Hellofresh Recipes Jobs in Usa

Bao is a new kosher Pan-Asian fast casual restaurant opening in Jackson, New Jersey in April 2026. Our focus is primarily Chinese cuisine, along with select dishes from other Asian cuisines and a sushi program. We are building a high-quality, efficient concept from the ground up.

We are looking for a full-time Executive Chef to help build and lead the kitchen from day one. This role includes developing recipes and menus, hiring and training staff, creating systems and SOPs, overseeing food safety, managing inventory and food costs, and setting the overall culinary standard for the restaurant.

Qualifications

• Proven experience as an Executive Chef

• Strong background in Asian cuisine, especially Chinese

• Sushi experience preferred

• Experience across multiple Asian cuisines is a plus

• Strong knowledge of food safety, kitchen systems, and inventory management

• Strong leadership and problem-solving ability

• Comfortable in a fast casual environment

Compensation

Salary range: $100,000–$150,000 per year, plus bonuses.

Relocation assistance available for the right candidate.

This is a ground-floor opportunity to help build a new kosher Pan-Asian concept in Jackson, NJ.

Job Summary:

The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.

Key Responsibilities:

• Leadership and Supervision:

• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.

• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.

• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.

• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.

• Menu Planning and Execution:

• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.

 • Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.

 • Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.

 • Event and Catering Management:

 • Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.

 • Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.

 • Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.

 • Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.

• Kitchen Cleanliness and Stewarding Oversight:

• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.

• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.

• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.

• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.

• Inventory and Cost Management:

• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.

• Monitor food costs and portion control to maximize profitability while maintaining quality.

• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.

Qualifications:

• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.

• Proven experience in a supervisory or managerial role within a culinary environment.

• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.

• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.

• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.

Skills:

• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.

• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.

• Creativity in menu development, food presentation, and culinary techniques.

• Proficient in inventory management, food cost control, and budget adherence.

• Excellent communication skills for liaising with event planners, clients, and staff.

Company Description

Beloved and Beyond is a christian camp for children and young adults who have special needs. We have 9 weeks of camp in the summer with about 260 people a week.

Role Description

This is a contract Kitchen Supervisor or Line Cook position based on-site in Rosebud, TX. The individual will oversee day-to-day kitchen operations, ensuring the preparation and serving of high-quality meals. For Kitchen Supervisor roles, responsibilities include managing kitchen staff, maintaining inventory, and ensuring health and safety compliance. For Line Cook roles, duties include executing food preparation and cooking tasks according to established recipes, maintaining cleanliness, and assisting in food service operations as needed.

Qualifications

• Supervisory skills, including the ability to manage and lead kitchen staff effectively, are necessary, particularly for a Kitchen Supervisor role.
• Proficiency in food preparation, culinary skills, and cooking techniques to ensure high-quality food production is essential for all candidates.
• Experience in food service operations and maintaining proper food safety protocols is required.
• Strong organizational skills and the ability to thrive in a fast-paced environment.
• Knowledge of kitchen equipment and proper maintenance practices.
• Relevant certifications in food safety or culinary arts are a plus.
• Ability to work autonomously or as part of a team, with excellent communication and problem-solving skills.
• Agreement to follow our rules of conduct and statement of faith while employed
• Opportunities extend from mid May - the first week of August.

Executive Chef 

Lefty’s Alley & Eats is unique destination in Delaware, bringing people together through interactive entertainment and unexpectedly high-quality food and beverages. We will be opening our new location at the Grove in Newark, DE in June 2026. We are currently in search of an Executive Chef to oversee all kitchen operations within our 55,000 square foot venue. This position will begin approximately April 13, 2026

Position Summary 

The Executive Chef serves as the culinary leader and figurehead of the kitchen and food & beverage operations at Lefty’s Alley & Eats. This role is responsible for upholding and advancing the company’s culinary standards while leading, training, and inspiring a high-performing kitchen team. 

The Executive Chef oversees all kitchen operations, including food purchasing, preparation, quality control, sanitation, cost management, staff development, and compliance with health and safety regulations. This position plays a key leadership role in fostering a positive, professional culture that promotes accountability, teamwork, confidence, and morale. 

