Hellofresh Recipes, UK Jobs in Usa

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:

Koltiska Distillery Inc – Under new ownership as of 2026

Sheridan, Wyoming – Job Onsite

The Head Distiller / Director of Operations will be responsible for leading all distillation, production, and operational functions of the distillery. This includes recipe development, production planning, quality control, barrel management, regulatory compliance, and operational efficiency.

This role will partner closely with ownership to build and scale Koltiska Distillery into a premier spirits business rooted in the heritage and landscape of Sheridan and the Bighorn Mountains.

The ideal candidate combines technical distillation expertise with strong operational leadership—someone who can craft exceptional spirits while also designing systems and processes that support growth in production, distribution, and hospitality.

·        Lead all distillation and production operations including mashing, fermentation, distillation, aging, and bottling

·        Develop and refine recipes for whiskey, bourbon, rye, and other craft spirits

·        Oversee quality control processes to ensure consistency and excellence in all products

·        Manage production scheduling and capacity planning

·        Design and implement standard operating procedures across the distillery

·        Monitor yields, fermentation performance, and production efficiency

·        Oversee barrel management including filling, storage, aging, and inventory tracking

·        Source and manage relationships with grain suppliers, cooperages, and other production vendors

·        Ensure compliance with all federal and state regulations including reporting to the Alcohol and Tobacco Tax and Trade Bureau

·        Manage production records, batch tracking, and compliance documentation

·        Work closely with leadership on product development, brand strategy, and portfolio expansion

·        Support the tasting room and hospitality teams with product knowledge and training

·        Collaborate with marketing and sales teams on new releases and product storytelling

·        Assist in equipment planning, distillery layout optimization, and facility expansion

·        Build and lead the production team as the distillery grows

·        Bachelor’s degree in Chemistry, Food Science, Fermentation Science, Engineering, or related field preferred but not required

·        5–10+ years of distilling, brewing, fermentation, or beverage production experience

·        Experience in craft distilling strongly preferred

·        Deep knowledge of fermentation science, distillation techniques, and spirit maturation

·        Strong understanding of TTB regulations and compliance requirements

·        Experience managing production operations and teams

·        Strong mechanical aptitude and familiarity with distillation equipment

·        Excellent problem-solving and organizational skills

·        Passion for craft spirits and innovation

·        Ability to thrive in an entrepreneurial and fast-growing environment

·        Competitive salary and performance incentives

·        Relocation assistance

·        Creative freedom in product development

·        Collaborative, entrepreneurial work environment

·        Beautiful location with unmatched outdoor recreation in the Bighorn Mountains

·        Health benefits

If you are a passionate distiller and operational leader who enjoys building exceptional spirits, creating efficient production systems, and helping grow a distinctive brand, we invite you to apply and help shape the future of Koltiska Distillery Inc.

Join the Kalahari Experience

At Kalahari Resorts & Conventions, our Promise is simple: Lead with Love. We care deeply for our guests, associates, and communities—treating people like family and creating spaces where everyone feels valued.

Now Hiring: Main Kitchen/Commissary Chef

In this role, you will oversee all main kitchen food production, including recipe management, ordering food and supplies, and fulfilling requisitions for all outlets and the associate dining room. This role ensures proper sanitation, equipment maintenance, inventory management, and compliance with HACCP and food safety standards. The position may assist with banquet or bakery operations as needed.

This high-volume position supports associate dining, pastry, multiple outlets, grab-and-go, special events, and banquets. This is a high-paced environment, and this role has evolved over time. We’re excited to add you to this growing team!

Weekends, evenings, and holiday availability are a must.

What You’ll Do:

• Kitchen Management – overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency.
• Cost Management and Inventory control- monitoring labor, inventory, and managing supplies to ensure the kitchen is well stocked and minimizing waste.
• Maintaining high standards and sanitation practices – continuously working to improve the kitchen’s efficiency, workflow, and overall quality of food and service.

