Website cloverfoodlab Clover Food Lab, Inc.

We want you to dream about vegetables.

We want everybody to eat Clover someday. To make this happen we need the best leaders in the industry. Our commissary kitchen in East Cambridge is the heart of our operation.

The future of food is happening here. We have no freezers in the entire company, and this fact defines our food. We work with the highest percentage of local and organic food of any restaurant in the Northeast. We receive produce directly from MA farms and turn it into the delicious food we’ve come to be known for. We work carefully and quickly. We taste a lot. If you come to work in our kitchen, you’ll get to work with a talented team with long-term experience in the food industry.

This role will report to the SVP of Food Systems & Wholesale. You’ll contribute ideas that will make Clover a better company. We’re hoping you’re here because you love food too, because you want to be part of something important, and you like hard work.


  • Design and innovate menu items that are seasonally based and fit within Clover’s platforms
  • Work within seasonality and COGS constraints
  • Innovate and develop offerings in our direct-to-consumer box and subscription offerings
  • Create and write menus and recipes
  • Develop and maintain deep relationships with our local suppliers
  • Create and scale repeatable processes around new menu offerings
  • Ability to constantly refine and improve processes for existing offerings
  • Ability to scale processes around new or existing equipment while improving labor efficiencies and workflow
  • Train and mentor production staff of new menu roll outs
  • Responsible for verifying food quality daily
  • Work alongside the Director of Commissary Operations to execute food vision for the company
  • Responsible for weekly reporting and tastings on deliverables

The Human Resources department may invite you to participate in a Practical Interview. This gives you the opportunity to interview us. Applicants experience the job hands on, get to know the staff and gain a better understand Clover culture. Additionally, we use the face-to-face interaction as an opportunity to get to know you better.


  • 5-8 years’ experience in an Executive Chef or Chef de Cuisine role
  • Experience innovating, developing, testing, and executing new menus
  • Experience in high-volume restaurants
  • Experience and knowledge with HACCP, FSPC or SQF level food safety
  • Deep understanding of technique and process
  • A true passion for vegetables and the ability to be creative in the vegetable kingdom
  • Strong leadership capabilities and the ability to motivate, inspire, teach, and elevate teams
  • The ability to take culinary techniques and scale them to high volume production equipment with the same results
  • Energetic personality that enjoys hard work and doesn’t compromise integrity for simplicity
  • The ability to work evenings and weekends if necessary

Clover Food Lab is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, marital status, national origin, disability or handicap, or veteran status


  • Competitive salary, $90k-$100k based on experience
  • Full health, vision, and dental benefits available to full-time benefit-eligible staff
  • Company paid Life & Disability benefits
  • Company paid Blue Bike Program membership
  • Company paid Weekly CSA Farm Share Program
  • Fitness Pay-Back Program
  • Mobile phone reimbursement
  • Pre-tax commuter benefit
  • Discount on Clover meals, apparel and shelf-stable groceries sold in our store
  • Free cooking classes
  • Free knife skills 101, 102, 103 classes (custom knife when you pass)
  • Opportunities to attend food sourcing trips to coffee roasters, farmers, cheese-makers, etc.
  • Opportunities to attend food development meetings, contribute ideas/recipes to the menu

To apply for this job please visit