Area Manager II — High-Volume Kitchen Leader

HelloFresh; Aurora (IL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

401K company match

Generous PTO

Health and wellness benefits

HelloFresh subscription discount (up到

Job summary

HelloFresh is seeking an Area Manager I, Sous Chef to oversee daily kitchen operations in our commissary. You will lead cooks, ensure quality and safety, and drive on-time production while enforcing SOPs and company specs.

You will supervise training, manage inventories and supplier coordination, and report to the Chef de Cuisine on shift performance. The role demands leadership, problem solving, and strong communication in a fast-paced environment.

Qualifications

• High School Diploma or GED or related work experience.
• American Culinary Federation chef certification preferred.
• 5+ years’ experience in commissary kitchen and high-volume food preparation.
• Fluent in Microsoft Office and Google Suite applications.

Responsibilities

• Train kitchen staff and provide coaching to shift hourly staff.
• Maintain security of kitchen including equipment, food, and supply inventories.
• Handle food procurement, delivery, storage and issuing of food items.
• Plan energy conservation procedures in the kitchen.
• Provide tools, training and corrective direction to employees.
• Report shift operations to managers with knowledge of kitchen operations.
• Balance quality, productivity, cost, safety and morale to achieve results.
• Submit maintenance requests for kitchen equipment.
• Continuously improve kitchen processes.
• Manage departmental performance measures and provide regular progress reports to the Chef de Cuisine.

Skills

Leadership

Problem solving

Results driven

Multitasking

Computer literacy

Communication/tact

Microsoft Office

Google Suite

Education

HS diploma or GED

American Culinary Federation certification

Tools

Microsoft Office

Google Suite

Job description

HelloFresh is seeking an Area Manager I, Sous Chef to oversee daily kitchen operations in our commissary. You will lead cooks, ensure quality and safety, and drive on-time production while enforcing SOPs and company specs.

You will supervise training, manage inventories and supplier coordination, and report to the Chef de Cuisine on shift performance. The role demands leadership, problem solving, and strong communication in a fast-paced environment.