What We’re Looking For:

• We require a background of five years' progressive culinary experience and three years of culinary management experience.
• Prior experience in a high-volume, multi-outlet culinary environment.
• Basic knowledge of P&L, labor control, & food cost/recipe costing.
• Culinary expertise, attention to detail, and strong leadership skills.
• Demonstrate flexibility by stepping in where they are needed to provide hands-on support to teams, maintain service excellence, and ensure seamless execution during high-volume and peak periods.
• A culinary degree is preferred but not required.
• A leadership style rooted in collaboration, respect, and service to others

Why Kalahari?

• Career growth with promotion from within
• Comprehensive benefits (401k, health, vision, dental)
• Discounts, perks, and education assistance

Be part of something extraordinary. Apply today and help us Lead with Love.

Kalahari Resorts & Conventions is an Equal Opportunity Employer.

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The Whisky Club is seeking an Enthusiastic and Experienced Lead Bartender to join our dynamic team. The ideal candidate will have a passion for whiskies (training of 700+ completed in first 6-12 months dependent on prior knowledge) classic cocktails and providing exceptional customer service in a sophisticated, knowledgeable and at times, fast-paced environment.

As a Lead Bartender, at TWC, you will be responsible for crafting cocktails, serving beverages and sharing product knowledge and details with guests, retreiving spirits and bottles from the 12 foot ladder and lifting boxes and kegs as necessary, providing service for the seats in tge tasting room as well as the 16 seats at 2 bars, prepare and serve small bites, creating a welcoming and professional and respectful Tasting Room atmosphere for our guests, Etc. Efforts to support the successful operations of the Tasting Room including weekly prep, daily side work & open and closing shift requirement, cleanliness, attention to details, etc. Your ability to engage with patrons and provide recommendations, sharing knowledge of whiskies and all spirits at TWC (in time) is expected and will enhance everyone’s experience at TWC.

Responsibilities:

Prepare and serve alcoholic and non-alcoholic beverages according to standard recipes and customer preferences.

Maintain a clean and organized bar area, ensuring all tools and equipment are sanitized and in good working condition.

Engage with customers, taking orders accurately and efficiently while providing excellent service.

Handle transactions, including processing payments through the POS system, ensuring timely service.

Monitor inventory levels of spirits, mixers, garnishes, etc; assist with ordering supplies as needed.

Adhere to all health and safety regulations regarding alcohol service and food handling.

RBS & LEAD Certification Required.

Collaborate with team, learning and growing whisk(e)y knowledge as well as other spirits to share with and inform guests.

Stay informed about new drink recipes, trends in the beverage industry, and seasonal offerings.

Requirements

Previous experience as a Bartender.

Interest and knowledge in Whiskies strongly preferred.

Customer service in a relaxed, knowledgeable and sophisticated environment is paramount.

Strong knowledge of mixology, cocktail preparation, and beverage presentation.

Experience using POS systems.

Excellent communication skills with the ability to engage customers effectively.

Ability to work in a fast-paced environment while maintaining composure under pressure.

Must be of legal drinking age of 21+ & certification in Responsible Beverage Service (RBS) and LEAD alcohol service is required.

Working evenings, weekends, and holidays with set weekly schedule.

Join our team and bring your passion for whiskies and bartending to life while providing an unforgettable experience for our guests! TWC is excited to hear how your experience and interest will align with our growing team!

Company Description

The Whisky Club TWC is a premier destination for whisky enthusiasts, offering an extensive selection of fine spirits and a curated dining experience. Based in the heart of Monterey County, CA, we are committed to crafting exceptional guest experiences and celebrating the art of whiskies and other fine spirits in both the Tasting Room & Bottle Shop in DT Monterey, CA. Our establishment prides itself on refined offerings and a welcoming and knowledge based atmosphere. We are passionate about sharing our knowledge of whisky and providing top-tier service to our clientele.

• Receive and prepare and/or delegate food orders for a specific type of cuisine (according to assigned restaurant) according to memorized standard recipes.
• Coordinate orders for pick-up.
• Maintain cleanliness of work station and storage areas at all times.
• Control waste by monitoring proper rotation, storage, and quantity control.
• Maintain inventory of station and order stock to maintain pars.
• Consistently apply established safety and sanitation procedures.
• Assist in the training and coaching of Specialty Line Cooks.
  
