Fitlife Foods jobs in Tampa, FL - 33522 jobs

Operations Systems Coordinator Status: Full-Time/Non-Exempt Reports to: Director of Data and Technology Do you want to be part of something bigger than just a “job”? At Fitlife Foods, your results make a meaningful impact on you, your team, and every customer you serve. Fitlife Foods is the leading multi-channel prepared meals company in Florida and Georgia. Since 2011, we've grown to 12 retail locations and an eco-friendly concierge home-delivery subscription business. We power people to be their best through chef-crafted prepared meals and personalized wellness coaching. Our core values - Winning, Ownership, Purpose, Gratitude, and Curiosity - aren't just words on a wall. They guide us every day and create a culture where autonomy, mastery, and purpose fuel both personal and professional growth. Operations Systems Coordinator Mission The Production Systems Coordinator is an on-site, operations-focused support role that supports the accuracy and day-to-day reliability of production systems used inside the Culinary Center. This role supports system updates, validates production data, documents workflows, and helps ensure frontline teams can rely on accurate digital tools. This is not an IT helpdesk role. It is a hands-on operations support position designed as a developmental pathway into a future Production Systems Analyst role. Key Responsibilities In this role, you'll be responsible for: Support item setup, menu transitions, and system accuracy in production tools. Validate system-generated production data prior to production cycles. Assist with menu changeouts by entering and checking system updates. Flag discrepancies or risks before they impact production. Observe production workflows and document AS-IS processes. Assist in drafting TO-BE workflows and SOPs under guidance. Reduce reliance on manual or Excel-based work where possible. Act as an on-site liaison between Culinary Center Teams and Technology. Escalate issues clearly and in a timely manner. Support system testing, validation, and basic troubleshooting What Success Looks Like Accurate and dependable production system data. Fewer system-related disruptions on the production floor. Clearer workflows and improved documentation. Demonstrated readiness for increased ownership and complexity. What You Bring High School diploma or GED. One to three years of experience in operations, manufacturing, food production, or inventory roles is highly preferred. Exposure to ERP, WMS, MES, or production systems preferred. Comfortable working on the production floor in a fast-paced environment. Strong attention to detail and follow-through. Clear communicator with curiosity and a growth mindset. Bilingual English/Spanish preferred Experience in EOS or high-growth organizations preferred. Benefits We believe in fueling your journey while you fuel others'. Competitive pay that reflects your contributions. Health, Dental, and Vision Benefits to support your wellness. Generous Paid Time Off & Holidays so you can recharge and thrive outside of work. 401(k) plan to support your future Fitlife Foods is proud to be an equal opportunity employer, committed to building a diverse and inclusive environment.

