Hellofresh Recipes Pdf Jobs in Usa

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

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

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

Key Responsibilities

Strategy & Leadership

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

Source-to-Contract & Category Management

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

Supplier Relationship & Risk Management

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

Responsible Procurement & ESG

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

Systems, Reporting & Analytics

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

Change Management & Stakeholder Alignment

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

Capability Building & Talent Development

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

Qualifications

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

Preferred Experience

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

You'll get...

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

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

New York Pay Range

$132,800—$154,950 USD

This position is also eligible for the HelloFresh equity plan.

About HelloFresh

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

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

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

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

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

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

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

Kitchen Lead

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

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

You will...

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

You Have...

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

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

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

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

You'll get...

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

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

Illinois Pay Range

$21.25—$21.25 USD

About HelloFresh

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

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

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

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

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

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

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

Job Description:

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

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

You will..

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

You have..

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

You'll get...

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

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

Arizona Pay Range

$38.75—$38.75 USD

About HelloFresh

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

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

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

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

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

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

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

Manager, Factor Commercial and Retention

Factor a brand of HelloFresh is seeking a high-impact, data-savvy Manager, Commercial & Retention Strategy to serve as a pivotal leader for our Factor-US brand. This is a high-visibility role reporting directly to the VP of Commercial, designed for a strategic operator who can balance granular retention mastery with broad commercial vision. You will be the primary owner of customer retention metrics for Factor-US portfolio while simultaneously spearheading the business's most critical strategic bets. You will help define the commercial roadmap that drives long-term enterprise value.

You will...

Be the Analytical Backbone of the Active Customer Experience

• Own cohort analysis, LTV modeling, retention diagnostics, and revenue reporting
• Identify highest-leverage customer retention opportunities across the lifecycle
• Be a champion for your testing roadmap, from selling it in, to collaborating with cross-functional teams in local and global offices across Marketing, Product, Tech, Ops and Finance
• Design, prioritize, and analyze A/B tests
• Be a voice for retention in the US, keeping the local team updated on campaign results, highlighting successes, failures, positive trends, and negative trends.

Drive Cross-Functional Big Bets

• Lead the "big bets"—the high-stakes, cross-functional projects that define our competitive edge. You will identify market opportunities, build business cases, and drive these initiatives from ideation to commercial reality.
• Dive deep into complex datasets to uncover measurable insights, moving beyond reporting to tell a compelling story that influences executive-level decision-making.

You are...

• Highly Analytical. You are deeply comfortable with cohort analysis, retention curves, building business cases, and subscription economics. You instinctively look for the root cause in the numbers.
• A Swiss-Army Knife Operator. You can flex from building a financial model to QA'ing a lifecycle flow to designing an A/B test. No task feels "below" you if it drives growth.
• A Good Communicator. You can communicate effectively across audiences - whether it's explaining nuances in the data to a senior leader or working with cross-functional teams on a complex test idea, you can drive alignment and results.
• Structured Thinker. You bring order to ambiguity and create clarity in fast-moving environments.
• Low-Ego, High-Ownership. You care about winning as a team more than owning a lane.
• Entrepreneurial mindset. You love building new things, and have both the passion to sell ideas and the grit to drive them to completion.

At a minimum, you have...

• 3–6 years of experience in growth, lifecycle, strategy, analytics, consulting or DTC operating roles
• Strong hands-on experience with cohort analysis and performance reporting
• Proven ability to drive measurable revenue impact
• Strong Excel / Google Sheets / modeling skills. SQL a plus
• Excellent written and verbal communication skills
• BA/BS degree

You'll get...

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

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

#JD1008 #Factor

New York Pay Range

$119,200—$134,100 USD

About HelloFresh

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

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

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

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

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

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

Annual Hiring Range:

• $150,000 - $160,000 Per Year

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

Main Duties and Responsibilities:

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

Qualifications

Education:

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

Work Experience:

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

Technical Skills: (Certification, Licenses and Registration)

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

Language / Communication Skills:

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

Work Environment / Requirements of the Job:

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

Gate Group Competencies Required to be Successful in the Job:

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

Demonstrated Values to be Successful in the Position

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

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

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

The Master Scheduler is responsible for collaborating with the Production Planner/Coordinator (or associate/s designated by the Plant leadership) to ensure that our master production schedule is optimized to fulfill the company’s orders on time, in full, and on budget, while ensuring the efficient utilization of manufacturing capabilities. This role is also responsible for working with the Planning, Procurement, Production and other cross-functional teams to drive continuous process improvements.

We are looking for individuals who thrive in fast-paced environments and will be hard working, punctual, dependable, self-motivated, self-managed, organized, and flexible. The ideal candidate will be efficient at self-managing and looking for a long-term commitment to grow within a growing company.

What You’ll Do:

· Develop, execute, and manage weekly, monthly, and yearly production schedules in accordance with demand forecast.

· Ensure weekly requirements are clearly communicated on time in full to material planners and other relevant team members to efficiently deliver week + 1 plan.

· Track schedule adherence, analyze performance data, and identify key performance indicators (KPIs) to monitor progress, identify bottlenecks, and pinpoint areas for improvement.

· Navigate current and future capacity/supply/equipment constraints, including planned & unplanned downtime, affecting production by engaging stakeholders throughout the planning process and proactively lead the development of recovery plans.

· Schedule and manage finished goods inventory and advise on production volumes and timing based on customer demand, historic data, and sales forecasts.

