Executive Sous Chef

HelloFresh
Goodyear, AZ
On-site

Who this role is best for

Best suited to culinary leaders with mass production experience working in a nutrition-focused food service environment.

Best fit for

  • Candidates with 5+ years of commissary or large-scale food production leadership experience
    — “5+ years’ experience running a commissary or large restaurant/banquet/catering”
  • Individuals with deep expertise in specialized diets and strong process control skills
    — “Strong understanding of the Paleo Diet, Ketogenic Diet, low/slow carb and Mind Diet”
  • Those who thrive in high-volume kitchens and can adapt to dynamic operational demands
    — “Able to work in any station as assigned by the Executive Chef”

Things to consider

  • Candidates must be prepared to assume full kitchen responsibility in the absence of the Executive Chef
    — “Assumes complete charge of the kitchen in the absence of the Executive Chef”
  • The position involves managing costs and ensuring profitability through efficient resource control
    — “Controls food and payroll Costs to achieve maximum profitability”

How to stand out

  • Highlight experience in large-volume food production and recipe optimization on your resume
    — “Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes”
  • Demonstrate leadership in process improvement and team training during interviews
    — “Develop and implement process controls in a kitchen environment”
  • Showcase your ability to manage food safety standards and regulatory compliance
    — “Leverage hands on knowledge of HACCP, FSMA, SQF, and USDA regulations”
  • Emphasize your track record in resolving quality issues and improving customer satisfaction
    — “Address and eliminate product quality issues/customer complaints”
  • Demonstrate your capability to lead and train kitchen staff across all production stages
    — “Train and lead other members of the team throughout the various parts of production”
Pace · SteadyCollaboration · MediumAutonomy · HighDecision Impact · Company

Derived from job-description analysis by Serendipath's career intelligence engine.

What success looks like

  • Ensured consistent quality and safety in large-scale food production
  • Developed and implemented process controls
  • Led a team to execute with repeatability
Typical background
Experience in culinary arts or food productionStrong background in food safety and quality control

Skills & requirements

Required

Culinary ProductionFood SafetyQuality ControlTeam LeadershipMenu PlanningHaccpFSMASQFUSDA RegulationsCost Management

Preferred

Nutrition ScienceFood ProductionSupply Chain Management

Stack & domain

Culinary ArtsFood SafetyHaccpFSMASQFUSDA RegulationsLeadershipTeamworkProblem-solvingCommunicationProduction

About the role

Original posting from HelloFresh

Executive Sous Chef

Factor_ a brand of HelloFresh is seeking a culinary production expert to lead kitchen operations that will delight our loyal customers’ taste buds and provide optimal nutrition to elevate their performance. This cuisine is produced in large volumes while maintaining integrity and presentation before, during and after transit. Someone who has a creative eye and is detail oriented. Someone who can lead a team to execute with repeatability. 

You will...

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

You are…

Curious: Always seeking to understand “why”. Always looking to make things better.

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. Willingness to get your hands dirty.

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

At a minimum, you have...

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

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.

#Factor #JD1008Arizona Pay Range$77,175—$89,250 USD

Source: HelloFresh careers

Similar roles