Key Responsibilities 

• Ensure all food is consistently prepared and presented in accordance with established recipes, portioning, cooking, and plating standards. 
• Maintain compliance with all health, safety, sanitation, energy management, and preventive maintenance standards. 
• Implement and enforce standard operating procedures related to food quality, cost control, and revenue management. 
• Oversee all aspects of kitchen staff management, including recruiting, interviewing, hiring, training, performance evaluation, discipline, and termination as needed. 
• Conduct onboarding and orientation for new kitchen team members, ensuring understanding of company policies and departmental procedures. 
• Develop seasonal and calendar-driven menus that provide a fresh and engaging culinary experience throughout the year. 
• Ensure full compliance with all applicable federal, state, and local laws related to labor, food safety, sanitation, and alcoholic beverages. 
• Develop, implement, and maintain policies and procedures for the food and beverage departments. 
• Manage purchasing, receiving, and storage of all food and supplies to ensure proper quality, quantity, and cost control. 
• Evaluate and introduce new culinary techniques and presentations to enhance guest satisfaction while managing food costs. 
• Collaborate daily with the General Manager to achieve the highest level of guest satisfaction at optimal cost. 
• Address guest feedback and complaints promptly and professionally, recommending or implementing corrective actions as needed. 
• Maintain the cleanliness, organization, and overall condition of all kitchen equipment and food & beverage facilities. 
• Enforce employee appearance and dress code standards. 
• Review and approve product invoices and submit them to accounting in a timely manner. 
• Oversee physical inventory counts and provide accurate reporting to the accounting department. 
• Partner with other managers to ensure proper reconciliation of point-of-sale systems and revenues. 
• Audit and approve weekly payroll. 
• Collaborate with management to plan and execute special menus, promotions, and food & beverage offerings. 
• Work closely with group sales and event managers to ensure exceptional execution and client satisfaction for events and parties. 

Daily Operational Duties 

• Oversee daily opening and closing procedures for the restaurant. 
• Ensure consistent station set-up and readiness for each service. 
• Partner with management to promote upselling of new menu items and specials. 
• Manage staff scheduling and timekeeping. 
• Report on maintenance and equipment needs to the General Manager. 
• Support operations during high-volume or emergency situations as needed. 
• Maintain organization, cleanliness, and compliance across all food and beverage storage areas. 

Qualifications & Skills 

The Executive Chef must demonstrate comprehensive knowledge of food and beverage operations, a strong sense of hospitality, and effective leadership skills. This role requires excellent communication, organizational, and collaboration abilities, along with experience coordinating special events from both back-of-house and front-of-house perspectives. 

The Executive Chef will be responsible for planning and executing special event culinary stations, developing new concepts, contributing to menu innovation, and assisting with event layouts and flow. 

Equal Opportunity Employer 

Lefty’s Alley & Eats is an Equal Opportunity Employer. We are committed to providing a workplace free from discrimination based on race, color, sex, religion, national origin, age, disability, pregnancy, sexual orientation, or any other protected status under applicable law. This policy applies to all aspects of employment, including hiring, promotion, discipline, and termination. 

Glassman Media is seeking a senior-level producer to oversee a premium short-form cooking + wellness project rooted in mindful, plant-based cuisine and a calm, intentional approach to eating and daily ritual. The series is designed as a channel ecosystem (not a single show) made up of multiple recurring episode formats (4–6 minutes each), blending food, lifestyle, and wellness storytelling.

This role is ideal for a producer with strong creative instincts, an elevated doc sensibility, and the ability to oversee dynamic, cinematic food storytelling — beautiful, tactile cooking sequences, visually rich ingredient moments, and a premium look and feel — while still executing efficiently with lean crews and fast turnarounds.

RESPONSIBILITIES

• Oversee the project from development through production and delivery
• Help shape the creative direction and break the series into multiple short-form episode types, including:

1. Guided “reset” episodes with real people looking to improve everyday habits
2. 
   
3. Recipe-driven cooking episodes featuring simple, accessible techniques
4. 
   
5. Mindfulness segments centered on breath, stillness, and conscious eating
6. 
   
7. Ingredient + sourcing features (seasonal, local, nature-forward storytelling)

• Oversee the cinematographer on set to ensure the cooking, gardening/ingredient, and meditation segments are shot with a rich, elevated, premium look and feel

• Lead story development with the talent and families already cast and vetted, shaping emotional + practical arcs across episodes

• Bring exceptional skill guiding real people through a meaningful on-camera journey — capturing authenticity while keeping scenes focused, elevated, and story-driven

• Run production logistics, including schedules, crew planning, field coordination, and on-set leadership

• Manage post workflow with strong editorial notes to ensure pacing, tone, and consistency across formats

• Work in-office 5 days a week when not filming to support development, planning, and post-production collaboration

• Bring strong taste level and editorial instincts (premium doc/food sensibility a major plus)

Candidates must be legally authorized to work in the United States.

Job Title: Executive Restaurant Chef

Location: Philadelphia

Employment Type: Full Time

Start Date: ASAP

Position Summary

A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star.

This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role.

The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team.