  

• Must have a minimum of two (2) years of experience as a cook.
• Must be able to stand and/or walk for duration of shift.
• Must be able to lift, carry, and maneuver up to 75 pounds.
• Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
  
  

Job Description:

• As a Process Engineer, you will own the safety, quality, productivity, procedures, training, maintenance, Gemba, continuous improvement, and sustainability within our South Carolina facility including the following processes: V-lapping, carding, laminating, die cut, and thermoforming of non-wovens

Responsibilities:

• Conduct all activities related to safe storage, handling, processing and disposition of raw materials and the preparation, operation, storage, handling, processing and disposition of equipment in the manufacturing areas. This includes, LPA/BBS audits, PPRA's, Risk Assessments and Spills.
• Work with R&D and PD groups during product/process development. Support all process development activities including material development scaleup, plant trials, equipment trials and the implementation/documentation of processing parameters and recipes from raw material to final part. Follow the PDP and ODP processes.
• Responsible for the preparation of Process Flow Segment Maps, PFMEAs for all new launched parts in compounding/conversion areas. Utilize part prints, DFMEAs, material specifications, FMA's, MCA's, Formula Recipes and equipment controls/limits as reference for their creation. Work with the quality department to see that these are carried over into the control plans and floor paperwork.
• Lead all activities related to process launches including investigations, feasibility, proposals, trials/runoffs of processing equipment. Project Manage the recommended processing equipment including design reviews, equipment signoffs, run at rates and capability studies to produce any existing or new material/products at quoted/standard rates and efficiencies. Follow the CLP process for all capital expenditures.
• Interface with production, quality, support technicians and maintenance technicians to troubleshoot and eliminate material quality and process failure issues (including Gemba, Kaizen, RedX, Is/IsNot, DOE's, and other studies so causes & effects can be identified). Drive continuous improvement with respect to quality (1st Pass Yield) and productivity (OEE).
• Establish parameters/limits based on the statistical capabilities (6 sigma principles) and the OSI data of the process to produce consistent quality materials and products. Ensure for each manufacturing line, the process inputs are meeting/exceeding their requirements by review and analysis and their outputs are supported.
• Provide systems and/or processes that take into account the end user's function, timing, cost, safety, environment, ergonomics, cycle time, ease of set up, maintainability and manufacturability within any of the following processes: V-lapping, carding, laminating, die cut, and thermoforming of non-wovens
• Establish and maintain safety checklists for all manufacturing processes including V-lapping, carding, laminating, die cut, and thermoforming of non-wovens

Job Requirements:

Knowledge/Skills/Abilities:

• A BS or MS in Engineering preferred
• 2-5 years processing experience in non-woven manufacturing including carding fibers
• Excellent communication skills
• Project management
• Effective analytical and problem-solving skills/experience
• Knowledge of materials, mechanical and electrical systems
• Ability to travel as needed

Training:

• CAD experience (ex. Solid Works, AutoCAD, Pro-E) preferred
• P&ID understanding desired
• Experience with QS/TS/ISO - APQP, PFMEA, control plans
• Microsoft Word, Excel, and Power Point, control/programming systems, database systems
• Red X / 6 Sigma training and/or certification desired
• Project management

Core Competencies:

• Performance Driven
• Communication
• Customer Centric
• Passion/Values
• Creativity/Innovation
• Safety/Sustainability
• Collaboration
• Expertise

Physical Demands Analysis:

• Occasional lifting, pushing and pulling up to 50 lbs.
• Occasional carrying up to 50 lbs.
• Frequent use of small handheld tools
• Frequent computer work using keyboard and mouse
• Frequent sitting at desk
• Frequent use of computer monitor
• Frequent standing and walking
• Occasional bending, stooping, twisting or balancing
• Rare crawling or kneeling

Environmental Conditions:

• Inside Work - continuous
• Outside Work - occasional
• Hot/Cold - frequent
• Humid/Dry - frequent
• Dust/Vapor Fumes - occasional
• Electrical/Pneumatic/Hydraulic Systems - frequent
• Hazardous Machines - occasional
• Moving Objects - frequent
• Loud Noise - occasional
• May be required to wear the following Personal Protective Equipment (PPE): Safety Glasses, Gloves, Sleeves, and Respirator (Dusk Mask) - occasional

• 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