VP of Product

Feast & Fettle is hiring a VP of Product to join our Operationsteam. The VP of Product sets Feast & Fettle’s product strategy, overseeing both Procurement and R&D across our two production facilities in Rhode Island and Maryland. Reporting to the COO, this role is responsible for translating the emotional tone and craft of our food into systems, quality standards, and processes that scale, while emulating the experience of a personal chef. What is Feast & Fettle? Feast & Fettle is the fastest-growing meal delivery service in the Northeast, and that momentum comes from a team of smart, kind people who show up to build, not just keep up. We move with urgency, sweat the right details, and bring care to everything we touch. Founded in 2016 by a private chef, Feast & Fettle has always been grounded in the context of home. What started there has grown into a company serving thousands of households, with a mission that’s both simple and personal: to nourish everyday life. That mission shows up in every detail: from how we source ingredients and plan our weekly menus to the care in every delivery and the trust we build at our Members’ tables. We care for our people the same way we care for our Members, with consistency, thoughtfulness, and a constant drive to raise the standard. We invest in our team because we know: when you’re supported, you do your best work, and help us do ours. What You’ll Do Define and evolve F&F’s food ethos, shaping our sourcing strategy and supplier standards. This is inclusive of quality, provenance, and reliability. Define a direct sourcing strategy that reduces intermediaries and creates cost and quality advantages as we scale, including cultivating high-value relationships with strategic, values-aligned producers. Set the strategic direction for supply chain resilience across multiple facilities, growing operation: identifying single-source vulnerabilities and commodity and climate risks, and defining the contingency planning needed to stay ahead of them. R&D Set the strategy and cadence for new product development, from concept through commercialization. Own product refinement post-launch, using performance data and member feedback to keep improving what's already on the menu. Ensure products are built to scale with consistency via recipe structure, standardization of language, format & technique. Partner with the marketing team to identify product trends and product partnerships that introduce excitement into recipe catalog. Menu Development Set the strategy for building balanced, interesting weekly menus that keep members excited week over week, weighing variety, seasonality, and food cost. Build the systems and tools, in partnership with Tech, that let the Culinary team execute menu strategy successfully at scale via alignment around labor and equipment capacity. Translate member feedback and market signals into new menu concepts and product opportunities. Partner with Marketing to make sure menu storytelling and campaigns reflect the craft and quality behind the food. Quality Strategy Develop framework for, and implement with team a Quality Management System (QMS), partnering closely with FSQA and production operations to ensure its scalability across multiple facilities. Set the standard for product specifications, testing protocols, and quality gates, so member experience is consistently great and keeps getting better. Maintain internal systems, guides, training plans to ensure consistent execution by culinary teams of R&D concepts. Prioritization & Team Leadership Set priorities across Procurement and R&D. Protect the team from competing demands. Design the operational rhythms, reporting cadence, and decision frameworks that connect Procurement and R&D into one functioning system. Manage and hold accountable a team of 5-10 across Procurement and R&D. Partners with Operations, Culinary, FSQA, and Finance to keep product strategy grounded in operational and financial reality. Who You Are You respect food. You understand what it represents on someone’s table, and refuse to let that get lost in the name of scale. You’re humble but decisive. You seek input, then make the call. You’re empathetic and analytical. You can feel why a Member loves a dish, and translate that into a spec that holds at scale. You’re self aware. You pull in Culinary, Operations, and Member Services rather than assuming you have the answer. You’re action-oriented. You own fixes end-to-end, whether that’s a supplier, a QMS, or a broken handoff between teams. You know food systems. Sourcing, ops, quality, consistency across two facilities and thousands of meals. You’re patient with complexity, impatient with excuses. Once you’ve decided, you move. You draw ideas from everywhere, and everyone. You know execution happens on the line. You listen to understand, not to steer. You build for durability, not for the quarter. You’ve done this before: fresh food, multi-unit, multi-concept. Managed teams of 5-10. We believe the best VP for this role brings not just experience, but perspective. We actively seek candidates whose backgrounds, identities, and ways of thinking reflect the diversity of the team they’ll serve. What We Offer $175,000 annually Here, you’ll find comprehensive benefits that make a difference in your daily well-being, along with a safe, welcoming, and energized workplace culture committed to providing the opportunity for every team member to thrive. We provide medical, dental, and vision coverage (with 70% of your monthly premium paid by F&F), flexible time off, and a 401(k) retirement plan. All employees enjoy a free Feast & Fettle membership ($160 worth of our fully prepared menu items every week), plus paid parental leave, an annual $1,000 professional development benefit, and a monthly wellness reimbursement you can use for anything that supports your well-being, from gym memberships to therapy copays. #J-18808-Ljbffr Feast & Fettle