Key Responsibilities

• Lead all culinary operations for a flagship restaurant with Michelin ambitions
• Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes
• Maintain Michelin-level precision in technique, consistency, and presentation
• Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism
• Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality
• Create and enforce culinary SOPs, recipe standards, and quality control systems
• Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements
• Ensure strict compliance with food safety, sanitation, and hygiene standards
• Train and develop sous chefs and junior chefs to support long-term talent growth
• Manage food cost targets, ordering, and supplier relationships
• Maintain strong communication between BOH and FOH leadership teams
• Represent the culinary identity of the restaurant with creativity, discipline, and passion

Qualifications & Experience

• Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred)
• Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role
• Expertise in modern, refined cuisine and advanced cooking techniques
• Proven leadership experience in high-volume, fast-paced environments
• Strong interpersonal, coaching, and team-building skills
• Ability to remain composed under pressure and deliver consistent excellence
• Strong organizational abilities and attention to detail
• Business and financial acumen including food cost management and vendor negotiations
• Must be legally authorized to work in the United States

Ideal Candidate Profile

• Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star
• Hands-on leader who thrives in both fine dining and high-volume service settings
• Confident communicator with strong emotional intelligence and team leadership skills
• Creative, disciplined, and committed to continuous growth and innovation
• Ready for a transformative next step in their culinary career

Company Description

The Grand on State is a one-of-a-kind Jazz & Dining experience located in the lively theater district in Santa Barbara, California. We value high quality food and live music.

This is a new restaurant which offers the opportunity to develop and create an elevated culinary experience along side an ambitious & kindhearted leadership team.

Role Description

This is a full-time on-site role for a Head Chef located in Santa Barbara, CA. The Head Chef will lead and manage kitchen operations, ensuring the preparation of high-quality dishes and the seamless operation of the culinary team. Key responsibilities will include menu planning, supervising kitchen staff, sourcing ingredients, food preparation, and maintaining high standards for food safety and hygiene. Additionally, the Head Chef will strategize on cost controls, ensure adherence to operational guidelines, and deliver an exceptional dining experience for guests.

Qualifications

• Culinary expertise including cooking techniques, food presentation, and proficiency in kitchen operations
• Menu planning, ordering & inventory management, and knowledge of cost control practices
• Team leadership, staff training, and strong organizational skills
• Certification in food safety, kitchen safety regulations, and sanitation standards
• Creativity in developing unique recipes and enhancing culinary offerings
• Excellent problem-solving and communication skills
• Flexibility to work during weekends, holidays, and evenings
• Culinary degree or equivalent experience in a leadership role in a kitchen setting

Language

• Proficient in English

• Conversational Spanish

Location: Downtown San Diego

Employment Type: Part-time (2 Days ONLY)

Reports To: Head Chef

Pay: $25.00 per hour CASH

Hours: Sunday 10:00AM-6:00PM, Monday 5:30AM-2:30PM

DO NOT APPLY WITHOUT RELEVANT EXPERIENCE. See requirements below. 

About Us:

Macro Meal Prep San Diego is a fast-growing meal prep company committed to providing healthy, chef-crafted meals to busy individuals and families. We pride ourselves on quality, consistency, and innovation, and we’re looking for a passionate and detail-oriented Prep Supervisor to help lead our kitchen team and scale our operations.

Job Summary:

The Prep Lead is responsible for supporting the Head Chef in the weekly operations of the kitchen. You’ll help lead food preparation and packaging for large-scale production, ensure consistency in food quality, and maintain strict food safety and sanitation standards. The ideal candidate has a passion for healthy food, thrives in a fast-paced environment, and can balance creativity with structure.

Key Responsibilities:

-Assist the Head Chef in planning weekly meal prep menus and testing new recipes.

- Oversee daily kitchen operations and prep line.

- Manage and train kitchen staff, ensuring all food is prepared and portioned to spec.

- Monitor production timelines to ensure efficient meal prep and packaging

- Enforce food safety, cleanliness, and sanitation procedures in accordance with health codes.

- Assist in quality control – from taste to presentation to packaging.

- Support special dietary accommodations and allergen management.

- Fill in for the Head Chef as needed

Requirements: 

-DO NOT APPLY WITHOUT KITCHEN SUPERVISORY OR MANAGEMENT EXPERIENCE. 

- Speed and Sense of Urgency is a MUST.

- 2+ years of experience as a Sous Chef, Kitchen Supervisor, Kitchen Manager or similar role in high-volume kitchens a MUST.

- Experience in meal prep or catering operations preferred.

- Strong understanding of food safety, kitchen organization, and batch cooking.

- Leadership and team management skills.

- Excellent time management and multitasking abilities.

- Culinary degree or equivalent experience is a plus.

- ServSafe Food Manager certification preferred.

Perks:

Consistent schedule 

Opportunities for growth and leadership

Free meals, paid breaks and employee meal discounts

• Collaborative and supportive team environment

The opportunity

Delaware North Parks and Resorts is searching for an energetic, attentive seasonal Cocktail Server to join our team at Big Meadows Lodge in Shenandoah National Park, Virginia. As a Cocktail Server, you will help create a great guest experience by providing excellent service and care in every interaction. If you like a fast-paced job, working with and serving guests from all over the world, and want to experience hands-on learning, our Parks and Resorts team invites you to apply today.

