Production Chef (Kitchen Team)

Responsibilities

• Report to your station ready to execute at your scheduled start time — in proper brigade uniform and PPE, with a complete understanding of the day's production goals before the first knife hits the board.
• Every meal that leaves the kitchen reflects culinary excellence — correct technique, proper seasoning, accurate portioning, visual integrity, and full compliance with fit-flavors' recipe and presentation standards.
• Daily production targets are met on time and on quantity — the brigade executes with the efficiency and coordination of a well-run professional kitchen.
• Food safety is inviolable — HACCP standards, allergen protocols, proper holding temperatures, and sanitation requirements are upheld on every shift, with zero compromise.
• Stations are set up with precision at the start of each shift and left in full mise en place order at the end — the incoming team inherits a kitchen ready to execute, not one that needs to be rescued.
• Equipment is handled with technical competency — issues are identified early, reported promptly, and never allowed to disrupt the production schedule.
• Cross-station and cross-department communication is proactive — the brigade and Packaging team operate in alignment, with shortages, quality concerns, and timing changes surfaced and resolved before they compound.
• Less experienced team members develop faster and more confidently because of the technical mentorship and professional culture modeled by senior kitchen staff.
• Customers receive meals they can trust — nutritionally accurate, safely prepared, technically consistent, and crafted with genuine culinary care in every batch.

Qualifications

• Previous experience in a similar role
• Strong attention to detail and precision
• Excellent communication and teamwork skills
• Willingness to learn and take on new challenges
• Flexible and adaptable to changes in the menu, recipes and kitchen procedures
• Formal culinary training from an accredited culinary program or equivalent professional experience required
• Current, industry-recognized culinary certification strongly preferred, such as: Certified Culinarian (CC), Certified Sous Chef (CSC), Certified Chef de Cuisine (CCC), Certified Executive Chef (CEC), Certified Master Chef (CMC)
• Equivalent international culinary certifications will also be considered
• Demonstrated knowledge of culinary techniques, food safety standards, and kitchen operations
• Ability to maintain high standards of food quality, consistency, and presentation in a fast-paced environment
• ServSafe Certification (or ability to obtain within a specified timeframe) preferred
• Physical requirements: Ability to lift 50lbs, stand for long periods of time, tolerate cooler environment (40 degree walk-in cooler), bend, squat, and kneel unassisted.