Production Chef (Kitchen Team)

About Fit-flavors We’re not just any meal prep company—we’re the gold standard for healthy, convenient, and crave-worthy meals. We prepare and package over 4,000 meals per day in our industrial kitchen and distribute them throughout the St. Louis area, to both our storefront locations and direct‑to‑customer homes. We are a faith‑driven organization, deeply rooted in Christian values, guiding our mission with integrity, purpose, and service. Department Description The Kitchen Department is a fundamental pillar in safeguarding the food quality at fit‑flavors. Our team diligently oversees the quality of ingredients from our vendors, monitors the preparation process by our prep team, and ensures the final cooked dishes meet our high standards. Within the kitchen, various stations, ranging from the dishwasher to the chef de cuisine, each play a crucial role in delivering the delightful and nutritious meals our customers have come to expect. 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. Arrive at your station in full brigade uniform and PPE, ready to execute, at your scheduled start time — every shift, without exception. Complete your mise en place fully and correctly before production begins. A disorganized station is a sign of an underprepared cook — that is not the standard here. Execute recipes with technical fidelity — proper cuts, correct cooking methods, calibrated temperatures, and accurate seasoning. Do not improvise on specifications without direction from your Chef. Practice HACCP‑compliant food safety at all times — temperature logging, allergen awareness, sanitation protocols, and FIFO rotation are professional obligations, not afterthoughts. Maintain your station with brigade‑level cleanliness and organization throughout the entire shift — not only at opening and closing. Communicate immediately and clearly when something is off — a quality deviation, a missing component, an equipment issue, or a timing problem. In a brigade, silence is not professionalism; it’s a liability. Bring genuine culinary engagement to your role — this kitchen is a place where craft is valued, and we expect team members who take pride in the quality of what they produce. Show up to every huddle and Pre‑Shift as an active, contributing member of the brigade — not just physically present. Embody brigade values: treat every team member with respect, share knowledge generously, hold yourself to the same standard you hold others, and take collective pride in what this kitchen produces. Approach every day with a growth mindset — be coachable, receive feedback as a professional, and pursue continuous improvement in your technical skills and culinary knowledge. Handle ingredients, equipment, and product with the care and respect of a trained culinarian — waste is a reflection of craft, and carelessness has no place in a professional kitchen. Operate with integrity — be honest about errors, take responsibility for your station, and never compromise food safety for the sake of speed or convenience. Contribute positively to fit‑flavors culture — if you're not adding, you're subtracting by default. Execute mise en place with discipline and foresight — every station should be fully prepped, organized, and service‑ready before production begins, enabling the team to cook with speed and without interruption. Apply classical technique and recipe fidelity to every preparation — proper knife cuts, cooking temperatures, sauce consistency, seasoning balance, and plating standards are not suggestions; they are the baseline. Maintain rigorous food safety and sanitation standards throughout every shift: HACCP‑compliant temperature monitoring, allergen protocols, cross‑contamination prevention, proper hand hygiene, and strict FIFO rotation of all product. Execute portion specifications and yield standards with precision — our customers depend on macronutritional accuracy, and every gram matters. Fully complete assigned brigade duties — opening mise en place, mid‑shift maintenance, and full end‑of‑shift breakdown, cleaning, and prep for the incoming team. Operate kitchen equipment with technical competence and care — from combi ovens and tilt skillets to slicers and mixers. Report any malfunction or performance deviation to your Chef immediately. Communicate proactively up and across the brigade — ingredient shortages, quality deviations, timing concerns, and any factor that could affect the day's production should be surfaced immediately, not absorbed quietly. Engage fully in daily huddles and Pre‑Shifts — arrive informed, participate with purpose, and apply direction with precision. Uphold brigade culture — mentor and support less experienced team members, model correct technique, and contribute to a kitchen environment defined by professionalism, mutual respect, and shared accountability. Take ownership of your professional development — pursue ACF continuing education, engage with feedback from leadership, and bring culinary curiosity to your craft every shift. Coordinate fluidly with adjacent stations and the Packaging department to maintain production flow — a well‑run brigade moves as one, and your handoffs directly affect the quality and timing of the finished product. Stay engaged on Slack for operational communications, scheduling updates, and cross‑departmental coordination relevant to your role. Results 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. Expectations Arrive at your station in full brigade uniform and PPE, ready to execute, at your scheduled start time — every shift, without exception. Complete your mise en place fully and correctly before production begins. A disorganized station is a sign of an underprepared cook — that is not the standard here. Execute recipes with technical fidelity — proper cuts, correct cooking methods, calibrated temperatures, and accurate seasoning. Do not improvise on specifications without direction from your Chef. Practice HACCP‑compliant food safety at all times — temperature logging, allergen awareness, sanitation protocols, and FIFO rotation are professional obligations, not afterthoughts. Maintain your station with brigade‑level cleanliness and organization throughout the entire shift — not only at opening and closing. Communicate immediately and clearly when something is off — a quality deviation, a missing component, an equipment issue, or a timing problem. In a brigade, silence is not professionalism; it’s a liability. Bring genuine culinary engagement to your role — this kitchen is a place where craft is valued, and we expect team members who take pride in the quality of what they produce. Show up to every huddle and Pre‑Shift as an active, contributing member of the brigade — not just physically present. Embody brigade values: treat every team member with respect, share knowledge generously, hold yourself to the same standard you hold others, and take collective pride in what this kitchen produces. Approach every day with a growth mindset — be coachable, receive feedback as a professional, and pursue continuous improvement in your technical skills and culinary knowledge. Handle ingredients, equipment, and product with the care and respect of a trained culinarian — waste is a reflection of craft, and carelessness has no place in a professional kitchen. Operate with integrity — be honest about errors, take responsibility for your station, and never compromise food safety for the sake of speed or convenience. Contribute positively to fit‑flavors culture — if you're not adding, you're subtracting by default. Qualifications Previous experience in a similar role is preferred but not required. Basic understanding of kitchen equipment and food safety principles. Strong attention to detail and precision. Excellent communication and teamwork skills. Willingness to learn and take on new challenges. Be flexible and adaptable to changes in the menu, recipes and kitchen procedures. Physical Requirements Ability to lift 50 lbs. Physical ability to stand for long periods of time. Ability to tolerate cooler environments (40-degree walk‑in cooler). Ability to bend, squat, and kneel unassisted. Schedule Full Time 40+ hours per week; Monday – Friday; 8 – 10 hours per day. What We Offer Competitive pay aligned with experience. Growth track to unlock salaried positions in as little as 6 months. 1 free shift meal every day you work. 50% discount on meals (30% for immediate family). Health, Vision, and Dental Insurance. 401(k) with 4% company match. 2-weeks Paid Time Off (with more offered as your tenure grows). 1 week of additional unpaid time off. 6 Paid Holidays. Additional wellness benefits (e.g., free group workouts). Opportunities for professional growth in a fast‑growing local business. Benefits 401(k) Dental insurance Employee discount Health insurance Paid time off Referral program Vision insurance Work Location In person #J-18808-Ljbffr fit-flavors