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Job Overview
Employment Type
Full-time
Hourly
Work Schedule
Standard Hours
Flexible
Benefits
competitive hourly rate
401k Company Match
Team bonus opportunities
generous PTO
Flexible attendance policy
Comprehensive health benefits
wellness benefits
Up to 85% discount on HelloFresh meal plans
Employee Resource Groups access
inclusive work environment
Job Description
Factor_ is a leading brand under the HelloFresh umbrella, a globally recognized meal kit company that is revolutionizing the way people approach cooking and nutrition. HelloFresh has established itself as a pioneer in delivering fresh, high-quality ingredients alongside easy-to-follow recipes, designed to empower home cooks to create nutritious meals efficiently. Within this innovative food service landscape, Factor_ specializes in providing chef-prepared meals that are crafted with a focus on nutrition science and optimal dietary plans. The company is committed to helping customers achieve peak performance and well-being through expertly prepared, convenient meals that do not compromise on taste or quality.Show More
Job Requirements
- BS degree in Culinary Arts or similar qualifications
- Minimum 5 years experience running a commissary or large restaurant/banquet/catering operations
- Familiarity with USDA/FDA guidelines
- Strong understanding of Paleo Diet, Ketogenic Diet, low/slow carb, and Mind Diet
- Proficient in planning, organizing, prioritizing, and executing activities
- Passionate about helping people improve themselves
- Curious and always seeking to improve processes
- Passionate about culinary work
- Optimistic and resilient
- Action-oriented with willingness to work hands-on
- Honest and transparent
- Strong communication and interpersonal skills
- Updated with current nutrition science research
- Able to flex between big picture and tactical tasks
- Data-driven and analytical
- Able to bring structure to ambiguous situations
- Self-starter with high initiative
- Lean six sigma experience a plus
Job Qualifications
- BS degree in Culinary Arts or similar qualifications
- Extensive experience in running commissary or large-scale restaurant/banquet/catering operations
- Strong familiarity with USDA and FDA guidelines
- Deep understanding of Paleo, Ketogenic, low/slow carb and Mind Diet principles
- Skilled in planning, organizing, prioritizing, and executing culinary projects
- Passionate about nutrition and helping people achieve their health goals
- Excellent communication and interpersonal skills
- Data-driven and analytical mindset
- Ability to balance strategic ideation with tactical execution
- Self-starter with high initiative and commitment to excellence
- Proven leadership abilities in training and supervising kitchen staff
- Knowledge of HACCP, FSMA, SQF, and USDA regulations
- Ability to manage quality and cost controls in a high-volume environment
Job Duties
- Oversee product quality and food safety in a mass production kitchen
- Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes as well as improve existing recipes
- Develop and implement process controls in a kitchen environment
- Validate consistent, premium taste, appearance and performance of every meal leaving the high-volume kitchen
- Train and lead other members of the team throughout various production stages including pre-op, cooking, assembly, and cooling
- Implement and adhere to gold standards of food quality and safety
- Leverage hands-on knowledge of HACCP, FSMA, SQF, and USDA regulations
- Continuously improve product quality and process steps with support of Corporate Executive chef and R D chefs
- Address and eliminate product quality issues and customer complaints
- Supervise food production personnel, assist with food production tasks as needed
- Ensure quality and cost standards are consistently met
- Ensure proper staffing for maximum productivity and quality
- Control food and payroll costs to maximize profitability
- Prepare weekly cook schedules and review/approve payroll in assistance with HR
- Supervise, evaluate and train employees
- Maintain kitchen sanitation, safety, and security
- Assume complete charge of the kitchen in absence of Executive Chef
- Oversee all aspects of food preparation
- Able to work in any kitchen station as assigned
- Maintain standards of quality, cost, eye appeal, and flavor
- Submit requests for maintenance, repairs, and upkeep of kitchen and equipment
- Review, coordinate, and communicate timing
- Inspect food presentation to ensure quality standards are met
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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