Hellofresh Recipes Jobs in Usa

• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Cook food to order
• Work and maintain sauté, grill, and roasting stations
• Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
• Set up, work, and breakdown station
• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Submit production needs for following day by shift end
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 1 year of food preparation experience preferred
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Excellent time management skills
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

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

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependant Ski Passes
• Other company perks
  
  

• Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes
• Maintain an organized and clean work environment, always adhering to sanitation and food safety standards
• Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies
• Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures
• Fill out checkout lists in absence of supervisor
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 3 years of food preparation experience required
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

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

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Ember Management Group is seeking a talented and visionary Executive Pastry Chef to lead the pastry program for Buccan, Imoto in Coral Gables. This is a hands-on, leadership role ideal for a pastry professional with a passion for craft, creativity, and consistency.

The Executive Pastry Chef will be responsible for the full development and execution of all house made desserts across the Miami location. All pastry items are produced entirely in-house, with some selections featured across multiple concepts and others tailored specifically to each outlet. This position offers creative freedom to build a dynamic, seasonally driven pastry program that supports and enhances the culinary identity of each restaurant.

About Us

Ember Management Group is the team behind some of Palm Beach County’s most beloved dining destinations:

• Buccan – A critically acclaimed, chef-driven bistro offering refined, globally inspired small plates and wood-fired cuisine in a sophisticated yet approachable setting
• Imoto – An intimate, upscale Asian-inspired restaurant showcasing precision-driven sushi and bold, contemporary flavors rooted in Japanese and Southeast Asian cuisine
• The Sandwich Shop at Buccan – A chef-driven, quality-first concept offering thoughtfully crafted sandwiches made entirely in-house, featuring fresh-baked bread and. premium ingredients prepared daily with the same care found in a fine dining kitchen
• Grato – a warm and inviting neighborhood Italian restaurant featuring house made pastas, wood-fired pizzas, and elevated interpretations of classic Italian dishes

We believe in a culture that puts people first—both our team and our guests—and we place a high priority on quality of products, quality of service, and authentic hospitality.

Responsibilities

• Lead the pastry program for Buccan and Imoto, producing high-quality, from-scratch items across all brands
• Develop and execute seasonally inspired dessert menus with distinct identities for each concept, while maintaining consistency on shared offerings
• Oversee and maintain the in-house production program, ensuring product quality, creativity, and consistency
• Manage, train, and lead the pastry team with a focus on mentorship, organization, and excellence
• Collaborate with Executive Chefs and concept leaders to align pastry offerings with each brand’s culinary vision
• Maintain strict standards for cleanliness, food safety, and efficient production
• Support additional BOH and special event functions as needed
• Create well documented recipes and maintain pastry recipe portfolio

Qualifications

• 3–5 years of experience as a Pastry Chef or Pastry Sous Chef in a high-volume, quality-focused kitchen
• Strong background in plated desserts and modern pastry techniques
• Demonstrated creativity, attention to detail, and passion for seasonal, ingredient-driven cuisine
• Proven ability to lead, inspire, and manage a pastry team in a collaborative environment
• Ability to manage production across multiple concepts with varying menu styles
• Flexible schedule with availability on nights, weekends, and holidays as required

Why Join Buccan Coral Gables?

• Join the opening team of one of South Florida’s most anticipated restaurants, led by a James Beard-nominated chef.
• Take creative ownership of the pastry program across multiple distinct concepts.
• Work in a scratch kitchen where quality, seasonality, and innovation are top priorities.
• Collaborate with a driven and supportive culinary leadership team that values technique, consistency, and mentorship.
• Build your career within a restaurant group known for excellence, integrity, and long-term growth opportunities.

Benefits

• Competitive salary
• Health insurance plan
• Employee discounts
• Intercompany F&B allowance
• Paid time off
• Training & development
• Opportunity for advancement

The opportunity

Delaware North Sportservice is hiring a full-time or part-time Kitchen Supervisor to join our team at Detroit Hockeytown Restaurant in Detroit, Michigan. If you are an experienced Cook who enjoys working in a fast-paced environment, taking pride in delivering quality service and food to guests, this may be the ticket to your new career! Apply now to join our collaborative team and transport guests to their next culinary experience.

