Hellofresh Recipes Jobs in Usa

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you've been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat'n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

JOB SUMMARY

Responsible for the quality, quantity, and timeliness of that day's meal production. He or she prepares the food in accordance with Parkhurst recipes, standards, and procedures under strict sanitary conditions.

ESSENTIAL FUNCTIONS

Prepare food according to Parkhurst recipes and also enforce the batch cooking method.

Ensure the quality of the food produced and maintain the quality and quantity of food throughout the service period, utilizing production sheets.

Ensure proper line presentation: proper pans are used, pans are garnished, proper utensils

are used according to recipe specifications, and food products are maintained at the proper

serving temperatures as specified by recipes or management.

Maintain open lines of communication with other associates, e.g., line servers, concerning specific information about food items on a daily basis.

Complete daily production sheets.

Make sure all food items are properly stored and dated.

Follow all HACCP guidelines in utilizing leftovers.

Follow cleaning schedule as provided by management, using clean as you go techniques.

Maintain an open line of communication with management, informing them of products and supplies needed.

Follow the uniform dress code and maintain proper personal hygiene.

Follow all Parkhurst Gold Standards. Uses Smile Plus hospitality imperatives.

Assist fellow team members at every opportunity.

Perform any other duties as assigned by management.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities

to perform the essential functions.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Standing and/or walking - 100% of time.

Occasionally lifting up to 40 lbs

BENEFITS

• FREE meal during your shift
• 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining.
• Paid time off
• Management career advancement opportunities
• Access to continuous development with Smile Universe
• Eligibility for 401k, vision, dental and medical plans

Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

CATERING SOUS CHEF

Our Catering Sous Chef is a highly skilled, hands-on culinary leader who serves as the operational backbone of the catering kitchen, bringing the Executive Chef's vision to life through precise execution, organization, and leadership. This role is responsible for translating menus and concepts into consistent, high-quality food production across a wide range of events. Working closely with the Executive Chef and kitchen team, the Catering Sous Chef ensures prep, production, and execution run smoothly, efficiently, and on schedule. Success in this role requires strong culinary expertise, a calm and solutions-oriented approach, and the ability to lead teams in a fast-paced, high-volume catering environment.

WHAT OUR SOUS CHEF DOES:

• Support the executive chef in overseeing all kitchen and food production operations
• Supervise and coordinate kitchen staff, including prep cooks and station attendants
• Manage food preparation to ensure quality, consistency, and timely execution for events
• Lead the kitchen in the executive chef's absence
• Ensure compliance with food safety, sanitation, and quality standards
• Monitor portion control, waste reduction, and cost efficiency
• Help manage receiving and proper storage of ingredients
• Assist with menu development, tastings, and recipe standardization
• Train staff on recipes, procedures, and equipment use
• Troubleshoot operational issues during prep
• Support scheduling, prep lists, and production planning
• Assist with execution of full-service catering events as needed
• All other duties as assigned

WHAT YOU NEED TO BE A SOUS CHEF:

• Professional culinary training or equivalent hands-on experience; experience with high volume production or catering
• 3–7 years of kitchen experience, including leadership or supervisory roles
• Knowledge of food safety, sanitation, and HACCP standards
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Ability to speak Spanish preferred, but not required
• Able to read and follow a recipe
• Ability to scale recipes and manage production timelines
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Strong organizational, communication and interpersonal skills
• Attention to detail, problem solver, team player
• Familiarity with catering software and/or ability and willingness to learn new platforms

WHAT WE OFFER:

• Competitive pay
• Health insurance plans available for as low as $150 per month after 30 days of employment
• Dental and vision plans
• Paid time off
• $300 dining credit per month for Farmers Restaurant Group
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program

• The Cook will create order lists for recipe preparations.
• Communicate clearly with other Cooks and Sous Chefs.
• The Cook will train lower level Cooks how to properly use equipment.
• Read recipes and gather all necessary items for recipe execution.
• The Cook will cook, prepare, dish-up and assemble all food for the outlet.
• Adhere to control procedure for food cost and quality.
• The Cook will perform all assigned side work to include replenishing/restocking work station with supplies.
• Check station before, during and after shift for proper set-up and cleanliness.
• The Cook will organize and prioritize work, and meet deadlines.
• Work the line in different locations i.e. Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.
• The Cook will prepare hot and cold sauces.
• Work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
• The Cook will operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braise, kettle, and flat top.
• Grasp, bend, lift and/or carry, or otherwise, move or push goods weighing a maximum of 150 lbs.
• The Cook will perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.

