This is a full-time, hourly role with a Sunday-Thursday (6:00am–2:00pm) and competitive benefits. Inventory Control Specialists work across receiving, inventory tracking, and internal ingredient logistics in a large-scale food manufacturing environment.

What you’ll do

As an Inventory Control Specialist, you’ll play a critical role in the flow of ingredients and supplies through our Culinary Operations Center—helping ensure that every item is accounted for, organized, and available where and when it’s needed.

You’ll support food and non-food receiving when deliveries arrive, verifying counts and conditions of incoming goods and communicating with Purchasing and Culinary Ops as needed. When not actively receiving, you’ll focus on staging ingredients, tracking usage and recovery, rotating stock, and maintaining cleanliness and organization across all storage areas—dry, refrigerated, and frozen.

You’ll also support ingredient recovery when the kitchen is short on an item—retrieving it from other F&F sites or local vendors as needed. A valid driver’s license and comfort driving a company vehicle for occasional pickups are required for this part of the role.

This role requires strong attention to detail, proactive communication, and physical stamina. You’ll work on your feet, moving between zones, lifting up to 50 lbs, and navigating cold and frozen environments to ensure accuracy, quality, and readiness in our ingredient inventory.

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.

What began in 2016 as a private chef’s side hustle 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 we’re looking for

You’re detail-oriented, organized, and comfortable working in a physical, fast-moving environment. You’ve got solid communication skills and a strong sense of ownership when it comes to staying on task and following through.

You’ve worked in inventory, shipping/receiving, or warehouse operations before—or you're eager to learn. You’re reliable, tech-comfortable, and bring a positive, team-focused attitude to every shift.

You’re also confident working in varied temperature zones (dry storage, coolers, and freezers), able to lift and move heavy boxes, and attentive to cleanliness and safety protocols.

A valid driver’s license is required, as you may be asked to drive a company vehicle for occasional ingredient pickups.

Allergen Notice

At Feast & Fettle, people safety and food safety are our top priority. Our Culinary Operations teams work with all major food allergens, which means every role in this department involves full sensory contact, including but not limited to touching, smelling and tasting allergens. By applying, you acknowledge that this is a production environment where allergen exposure cannot be restricted, and may present risk for individuals with sensitivities or allergies.

What you get:

$21.00/hr and full time benefits package

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), accrued paid time off totaling three weeks in your first year (and increasing with tenure), 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.

Job Type: Full-time

Pay: $21.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Parental leave
• Professional development assistance
• Referral program
• Retirement plan
• Vision insurance

People with a criminal record are encouraged to apply

Application Question(s):

• Are you available for the full noted shift schedule for this position? Monday-Friday , 6am-2pm

Experience:

• Microsoft Excel: 1 year (Preferred)
• Inventory management: 1 year (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: In person

The Assistant Production Manager is a key counterpart within Culinary leadership, working in close partnership with the Production Lead and a peer Assistant Production Manager (whose swing coverage encompasses 1st and Mid shifts). Together, this team ensures consistent coverage, performance, and operational excellence across shifts.

This role requires both strong people leadership and hands-on culinary expertise. Culinary leadership may serve as the primary escalation point for troubleshooting recipe execution, equipment issues, or workflow adjustments..

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.

What began in 2016 as a private chef’s side hustle 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

• Lead 2nd/3rd Production operations, ensuring safety, quality, labor efficiency, and throughput targets are consistently achieved.

• Create the conditions for shift success by aligning labor, workflow, and priorities to production goals and real-time operational needs.

• Partner closely with the Production Lead and peer Assistant Production Manager to ensure strong cross-shift continuity, communication, and execution.

• Serve as the primary escalation point during 2nd/3rd shift operations—independently troubleshooting recipe execution, equipment issues, staffing gaps, and workflow bottlenecks.

• Lead, coach, and develop Supervisors and hourly team members—reinforcing accountability, strengthening skills, and building a stable, high-performing team culture.

• Ensure strict compliance with food safety, sanitation, allergen, and documentation standards—owning readiness for audits and inspections.

• Collaborate cross-functionally with Prep, Packout, Planning, and FSQA to protect product quality and maintain seamless operational flow.

• Identify process improvement opportunities that enhance efficiency, reduce waste, and strengthen production systems over time.

• Monitor and communicate key production metrics, addressing performance gaps proactively and implementing corrective actions when needed.