Pay

$22.00 - $26.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Create weekly dining room menus from personal or established recipes
• Supervise food prep, maintaining quality, presentation, and sanitation standards, while verifying portion sizes, quality standards, department rules, policies, and procedures are maintained
• Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food
• Actively maintain food cost within parameters set by culinary leadership
• Perform opening, closing, and side work duties as instructed and according to proper guidelines

More about you

• Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor
• Ability to effectively communicate with others in a leadership capacity
• Attentive and detail-oriented with basic math skills to understand, calculate, and follow recipe measurements
• Capacity to work in a fast-paced environment
• No college degree required

Physical requirements

• Must be able to carry up to 50 lbs
• Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms
• Manual dexterity sufficient to chop, mix, blend, and whip a variety of foods and liquids

Shift details

Days
Evenings
Holidays
Every weekend
Weekends only
8hr shift
12hr shift
10hr shift
Events
OT as needed

Who we are

Delaware North is the food, beverage, and retail provider at Little Caesars Arena. The 20,000-seat venue opened in 2017 and is home of the NHL's Detroit Red Wings and the NBA's Detroit Pistons. We provide a full accompaniment of services, including concessions and premium dining services in a variety of innovative club areas, loge boxes, and suites.

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.

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary school graduate preferred
• One to two years of experience in a commercial kitchen preferred
• Serv Safe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication skills in English - Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

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

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

Company Description

Village offers ready-to-eat meals designed by a registered dietitian to support whole-body wellness. Our dishes are 100% organic, seed oil-free, and made with seasonal, locally sourced ingredients.

Role Description

We’re seeking a Chef (10+ hours per week) based in Naples, FL to join our growing kitchen team. This role is for someone who has experience with cooking healthy meals.

Daily tasks include food prep and cooking, keeping the kitchen clean and organized, managing inventory, and following all health and safety standards. You may also assist with recipe development and help ensure smooth, efficient kitchen operations.

What You'll Do:

• Prepare and cook meals according to weekly menus
• Follow detailed recipes that prioritize both flavor and nutrition
• Maintain a clean, calm, and organized kitchen environment
• Portion, package, and label meals for delivery
• Support overall kitchen flow and operations as needed

We're Looking For Someone Who:

• Has extensive cooking experience (professional preferred, home cooks considered)
• Is reliable, detail-oriented, and thrives in an organized kitchen
• Is a true self-starter—jumps in where needed without being asked twice
• Holds a Food Manager Certification or is willing to obtain one (we’ll help!)
• Cares deeply about ingredient quality and intentional cooking
• Is local to Naples, FL or surrounding areas

Schedule & Pay:

• Approximately 10 hours/wk to start, with room to grow
• Sunday / Monday / Wednesday shifts
• Competitive hourly pay, based on experience

If you’re passionate about cooking and want to be part of a growing company—we’d love to hear from you.

Banquet Chef – The Langham, Boston

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

The Langham, Boston is one of the city’s most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of the Banquets, Langham Club Lounge, and colleague cafeteria food service, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group.

Key Responsibilities:

• To oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes.
• Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus.
• Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria.
• Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards.
• Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels.
• Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies.
• Attend and participate in daily BEO meetings.
• Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs.
• Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use.
• Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria.
• Manage menu development and execution for the Langham Club, working closely with the Executive Chef.
• Build and maintain effective relationships with both internal and external customers to meet guest needs.
• Possess knowledge of local health rules, regulations, and food handling requirements.
• Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect).
• Supportive functions: 50% - Staff Engagement & Production, 15% - Administrative Work, 20% - Quality Assurance, 15% - Menu Development.

Qualifications:

• Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application.
• Ability to adapt to changing demands as related to a banquet kitchen, two years of Banquet Kitchen experience preferred.
• Degree in Culinary Arts preferred, 3 to 5 years’ experience in a 4-5 star hotel or independent restaurant in a kitchen management role.
• ServSafe certification.
• Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time.
• Legally authorized to work in the United States.

Salary Range:

• $90,000 - $100,000 annually

For more information about the property, please visit: