Kitchen Manager (Executive Sous Chefs)

Goodyear, AZ, USA|Onsite

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 positions it as a sought-after employer in the culinary industry.

We are currently seeking an experienced Executive Sous Chef to join our dynamic team. This leadership role is critical for overseeing kitchen operations in a high-volume production environment. The Executive Sous Chef will ensure the consistent preparation of meals that not only delight the palate but also provide optimal nutrition aligned with various dietary programs such as Paleo, Ketogenic, low/slow carb, and the Mind Diet. This role requires a creative culinary expert with a keen eye for detail and a passion for maintaining high standards of food quality and safety. The Executive Sous Chef will lead and train kitchen staff, oversee the implementation of new recipes, and continuously improve existing processes to guarantee that every meal meets premium taste, appearance, and safety standards before leaving the facility.

As a key member of the kitchen leadership team, the Executive Sous Chef will manage the balance between operational efficiency and culinary excellence, guarantee adherence to strict regulatory standards including HACCP, FSMA, SQF, and USDA guidelines, and play an integral role in maintaining a collaborative and motivated work environment. This position offers the opportunity to influence recipe development, drive quality assurance initiatives, and support ongoing professional development for production staff. Working closely with Corporate Executive Chef and R&D teams, the Executive Sous Chef will address and resolve product quality issues and customer complaints to enhance the overall customer experience.

This is a full-time, hourly position based in Arizona offering a competitive pay range of $82,200 to $92,450 annually. The role also includes comprehensive health benefits, 401K company match, generous paid time off, employee discounts on HelloFresh products, and a supportive, inclusive workplace culture. Factor and HelloFresh welcome individuals who are passionate about food, nutrition, and operational excellence, and who thrive in fast-paced, mission-driven environments disrupting the traditional food supply chain.

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