• One (1) year minimum experience in food preparation and food knowledge
• No schooling is required but culinary education is encouraged
• Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions
• Must successfully pass background check
• Must successfully pass an alcohol and drug screening
• Must be 18 years of age

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue sous chef training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and HRIS technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 50 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation.

A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort.

They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission in an accredited college/university working towards a degree in the culinary field.

Able to provide own housing for the duration of the internship program.

Able to provide/have reliable transportation to/from work.

Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $33.88 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

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

Overview

Georgia Tech prides itself on its technological resources, collaborations, high-quality student body, and its commitment to building an outstanding and diverse community of learning, discovery, and creation. We strongly encourage applicants whose values align with our institutional values, as outlined in our Strategic Plan. These values include academic excellence, diversity of thought and experience, inquiry and innovation, collaboration and community, and ethical behavior and stewardship. Georgia Tech has policies to promote a healthy work-life balance and is aware that attracting faculty may require meeting the needs of two careers.

About Georgia Tech

Georgia Tech is a top-ranked public research university situated in the heart of Atlanta, a diverse and vibrant city with numerous economic and cultural strengths. The Institute serves more than 45,000 students through top-ranked undergraduate, graduate, and executive programs in engineering, computing, science, business, design, and liberal arts. Georgia Tech's faculty attracted more than $1.4 billion in research awards this past year in fields ranging from biomedical technology to artificial intelligence, energy, sustainability, semiconductors, neuroscience, and national security. Georgia Tech ranks among the nation's top 20 universities for research and development spending and No. 1 among institutions without a medical school.
Georgia Tech's Mission and Values

Georgia Tech's mission is to develop leaders who advance technology and improve the human condition. The Institute has nine key values that are foundational to everything we do:

1. Students are our top priority.

2. We strive for excellence.

3. We thrive on diversity.

4. We celebrate collaboration.

5. We champion innovation.

6. We safeguard freedom of inquiry and expression.

7. We nurture the wellbeing of our community.

8. We act ethically.

9. We are responsible stewards.

Over the next decade, Georgia Tech will become an example of inclusive innovation, a leading technological research university of unmatched scale, relentlessly committed to serving the public good; breaking new ground in addressing the biggest local, national, and global challenges and opportunities of our time; making technology broadly accessible; and developing exceptional, principled leaders from all backgrounds ready to produce novel ideas and create solutions with real human impact.

Assists in all aspects of food preparation as part of the culinary team. Assists with gathering food items, reading recipes, and preparing food items. May work in Front of the House or Back of the House Operations.

This position will interact on a regular basis with: Kitchen staff and customers
This position typically will advise and counsel: NA

Leads the preparation of food and performs general cooking duties for the dining halls and/or catering events. Performs other preparation and sanitation duties as required. Assists in supervising Cook I and Cook II positions. This position will interact on a regular basis with: This position will interact on a regular basis primarily with culinary staff. This position typically will advise and counsel: NA This position will supervise: Cook I and II, and Steward

Job Duty 1 -
Prepares and follows daily prep sheets and recipes according to management and ensures food quality and safety requirement are met in accordance with all standards

Job Duty 2 -
Assist in adhering to and accurately completing food production and service records

Job Duty 3 -
Participates in ongoing development and food safety training for staff and assists with training and development of new employees

Job Duty 4 -
Responsible for keeping workstation in a clean, organized and sanitized manner, utilizing First in First out (FIFO) inventory practices, correct product labelling and storage guidelines

Job Duty 5 -
Assists with keeping daily and weekly production records, distributing daily recipes and production schedules, and occasional testing and development of recipes

