of comm oddity price fluctuations to ensure menu pricing supports budgetary goals
• Oversee wine and beverage programs including selection, pricing, and staff training
• Implement seasonal menu changes and special promotional offerings

Vendor & Inventory Management

• Negotiate contracts with vendors and suppliers to optimize quality and cost
• Oversee procurement processes and inventory control systems
• Ensure proper par levels and minimize waste across all operations
• Manage relationships with key suppliers and distributors

REQUIRED QUALIFICATIONS

Education & Experience

• Bachelor’s degree in hospitality management, Business Administration, or related field preferred
• Minimum 5-7 years of progressive food and beverage leadership experience
• Minimum 3 years in a senior F&B leadership role at a resort or high-volume hospitality facility
• Proven track record managing multiple outlets and significant revenue responsibility
• Experience with banquet operations and off-site catering management

Skills & Competencies

• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• Excellent leadership and team development capabilities
• Outstanding guest service orientation and problem-solving skills
• Proficient in F&B management systems, POS systems, and Microsoft Office Suite
• Strong communication and interpersonal skills
• Ability to work flexible schedule including evenings, weekends, and holidays
• Knowledge of food safety regulations and compliance requirements

PREFERRED QUALIFICATIONS

• Advanced degree or professional certifications (e.g., Certified Food and Beverage Executive)
• Experience managing seasonal operations and fluctuating business volumes
• Multi-outlet resort or large mixed use and or luxury hotel experience
• Certification or formal training in wine and spirits with knowledge of beverage programs and recipe development
• Experience with revenue management and menu engineering

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods
• Capability to work in various environments including kitchens, dining rooms, and outdoor settings
• Ability to lift to 25 pounds occasionally

This position reports directly to the resort owners and general manager and collaborates with company directors to support and advance the organizations cultural vision and strategic objectives.

Our client is one of the world’s leading manufacturers of semi-automatic mobile pallet strapping systems. Over 16,000 systems are operating in 65 countries, and their products are currently used by big companies like Tesla, Samsung, HelloFresh, and more! They are expanding their US presence and looking for a Sales Representative to cover the Phoenix territory!

Highlights:

• Base Salary + Uncapped Commissions
• Unlimited Growth + Quick Upward Mobility to Management
• Full Benefits + 401K w/ Match + Company Van, AMEX Card for Gas, Car Insurance, & Any Travel

Requirements:

• Outside sales experience
• Must be willing to travel
• Experience in the warehouse or material handling space is a huge plus!

Apply and I will reach out!

The Food Service Manager exists to lead, develop, and elevate Christian Healthcare Ministries’ internal cafeteria program by providing healthy, appealing, and delicious meal options that support employee well-being, productivity, and community. This role is responsible for establishing high-quality lunch offerings at both the Portage and Hazelwood locations through a full-service salad bar, freshly prepared hot meals, and seasonal soups.

At the highest level, the Food Service Manager balances nutrition, employee satisfaction, operational efficiency, logistics, and cost-effectiveness while fostering a welcoming dining environment that boosts morale and reflects CHM’s commitment to excellence, stewardship, and care for its employees. This position also serves as a catalyst for program growth leading the transition from primarily pre-prepared offerings to a scratch-cooking, full-service cafeteria model through staff training, thoughtful menu planning, and operational leadership.

WHAT WE OFFER

• Compensation based on experience.
• Faith and purpose-based career opportunity!
• Fully paid health benefits
• Retirement and Life Insurance
• 12 paid holidays PLUS birthday
• Lunch is provided DAILY.
• Professional Development
• Paid Training

PRIMARY RESPONSIBILITIES

• Lead and manage cafeteria operations by overseeing daily food preparation, service execution, kitchen workflow, and staffing to ensure consistent quality, efficiency, and hospitality.
• Develop and implement menu strategy that delivers fresh, nutritious, and appealing meals, including a full-service salad bar, weekly hot lunches, and seasonal soups, aligned with employee needs and organizational goals.
• Train and develop food service staff by equipping Food Service Attendants with the skills needed for scratch cooking, food presentation, salad bar preparation, and safe food handling practices.
• Ensure food quality and consistency through standardized recipes, cycle menus, and preparation processes that promote efficiency and reliability.
• Manage food costs and inventory by forecasting demand, controlling waste, streamlining purchasing, and maintaining proper storage and inventory practices.
• Maintain food safety and regulatory compliance by upholding sanitation standards, conducting routine safety checks, and ensuring staff adherence to hygiene and hazard prevention protocols.
• Enhance employee experience and company culture by creating a welcoming cafeteria environment that promotes community, well-being, and morale.
• Support administrative and budget oversight by tracking food service expenses, schedules, and operational needs in collaboration with Facilities and HR.
• Promote sustainability and stewardship initiatives by reducing food waste, sourcing seasonal or local ingredients when feasible, and supporting environmentally responsible practices.
• Train and develop food service staff by teaching Food Service Attendants how to prepare menu items from scratch, maintain a full-service salad bar, and follow standardized recipes and preparation methods.
• Deliver high-quality food and presentation by ensuring meals are fresh, properly seasoned, visually appealing, and consistently prepared.
• Control food costs and minimize waste through strategic menu planning, demand forecasting, inventory management, and responsible portioning.
• Streamline purchasing and inventory processes by establishing structured menus, consistent ingredient lists, bulk purchasing practices, and reliable supplier relationships.
• Optimize food preparation and service flow by implementing cycle menus, standardized recipes, and efficient serving-line designs to improve speed of service and reduce congestion.
• Enhance employee productivity and focus by providing nutritious meal options that support sustained energy and overall well-being.
• Strengthen company culture and community by creating a welcoming dining environment that encourages connection and demonstrates CHM’s care for its employees.
• Promote sustainability and stewardship by reducing food waste, sourcing seasonal or local ingredients when feasible, and supporting environmentally responsible practices.

