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Job Overview
Employment Type
Full-time
Hourly
Compensation
Salary
Range $82,200.00 - $92,450.00
Work Schedule
Flexible
Benefits
Generous PTO and flexible attendance policy
$82,200—$92,450 USD
Job Description
Factor, a prominent brand under HelloFresh, is an innovative meal delivery service that focuses on delivering delicious, nutritious meals designed to enhance performance and meet various dietary needs. As part of HelloFresh, a global leader in meal kit delivery, Factor specializes in producing high-quality, chef-crafted meals that cater to customers who prioritize health, convenience, and flavor. The company leverages advanced culinary techniques and quality ingredients to innovate in the food production space, particularly focusing on large-scale kitchen operations to produce meals that maintain their integrity and presentation from kitchen to table. Factor's commitment to food safety, quality, and customer satisfaction... Show More
Job Requirements
- BS degree in culinary arts or similar qualifications
- 5+ years experience running a commissary or large restaurant/banquet/catering
- Familiarity with USDA/FDA guidelines
- Strong understanding of the Paleo Diet, Ketogenic Diet, low/slow carb and Mind Diet
- Skilled at planning, organizing, prioritizing, and executing projects and activities
- Lean six sigma experience a plus
- Passionate about helping people achieve their goals and improve themselves
Job Qualifications
- Someone who has a creative eye and is detail oriented
- Someone who can lead a team to execute with repeatability
- Passionate: You are driven by a love for what you do
- Optimistic: The ability to bounce back quickly when something doesn’t work
- Action Orient: Knowing when to shift from planning to doing
- Honest: Transparency with customers, partners and teammates
- Strong communication and interpersonal skills
- Passionate for staying up to speed on the most current research on the science of nutrition Ability to flex between big picture ideation and tactical execution
- Data-driven and analytical
- Able to add structure to ambiguous situations
- A Self-starter, take initiative and get stuff done with a high degree of excellence
- BS degree in Culinary Arts or similar qualifications
- 5+ years’ experience running a commissary or large restaurant/banquet/catering
- Familiarity with USDA/FDA guidelines
- Strong understanding of the Paleo Diet, Ketogenic Diet, low/slow carb and Mind Diet
- Skilled at planning, organizing, prioritizing, and executing projects and activities
- Passionate about helping people achieve their goals and improve themselves
Job Duties
- This cuisine is produced in large volumes while maintaining integrity and presentation before, during and after transit
- 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 part improve existing recipes
- Develop and implement process controls in a kitchen environment
- Validate consistent, premium taste, appearance and performance of every meal leaving our high-volume kitchen
- Train and lead other members of the team throughout the various parts of production including pre-op, cooking, assembly, cooling, etc
- Implement and adhere to gold standards of food quality and food 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/customer complaints arising from problems originating with production of meals
- Supervise food production personnel, assist with food production tasks as needed and assure that quality and
- Cost standards are consistently attained
- Ensures proper staffing for maximum productivity and high standards of quality
- controls food and payroll
- Costs to achieve maximum profitability
- Prepares weekly cook schedules and reviews/approves payroll in assistance with HR
- Supervision, evaluation and training of employees, sanitation and safety, menu planning and related production activities
- Development of training and the provision of professional development opportunities for all kitchen staff
- Maintaining security of kitchen including equipment food and supply inventories
- Assumes complete charge of the kitchen in the absence of the Executive Chef
- Oversees all aspects of food preparation
- Able to work in any station as assigned by the Executive Chef
- Consistently maintains standards of quality, cost, eye appeal and flavor of foods
- Submits Requests for maintenance, repairs and upkeep of the kitchen and its equipment
- Review, coordinate, and communicate timing, making proper adjustments to accommodate
- Checks in place before production time and inspects presentation of food items to ensure that quality standards are met
- Willingness to get your hands dirty
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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