Job Duty 6 -
Records leftovers of food items prepared and stores them according to safety standards for future use

Job Duty 7 -
Monitors inventory of food and supplies, alerting a supervisor when shortages occur. Occasionally assists with monthly inventory procedures

Job Duty 8 -
Perform other related duties as assigned

Educational Requirements
High School Diploma/GED or Vocational School Diploma

Required Experience
Two to three years of job-related experience

Additional Preferred Qualifications
Certifications or licenses preferred: SERV Safe Certification

Preferred Educational Qualifications
Technical Diploma, Associate Degree, or two years college course work in the Culinary Arts related field

Preferred Experience
Three or more years of work related experience in institutional food service or large-scale food production kitchen

Salary Range: $16.00 - $19.16 Per Hour

ABILITIES
Maintain a high degree of pace and intensity for an extended period of time

KNOWLEDGE
Knowledgeable of intermediate knife skills, food safety, kitchen etiquette, and written/oral communication. Knowledgeable of basic cooking skills including weights and measures, steaming, grilling, roasting, frying, and sauteing. General food safety and sanitization experience.

SKILLS
Have good customer service skill. Be courteous and dependable. Maintains a high degree of pace and intensity for long periods of time and strong time awareness and management.

The University System of Georgia is comprised of our 26 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at policymanual/section8/C224/#p8.2.18_personnel_conduct.

Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at policymanual/section6/C2653.

The Georgia Institute of Technology (Georgia Tech) is an Equal Employment Opportunity Employer. The Institute is committed to maintaining a fair and respectful environment for all. To that end, and in accordance with federal and state law, Board of Regents policy, and Institute policy, Georgia Tech provides equal opportunity to all faculty, staff, students, and all other members of the Georgia Tech community, including applicants for admission and/or employment, contractors, volunteers, and participants in institutional programs, activities, or services. Georgia Tech complies with all applicable laws and regulations governing equal opportunity in the workplace and in educational activities.

Equal opportunity and decisions based on merit are fundamental values of the University System of Georgia ("USG") and Georgia Tech. Georgia Tech prohibits discrimination, including discriminatory harassment, on the basis of an individual's race, ethnicity, ancestry, color, religion, sex (including pregnancy), national origin, age, disability, genetics, or veteran status in its programs, activities, employment, and admissions. Further, Georgia Tech prohibits citizenship status, immigration status, and national origin discrimination in hiring, firing, and recruitment, except where such restrictions are required in order to comply with law, regulation, executive order, or Attorney General directive, or where they are required by Federal, State, or local government contract.

This is not a supervisory position.
This position does not have any financial responsibilities.
This position will not be required to drive.
This role is not considered a position of trust.
This position does not require a purchasing card (P-Card).
This position will not travel
This position does not require security clearance.

Successful candidate must be able to pass a background check. Please visit employment/pre-employment-screening

Position Description:

Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

• Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
• Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
• In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
• Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
• Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
• Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
• Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

• Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.

• Knowledge of food safety and sanitation, food products, and food service equipment.
• Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
• 4-7 years? executive-level culinary management experience required.
• Minimum 2-3 years? culinary management experience in a multi-unit setting required.
• ServSafe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

The opportunity

Delaware North Parks and Resorts is hiring a seasonal Kitchen Supervisor to join our team at Grant Grove in Kings Canyon National Park, California. Our ideal Kitchen Supervisor is an experienced Cook who enjoys working in a fast-paced environment and takes pride in delivering high-quality service and food to guests.

Pay

$23.00 - $24.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

• Weekly pay
• Free shift meal daily 
• Employee discounts - 50% off at the restaurant and pizzeria, 20% off other food and beverage, 40% off retail
• Training and development with opportunities for internal mobility and growth, including the chance to work at our other locations nationwide

Note: Additional benefits, including insurance and vacation, are available for eligible year-round positions at other Delaware North properties

Life in Kings Canyon National Park

Looking for a job with a side of adventure? Be part of a global team fortunate enough to live and work in the natural beauty of California's Kings Canyon National Park! Each day inspires in special places like this.