Allergen Notice: At Feast & Fettle, people safety and food safety are our top priority. Our Culinary Operations teams work with all major food allergens, which means every role in this department involves full sensory contact, including but not limited to touching, smelling, and tasting allergens. By applying, you acknowledge that this is a production environment where allergen exposure cannot be restricted and may present risk for individuals with sensitivities or allergies.

What we’re looking for:

• 3–5+ years of experience in high-volume food production or food manufacturing.

• 2+ years of supervisory or managerial leadership experience.

• Strong culinary foundation with the ability to troubleshoot recipes, execution, and kitchen systems independently.

• Confident decision-maker in fast-paced environments.

• Deep understanding of food safety regulations and best practices.

• Clear communicator who can collaborate effectively across departments and shifts.

• Organized, solutions-oriented, and steady under pressure.

• Tech-comfortable and familiar with production tracking or inventory systems.

We believe leadership should mirror the diversity of our team — in lived experiences, cultural perspectives, and ways of thinking — and we’ll give preference to candidates who can truly connect with and represent our people.

What you get: $70,000-$80,000 salaried compensation

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), accrued paid time off totaling three weeks in your first year (and increasing with tenure), 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.

Station Lead, Thursday-Monday, 6am-2pm

The Station Lead is a working leader who owns the daily performance of a defined station or zone. This role combines hands-on production with real-time leadership—setting the tone for teamwork, inclusion, and accountability while ensuring accuracy, pace, and safety. 

Station Leads mentor and train team members, maintain compliance with food-safety standards, and act as the first line of leadership within their work area, ensuring every project meets Feast & Fettle’s standards for quality and care. They model calm, consistency, and professionalism in every interaction—creating a station environment where people can do their best work.

Key Responsibilities

Leadership & Training

• Lead and mentor team members assigned to the station.

• Provide hands-on training in preparation techniques, tool use, workflows, station standards, and execution of quality.

• Set the tone for collaboration, focus, and accountability through consistent communication and example.

• Identify skill gaps and escalate needs to Supervisors for coaching or support.

Operational Setup & Workflow Coordination

• Set up the station according to the Fire Chart—pull necessary tools, and materials required for the day’s projects.

• Direct the Expeditor to deliver goods at expected intervals to keep the pace of the work going.

• Executes and maintains the daily production flow to meet accuracy, safety, and efficiency targets.

• Assign tasks and balance workloads in station to keep output and quality on pace throughout the shift.

• Adjust staffing or station organization as needed to accommodate volume changes or priorities.

Food Safety & Compliance

• Document Critical Control Points (CCPs) according to HACCP and FSQA requirements.

• Monitor, document and maintain sanitation standards, ensuring all teammates follow safe food handling and allergen practices.

• Model and enforce workplace safety at all times.

Documentation & Communication

• Maintain accurate station documentation—including recipes, logs, yield data, and fire charts (task/workload assignment tools).

• Track key station metrics such as throughput, accuracy, and waste, and share daily updates or improvement suggestions with Supervisors.

• Keep the fire chart continuously updated, ensuring transparency across the shift.

Problem Solving & Collaboration

• Serve as the first responder for station-level issues, including equipment malfunctions, quality concerns, or process slowdowns.

• Partner to resolve immediate challenges in real time and communicate promptly to leadership when additional support is needed.

• Partner with Expeditors and Supervisors to keep communication and workflow aligned across stations.

Culture & Engagement

• Model F&F’s values of teamwork, respect, and inclusion; create a positive environment that supports learning and engagement.

• Promote collaboration and fairness, ensuring every team member is treated with care and professionalism.

• Reinforce a sense of shared responsibility for safety, accuracy, and excellence.

Key Behaviors

• Tone Setter: Creates an inclusive, positive, and focused environment—showing respect, patience, and urgency that others emulate.

• Real-Time Leader: Gives clear direction, balances workloads, and resolves small issues quickly and respectfully.

• Culture Carrier: Upholds F&F’s hospitality standards, ensuring every teammate experiences the same care we give our Members.

• Development Focus: Coaches peers on technique, safety, and workflow; provides constructive feedback that supports growth.

• Accountability and Follow-Through: Takes ownership for results, maintains organization, and holds self and others to high standards.

• Calm and Composed: Responds to challenges with steadiness, focusing on solutions and keeping production on track.

Progression Note

Each advanced level at F&F builds on the responsibilities, skills, and behaviors of the level that precedes it. A Station Lead is expected to meet all expectations of the prior levels (Level 1, Level 2, and Expeditor) while adding the accountabilities described here. Competence at previous levels is implied and required.

Station Lead, Thursday-Monday, 6am-2pm