· Ensure weekly production schedules achieve WIP and finished goods inventory targets and maximize the output of the company’s manufacturing resources.

· Resolve problems relating to shortages, variances, or other impediments to ensure smooth material flow through the plant.

· Review issues, constraints and actions relating to the weekly, monthly, and quarterly production schedules, consistent with the agreed supply policies.

· Evaluate the success of current schedules and processes, recommending and implementing improvements to streamline operations and reduce costs.

· Engage in long-term production planning and portfolio scheduling to ensure demand forecasts can be met and that processes are efficient and feasible.

· Ensure all items and activities are accurately reflected in the supply planning system.

· Support required changes to seasonal inventory pre-builds, re-balancing of production, and production shift requirements.

· Facilitate the Demand Control Review meetings as a critical component of S&OP.

· Lead weekly sequencing review with Operations and Materials Schedulers respectively.

· Serve as a central point of contact, coordinating with various departments, including sales, manufacturing, logistics, and project management, to gather requirements and integrate their activities into the master schedule.

· Provide technical planning support to the plant scheduling and logistics associates.

· Partner with purchasing department to streamline processes and ensure all material and production schedule needs are met versus the demand forecast.

· Partner with inventory and warehouse manager to analyzes inventory trends and communicates issues with excess or shortages and address material nearing shelf life.

· Develop customized reports for stakeholders, providing clear, concise updates on schedule status, progress, and potential risks.

· Other duties as assigned or necessary.

What You’ll Need

· 3-5 years’ experience in production scheduling and planning.

· CPIM – Certificate in Planning and Inventory Management preferred.

· Bachelor’s degree or equivalent work experience preferred.

· Extremely proficient in Microsoft Excel.

· A metrics-driven mindset with analytical skills.

· Strong problems solving/critical thinking skills.

· Strong mathematical skills.

· Experience in a leadership or supervisor role.

· Experience with ERP systems, SAP preferred.

· Excellent communication skills, a professional demeanor, organizational maturity, and interpersonal relation skills.

· Exceptional attention to detail and ability to manage complex projects and multiple priorities effectively.

Healthy, Diverse Teams Breed Innovation:

Kevin’s Natural Foods is proud to be an equal opportunity employer. We deeply believe that diverse backgrounds and experiences make better teams, and we seek to attract talent from all walks of life. The team at Kevin’s is smart, humble, and passionate and we value a work environment that fosters personal development and opportunities to move within our small, but quickly growing organization.

More About Kevin’s Natural Foods:

Kevin’s Natural Foods is a line of healthy entrées, sides, and sauces, on a mission to make clean eating delicious and accessible. Kevin’s guilt-free, sous-vide entrées and sides, and signature certified paleo, keto, and gluten-free sauces allow health-conscious home cooks to whip up delicious meals in five minutes or less.

With restaurant-quality ingredients and recipes, Kevin’s products are readily available on the shelves at leading grocery retailers nationwide including Costco, Whole Foods, Albertsons, HEB and Publix. All Kevin’s products contain no refined sugar, artificial ingredients, grains, or soy, and are made with antibiotic- and hormone-free meat. A true market disruptor, Kevin’s Natural Foods is the first clean refrigerated entrée brand.

Kevin's Natural Foods uses E-verify to confirm employment eligibility. For more information, please see the links below:

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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 kitchen manager 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

• Ability to write, read, and verbally communicate
• 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 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 75 lbs. with or without assistance
• 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

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 essential.
• 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 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
• Ability to work under pressure and meet deadlines
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Excellent written and verbal communication skills required
• 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 75 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• 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
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment
• 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

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service is paramount
• Must have strict compliance to the Blue Chip Employee Handbook and Policy and Procedure Manual
• Able to read, convert recipes according to production requirements
• Acquired knowledge of sanitation according to State and Federal guidelines preferred
• Work efficiently and accurately in operating mode
• Maintain a positive work environment
• Follow all approved recipes and/or plate presentations
• Serve all guests according to established standards of quality and pre-determined timeliness and portions
• Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes
• Cooking applications vary based on complexity
• Ensures all food products are prepared and cooked according to approved specifications
• Assist at other stations when directed or assigned
• Performs all relative miscellaneous duties as directed by supervisor/manage.
  
  

• Work in varying temperatures
• Temperatures above 85 degrees in Hot Kitchen
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Walking long distances with heavy food products
• Repetitive heavy lifting
• Good eye/hand coordination
• Continuous standing, walking for long periods
• Ability to work in contrasting hot and cold areas
• Tasting food and evaluating quality points at each stage of preparation
• Required to be detail orientated
• Lift food items sometimes as heavy as 100 pounds
• Ability to read and convert recipes in direct proportion
• Should have knowledge of all stages of food preparation
• High School diploma or equivalent preferred; either a culinary apprenticeship or an associate degree in Culinary Arts
• Must have two years experience in volume kitchen specifically with hot food preparation
• Must be able to read, write, and have understanding of English
• Must be able to understand French terminology as it applies to cooking applications, a plus
• Serv-Safe Certified
  
  

• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company’s standards.
• Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc.
• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc.
• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
• Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries.
• Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book.
• Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems.
• Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks.
• Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas.
• Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication.
• Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.
• Ensure team member engagement is maintained at a high level.
• Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.
• Provide ongoing direct and honest feedback to team members regarding individual performance.
• Establishes operational guidelines for the recruitment and retention of outlet team members.
  
  

• Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience.
• Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the
• Computer literacy to include Excel Spreadsheet and Word experience.
• 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 21 years of age