• Low-cost shared dormitory housing available for $65/ week, including utilities and wi-fi
• Housing includes free on-site laundry and a communal area for cooking
• Live amongst the giant sequoias 
• Access to hundreds of miles of hiking trails with campsites, caves, mountains, rivers, and lakes to explore!

What will you do?

• Create weekly dining room menus from personal or established recipes
• Supervise food prep work while maintaining food quality, presentation, and sanitation standards
• Verify that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates
• Supervise all associates with cleaning and food production in their area
• Ensure all kitchen equipment is in full working order
• Maintain cleanliness and organization of walk-ins and freezers at all times
• Actively maintain food costs within parameters set by culinary leadership
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
• Perform opening, closing, and side work duties as instructed and according to proper guidelines

More about you

• Must be at least 18 years old
• At least 3 years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor
• Ability to effectively communicate with others in a leadership capacity
• Ability to work in a fast-paced environment
• Attentive and detailed oriented
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
• No college degree required

Physical requirements

• Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs
• Frequently carrying 30 lbs
• Standing and walking

Shift details

Days
Evenings
Split shift
Holidays
M-F
Weekends
OT as needed
Events

Who we are

Kings Canyon National Park offers some of the most spectacular hiking, backpacking, and photographic opportunities in the United States. We have a variety of on-site housing and RV Sites available for our team members. We also offer associate discounts on food, beverage, and retail.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation.

Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests.

Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO’s, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 ​​ Minimum 5 years’ experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time
- including early mornings, late nights, weekends and holidays.

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

Position Summary

You're the person who brings Stone House Bread's story to life online — real-deal organic sourdough, slow-fermented with clean ingredients, Michigan roots, and that gut-health benefit. This isn't just posting random stuff and hoping it sticks. You own the full digital story: shooting/editing short-form videos, growing our email list into a loyal community, turning fans into superfans, and moving the needle on sales (repeat buys, more households grabbing our loaves off shelves).

Think: equal parts TikTok/Reels creator, community curator, and smart growth hacker — all while staying true to what makes us special: authentic craft, clean ingredients, and our proud Northern Michigan heritage.

You'll collaborate closely with our Creative Team (brand), Sales (retail), and Operations (new products + seasonals like cherry/apple). This is a high ownership role.

Key Responsibilities

• Create 15-20 pieces of content per month: recipes where Stone House Bread is the star, bakery storytelling content, customer features, health/wellness education, and seasonal campaign assets. 

• Shoot and edit scroll-stopping short-form videos on your phone (mobile-first) that hook our core demographic. 

• Build and grow our email list as the #1 repeat-purchase channel – weekly/bi-weekly sends that educate, inspire, and convert. 

• Run the community like a pro: reply to comments/DMs fast, spot and activate superfans, build real relationships. 

• Team up with local Michigan food creators, bloggers, and micro-influencers for seeding, UGC collabs, and organic reach.

• Track and report on what actually matters: email growth, open rates, repeat purchase signals, retail sales lift – not just followers and likes. 

• Own monthly content calendars tied to launches, Michigan seasons, promos, and biz goals. 

• Work cross-team on retail content, new products, brand voice/visuals. 

• Test everything, iterate fast, improve constantly.

What Success Looks Like

In the first 60 days, 40-50 pieces out in our voice/aesthetic, nail top content themes, connect with 5-10 local creators, set up a smooth weekly workflow.

By 6 months, Email list is growing 10-15% MoM, open rates beating benchmarks, superfans posting UGC and spreading the word.

By end of year, Content helping boost repeat buys + household penetration in key markets, huge evergreen library, retailers begging for more bread because it’s flying off the shelves. Stone House is becoming a recognized brand.

Qualifications

• 1-3 years creating/managing social content or digital marketing (food/CPG experience). 

• Strong portfolio: mobile-shot/edited recipe/food videos that perform. 

• Know what makes recipe content pop (hooks, pacing, visuals, platform hacks for IG/FB/email). 

• Cool being on camera (or directing others) for demos/storytelling. 

• Data mindset: care about business results over vanity metrics. 