CORE COMPETENCIES & SKILLS

• Food service operations management
• Menu planning and culinary execution
• Staff training and development
• Inventory control and cost management
• Food safety and sanitation compliance
• Process improvement and operational efficiency
• Cross-functional communication and collaboration

REQUIRED QUALIFICATIONS & CONSIDERATIONS

Education

• High school diploma or equivalent required.
• Culinary, hospitality, or food service training a plus; equivalent professional experience will be considered in lieu of formal education.

Experience

• 3+ years of experience leading food service operations in a cafeteria, institutional kitchen, catering, or similar environment required.
• Demonstrated experience training staff and improving food quality, efficiency, or service delivery.

Certifications

• ServSafe Manager certification preferred.
• Must be obtained within a designated timeframe after hire if not currently held.
• Additional Requirements
• Ability to lift up to 50 pounds and stand for extended periods.
• Alignment with CHM’s mission, Statement of Beliefs, and commitment to serving others.

PREFERRED QUALIFICATIONS

• Experience leading operational or culinary program growth.
• Familiarity with vendor management, procurement, and sustainability practices.

About Christian Healthcare Ministries

Founded in 1981, Christian Healthcare Ministries (CHM) is a health care sharing ministry for Christians. CHM is a nonprofit, voluntary cost-sharing ministry through which participating Christians meet each other’s medical bills. The mission of CHM is to glorify God, show Christian love, and experience God’s presence as Christians share each other’s medical bills.

Forbici Modern Italian is seeking an inspired and visionary Executive Chef to lead the culinary launch of our newest location in St. Petersburg.

Built on a culture of hospitality, Forbici blends traditional Italian flavors with modern creativity—showcasing house-made pastas, hand-crafted pizzas, and innovative cocktails. Our dedication to fresh, high-quality ingredients and exceptional culinary execution has made Forbici a standout in the upscale casual dining scene.

Opening in early 2026, Forbici St. Pete will bring the energy and success of our Hyde Park location to the newly reimagined Sundial. This prime setting offers high visibility, a diverse mix of locals and visitors, and a thriving culinary landscape hungry for elevated experiences. With a spacious kitchen, refined dining room, vibrant bar, outdoor patio, and private dining space, this new location is designed to support creativity, collaboration, and excellence.

We’re searching for a culinary leader who is passionate about Italian cuisine, committed to consistency and innovation, and excited to shape the culinary identity of Forbici St. Pete from day one. If you’re ready to take the helm and make your mark, we’d love to connect.

Essential Duties and Responsibilities

• Overall management of restaurant’s culinary operations, including supervising Sous Chefs, schedules, operations and monitoring food and labor cost.
• Ensure all products used in the preparation of menu items meet our high standards.
• Establishes quality standards for menu items and for food production.
• Approves requisitions for supplies and food items.
• Oversees the hiring, training, and supervision of the culinary team. Evaluate performance, give guidance and discipline as necessary.
• Coaches and trains Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations.
• Writes, costs, tests, maintains, and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
• Adheres to and enforces inventory and labor control measures.
• Ensures all workstations, storerooms, coolers, and freezers remain clean, sanitized, safe and in proper working order at all times.
• Ensures consistent execution of food and timely flow of service by directing the team and effectively expediting service.
• Maintains, supports, and promotes our company standards, policies, and procedures.
• Understands and protects the financial assets of the company at all times.
• Understands and follows all policies, procedures and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.
• Holds team accountable to following all recipes and presentation specifics including but not limited to standard portion sizes, cooking methods, quality standards and ingredients.
• Ensure all menu changes are updated and communicated to FOH/BOH staff prior to service.
• Maintain effective and timely communication with General Manager.
• Maintain positive working relationship with dining room leaders and line staff throughout service periods.
• Ensure a safe work environment by being alert and taking action regarding safety hazards.

Skills and Qualifications

• 3+ years of experience working as an Executive Chef in a high volume, upscale restaurant.
• Experience in creating innovative menu items.
• Excel at building strong teams and inspiring Team Members to reach their full potential.
• Can manage budgets and inventory efficiently, optimizing profitability while ensuring food quality remains exceptional.
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Strong computer skills. Experience with Microsoft Office, events/catering software, timekeeping/scheduling systems and point-of-sale (POS) systems.
• Demonstrated experience collaborating and communicating across all levels of an organization.
• Strong communication skills. Written and verbal (1:1 and in a group setting).
• Able to understand, speak and follow written and verbal instruction in English.
• Flexible and dependable to work full-time day or night shifts, weekends and holidays.

What We Offer:

• Health, Dental and Vision Insurance
• Life Insurance
• Sick days
• Paid time off
• Closed Thanksgiving and Christmas days
• Flexible Schedule
• Growth Potential
• Complimentary Shift Meals
• Dining Comp Card

Next Level Brands is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.