Assistant Regional Marine Operations Manager - Eastern Region Marine Operations Manager is a regional management position that will primarily travel and work onboard ships and work remotely from home when not aboard. Marine Operations Manager directs safe regional vessel operations and adherence to company and regulatory standards. The Manager directly supervises and develops shipboard Captains, Navigation Mates, Mates, Third Mates, Senior Deckhands. The Manager issues regional Sailing Instructions to Captains, assesses day-to-day emergent operating conditions and vessel Voyage Planning, and issues timely revised Sailing Instructions to sustain operations. The Manager issues standard marine operating guidance and procedures for prudent vessel operations aligned with American Cruise Lines' policy. The Manager ensures fleet vessels, operations, and reporting adheres to applicable federal and state regulatory standards. In coordination with Captains, the Fleet Operations Center, and the Director of Marine Operations, Managers coordinate verbal and written inspection and incident reporting to the USCG. The Manager contributes and makes recommendations for marine shipboard officer hiring and development, completing in-person hiring assessments and coordinating development with ACL Talent Acquisition and Development Departments to optimize marine officer recruitment, hiring, and development. The Manager approves regional Captain, NavMate, Mate, and Third Mate schedules optimizing mariner skills, experience, and development. The Manager is a relief Captain and sails aboard company vessels regularly to assess and mentor marine officers, ensure adherence to company and regulatory standards, and maintain professional proficiency. Managers are proactive managers and prudent decision-makers continually reducing risk and standardizing execution, keeping fleet operations and crew readiness ahead of planning timelines and operational schedules. Marine Operations Managers are present aboard ships regularly to guide, develop, and assess the performance of Captains, Navigation Mates, Mates, Third Mates, and Senior Deckhands to ensure the highest standard of marine operations, vessel condition, and guest experience. The Marine Operations Manager is accountable for the marine crew performance and fleet standardization of the shipboard marine operations inclusive of helm-gangway watch standing, exterior cleaning, vessel security rounds, launch operations, deck system operation and maintenance, and guest logistic support. Managers are team-oriented leaders and meticulous professionals in service to our guests, as supportive examples to our crews, and as professional partners within the maritime industry. Marine Operations Managers coordinate with Regional Hotel Operations Managers and Regional Port Engineers. Marine Operations Managers report to the Director of Marine Operations. Typical onboard periods are 1-3 days aboard individual ships, rotating throughout the region. Marine Operations Managers develop fleet management and crew leadership skills critical to their professional growth within ACL and within the marine industry. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Supervise, Schedule, Evaluate, and Develop world-class Shipboard Captains, Navigation Mates, Mates, Third Mates, and Sr Deckhands. Issue Captain's Sailing Instructions directing Fleet Execution of Company Cruise Itineraries. Assess and Oversee Daily Fleet Voyage Planning, Execution, and Timely Change Orders. Establish, Observe, and Enforce Fleet Readiness and Procedures aligned with Regulations and ACL Policy. Review, Observe, and Enforce shipboard company and regulatory standards across the fleet. Supervise Marine Shipboard Officer Licensing, Certification, and Reporting Requirements. Guide Performance, Assessment, and Posting of Marine Officers. Sail periodically as Captain to maintain proficiency, navigate itineraries, and fill emergent gaps. Directly supervise and evaluate Captains. Supervise Navigation Mates, Mates, Third Mates, Sr Deckhands, and through shipboard Captains. Ensure Shipboard Marine Department perform to ACL Operations Manual Standards. Develop and Oversee Standardized Daily-Weekly-Monthly Procedures for Marine Department Tasks. Set professional example and builds genuine teamwork within Deck Departments. Identify and Resolve Challenges: Personnel, Operations, Logistics. Focus Shipboard Marine Teams on: Safe-Secure-Clean Daily Execution of Operations. Sustain Professional Relationships with Dock, Port, Logistics Stakeholders. Assist with Interviewing, Onboarding, Developing new Captains, Navigation Mates, Mates and 3rdMates. Coordinate Shipboard Teamwork together with Regional Hotel Ops Managers and Regional Port Engineers. Maintain Proficiency to Sail as Captain. Develop Advanced Shiphanding and Maneuvering Skills with Ability to Assess Officers. Oversee Shipboard Deck Department routine discipline in adherence to Regulatory Safety-Security- Environmental compliance. Build Teamwork across Marine, Hotel, and Engineering Operations. Minimum Qualifications: * Masters License 100T. * 3-yrs+ experience as a Captain. * Ability to sail as needed during the training and development process. * Prior U.S. Coast Guard experience or familiarity with maritime operations and regulations are strongly preferred. * Poised leadership, communication, and problem-solving skills. * Desire to travel and work a flexible schedule. * Proficiency in Microsoft Office. * US Coast Guard regulated pre-employment drug test and periodic consortium testing. * Willingness and ability to travel frequently (approximately 50%) to vessels within the assigned region. Attributes for Success: Ability to supervise, mentor, critique, and coach. Confidence to constructively assess performance and assertively guide performance to standards. Poise to adapt, problem solve, and make decisions in dynamic environment Superior time management. Commitment to lead and live by example. Why Join American Cruise Lines? At American Cruise Lines, our people are the driving force behind our success. As the nation's leader in U.S. river cruising, we're experiencing rapid growth - and we're investing in top talent to grow with us. When you join our team, you'll find a dynamic work environment that values innovation, collaboration, and excellence, with real opportunities to build your career and make an impact.