Please note this is a tipped position, the hourly minimum pay listed doesn’t include any potential tipped earnings.

Pay

$10.30 - $10.30 / hour

Information on our comprehensive benefits package can be found at .

What we offer

• Weekly pay
• Free shift meal for local team members, or free daily meals available for team members in employee housing
• Employee discounts - 30% off most items
• 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 Shenandoah National Park

Looking for a new adventure? Be part of a tight-knit team fortunate enough to live and work in the natural wonder of Shenandoah National Park. With a great work/life balance, you can spend your time off exploring the over 500 miles of hiking trails.

• Low-cost, recently updated dormitory housing available for $100/ week, including utilities and wi-fi, and free daily meals available for individuals who reside 50-plus miles from their worksite
• Free rides to Luray for team members living in employee housing
• Shared fire pit area for use in the dorm area
• Meet guests and fellow team members from around the globe
• Tons of outdoor activities, including camping, rock climbing, rappelling, cycling, fishing, and horseback riding

What will you do?

• Communicates drink specials, answers questions about available beverages and takes beverage orders
• Serves alcohol beverages responsibly, requests identification, adhere to all unit and company alcohol service policies and procedures
• Enters orders into point-of-sale system so that bartenders can prepare orders
• Picks up drinks orders when ready and delivers orders to guests
• Observes and follows-up with guests to respond if they require additional service
• Prepares and delivers check to guests

More about you

• Must be at least 21 years of age
• Ability to work quickly and efficiently in a fast-paced environment
• Possess basic knowledge of standard drink recipes and alcohol brand names
• Basic math skills
• No experience or diploma required

Physical requirements

• Constant standing, walking, bending, reaching and repetitive motions
• Ability to lift, balance and carry trays, weighing up to 35 lbs

Shift details

Evenings
Weekends
Holidays

Who we are

Shenandoah National Park offers over 200,000 acres of protected lands with lots to explore including cascading waterfalls, spectacular vistas, and quiet wooded hollows. It’s a great place to hike, camp, bike, fish, take photographs or go canoeing. We offer on-site housing and a free meal during every shift.

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.

The opportunity

Delaware North Parks and Resorts is hiring a seasonal Starbucks Barista to join our team at Big Meadows Lodge in Shenandoah National Park, Virginia. As a Barista, you will provide the Starbucks Experience to our guests by delivering prompt service, quality beverages and products, and maintaining a clean and comfortable store environment.  If you want a job at the world’s most storied national parks, hotels, or resorts, feed your sense of wonder while creating memorable experiences for our guests and apply now. 

Please note this is a tipped position, the hourly minimum pay listed doesn’t include any potential tipped earnings.

Pay

$13.00 - $13.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

• Weekly pay
• Free shift meal for local team members, or free daily meals available for team members in employee housing
• Employee discounts - 30% off most items
• 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 Shenandoah National Park

Looking for a new adventure? Be part of a tight-knit team fortunate enough to live and work in the natural wonder of Shenandoah National Park. With a great work/life balance, you can spend your time off exploring the over 500 miles of hiking trails.

• Low-cost, recently updated dormitory housing available for $100/ week, including utilities and wi-fi, and free daily meals available for individuals who reside 50-plus miles from their worksite
• Free rides to Luray for team members living in employee housing
• Shared fire pit area for use in the dorm area
• Meet guests and fellow team members from around the globe
• Tons of outdoor activities, including camping, rock climbing, rappelling, cycling, fishing, and horseback riding

What will you do?

• Act with guest service excellence, integrity, honesty and knowledge that promote the culture, values, and mission of Starbucks.
• Prepare food and beverages to standard recipes or customized for guests.
• Maintain a calm demeanor to keep store operating to standard and to set a positive example for the shift team.
• Assist with new team member training.
• Follow health, safety, sanitation guidelines and operational policies and procedures during each shift.

More about you

• Ability to maintain regular and consistent attendance and punctuality, with or without reasonable accommodation.
• Available to work flexible hours that may include early mornings, evenings, weekends, nights and holidays.
• No experience or diploma required.

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions. 
• Ability to remain stationary for the entire length of shift.
• Ability to perform normal lifting of stock up to 50 pounds.

Shift details

Days
Holidays
Weekends

Who we are

Shenandoah National Park offers over 200,000 acres of protected lands with lots to explore including cascading waterfalls, spectacular vistas, and quiet wooded hollows. It’s a great place to hike, camp, bike, fish, take photographs or go canoeing. We offer on-site housing and a free meal during every shift.

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.