• Self-starter energy — juggle projects, own your lane, no hand-holding. 

• Real passion for good food, real ingredients, wellness (FODMAP, gut health, sourdough perks), and our mission to make amazing bread accessible. 

• Tools: email platforms (Mailchimp/Klaviyo), editing apps (CapCut, Canva, Adobe), some AI helpers. Bonus: know older demo algorithms on FB/IG. 

• Michigan or Chicago area — ready for 2-3 Traverse City days/month (bakery shoots, team working sessions)

Compensation & Benefits

Base Salary: $50,000 - $60,000 / year (based on experience + content strength).

Performance Bonuses: $2,000-$4,000 / year tied to real KPIs.

Total Compensation Value: $65,000-$75,000 including benefits.

Benefits: Medical/dental/vision; 15 PTO days + paid holidays; flexible hybrid schedule; professional development budget for conferences, courses, and skill-building; and unlimited Stone House Bread (obviously).

JOB DESCRIPTION

• Experience with restaurant/cafeteria budgeting/food costs required
• Culinary skills required
• Food Safety standards experience required
• Must possess a food handler’s card within two (2) weeks of hire, if applicable
• Clear/Professional communication skills required
• Basic computer skills required including Microsoft Suite
• Sensitivity and respect for people of various backgrounds, cultures, experiences, and socio -economic situations required
• Basic cooking and cleaning skills required
• Create monthly menus that are nutritionally sound, cost-effective, and appealing to students, staff, and parents.
• Conduct ongoing training with kitchen staff in food safety, food cost, cooking technique, and food presentation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare and cook food as per recipes, production records
• Create new recipes using commodities and purchased products
• Conduct taste testing with customers for new products and recipes
• Conduct roving chef demonstrations
• Create student menus that are cost - effective, appealing, and nutritionally balanced
• Input menus into the nutritional analysis program
• Place food and supply orders that meet the needs of each school while maintaining cost control measures
• Conduct training with cooks in food safety, HACCP, food cost, cooking technique and food presentation
• Work with the Cafeteria Manager to ensure quality workmanship
• Follow all local and Company health regulations
• Supervision and evaluation of subordinate employees
• Submit reports as directed and in compliance with deadlines
• Other duties, as assigned.

This job description does not state nor imply that these are the only duties to be performed by the employee in this position. It is not intended to give all the details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department. This job description does not constitute an offer of continued employment or an employment contract.

QUALIFICATIONS, EDUCATION, EXPERIENCE, KNOWLEDGE AND SKILLS

• High School Diploma/GED or equivalent required
• Associate’s degree in culinary arts or Bachelor’s degree major in areas including food and nutrition, food service management strongly preferred
• 3+ years’ experience in food and beverage back of the house operations
• Prior school food service experience desired

PHYSICAL REQUIREMENTS/WORKING CONDITIONS

• While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms. Be able to work in a standing position for long periods of time (up to 5 hours). Be physically able to lift, reach, bend and stoop frequently lift up to 50 pounds Specific vision abilities required by this job include close vision, distance vision and peripheral vision.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. This position will involve computer tasks and telephone communication including, but not limited to, customer service. This job requires a comprehensive work effort while generally working a regular five-day work week schedule, however, occasionally a six- or seven-day work schedule may be required. Corporate meetings and functions may be required.
• Position typically works 50–60-hour workweek
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

LICENSING/ CERTIFICATION REQUIREMENTS

Food’s Handler Card

SUPERVISION EXERCISED

100%

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.

• Prepare food according to established specifications and standardized recipes.
• Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met.
• Maintain established inventory levels and order stock.
• Ensure proper product rotation, storage, and quantity controls.
• Consistently apply established safety and sanitation procedures.
  
  

• One (1) year of experience as a prep cook preferred.
• Must have a working knowledge of the production of a limited number of recipes in assigned food outlet while working under minimal supervision.
• Must be able to stand and/or walk for approximately 90% of shift.
• Must be able to lift, carry and maneuver up to 75 pounds.
• Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
• Must be able to obtain/maintain any necessary licenses and/or certifications.