American Cruise Lines, the largest U.S. cruise company, offers unique experiences exploring America's rivers and coasts. We're hiring Crew Members for the 2026 cruising season. You'll work in our shipboard hotel and restaurant providing outstanding hospitality and serving as a proud representative of our brand. This is a temporary position where we challenge you to work onboard for 28 weeks. Our company's values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America's Story on the Finest American Ships. Food Service Crew Member Responsibilities: Provide a personalized, high-quality dining service. Set up and break down meals and events. Greet guests by name, offer menu/wine suggestions, and answer questions. Relay orders and serve with attention to detail. Hospitality Crew Member Responsibilities: Maintain safe and welcoming guest areas, including staterooms and common spaces. Greet guests by name and respond to housekeeping requests. Clean rooms, stock supplies, and organize inventory. Support special events like embarkation, tea service, and cocktail parties. Highlights: Pay - Wages range from $1,000 to $1,400 per week with additional bonuses. With all major living expenses covered aboard, you have an extraordinary chance to save your earnings. Hospitality Experience - This is an introductory position to the cruise industry and a strong foundation for a career in hospitality. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training. Travel the Country - We have over 50 itineraries, spanning over 35 states in America. Crew Connections - Create lifelong memories and relationships with fellow crew members and guests from all over the country. Qualifications: You must be at least eighteen (18) years of age and an American citizen or Green Card holder. You must be willing and able to work a minimum of 12 hours per day, for 7 days a week, for up to 28 weeks. Employees must be able to meet moderate physical demands including lifting, bending, climbing, and extended periods of standing or walking. Under Federal Law and the Department of Transportation, we are required to pre-employment drug test all shipboard employees which includes testing for Marijuana and other controlled substances. To provide safe and conscientious service to our guests, the consumption of alcohol is strictly prohibited. All shipboard employees also have emergency and safety functions essential to the safe operation of the ship that are included in your training. American Cruise Lines has grooming standards that include limitations on visible tattoos and piercings. This is a temporary employment position not to extend beyond 28 weeks of shipboard work. We encourage you to utilize the skills you develop to apply for management positions within American Cruise Lines, but such positions cannot be expected and are not guaranteed. American Cruise Lines is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, age, disability, or genetic information. Successful individuals work well under pressure, keep composure and have a positive attitude. The talent and dedication of American Cruise Lines' employees have made us America's Leading Small Ship Cruise Line. * Job sites across the nation.

Restaurant Team Member Reports To: Restaurant Manager A Dunkin' Restaurant Team Member is generally responsible for preparing food and beverages according to Dunkin' Brands operational standards, providing guests with great service and maintaining a clean, safe, and organized workspace. Responsibilities Include: Follow Brand standards, recipes and systems Follow food safety standards Prepare food and beverages Assemble and package orders and serve to guests Understand restaurant menu including limited time offers and promotions and be able to answer guest questions Maintain a clean and organized workstation Clean equipment and guest areas Stocking items such as cups, lids, etc at workstation Take orders at the Drive Thru or Front Counter POS and handle payments (if applicable) Follow speed of service standards Serve and communicate with guests Maintain a guest focused culture in the restaurant Communicate effectively with managers and coworkers Organize and maintain stock room and refrigerated areas Education/Experience: * None Key Competencies Works well with others in a fast-paced team environment On time, demonstrates honesty and a positive attitude Willingness to learn and adapt to change Guest focused Physical Demands/Working Conditions: Standing on feet Repetitive motion including bending, stooping and reaching Lifting objects including boxes, ice and product up to 20lbs (if applicable) Working in a small space ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"7218048"},"date Posted":"2025-09-18T10:58:08.222233+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"242 S. Congress Ave","address Locality":"West Palm Beach","address Region":"FL","postal Code":"33406","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer Careers Overview Working at Baskin-Robbins Culture Benefits & Perks Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close Careers Home Working at Baskin-Robbins Culture Benefits & Perks Training & Development * Purpose and Values * Search Careers Back Restaurant Team Member

Captain - River and Coastal American Cruise Lines is seeking Mates for our growing fleet sailing unique itineraries along inland and coastal waterways of the East Coast, Pacific Northwest, Columbia-Snake Rivers, Great Lakes, and Mississippi-Ohio-Cumberland-Tennessee-Arkansas Rivers. Our U.S. flag ships are state-of-the art designed for safe operation and five-star service to 100-200 guests Captains are the senior shipboard officers responsible for safe vessel operations, adherence to company and regulatory standards, and representing the company as a professional leader and example. Our Captains are master mariners with piloting experience in challenging coastal and river waterways. Our Captains are prudent decision-makers continually assessing potential risk weeks, days, and hours ahead of the vessel and crew. Our Captains are meticulous professionals, in service to our guests and as examples to our crews. American Cruise Lines offers competitive pay and benefits, along with comprehensive professional development programs. Captains enjoy comfortable onboard stateroom accommodations and chef prepared meals. American Cruise Lines operates our own bridge simulator, enabling rigorous recurrent training and development focused on critical decision-making and advanced piloting skills. American Cruise Lines recruits and retains the best professional mariners in the industry. Our company's values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America's Story on the Finest American Ships. Responsibilities: Safety and Security of the passengers, crew and vessel. Safe vessel operations, adhering to company and regulatory standards. Prudent vessel maneuvering, docking, undocking, and anchoring. Comprehensive daily inspection of all vessel interior and exterior spaces. Supervision and Development of Mates, Engineers, and Deckhands. Oversight of Hotel Officers and Service Crew ensuring five-star guest service. Captain hospitality greetings at the gangway, guest safety announcements, and special dinner events. Administrative log keeping, reports, and communications. Leadership of safe, secure, clean, and comfortable onboard environment for passengers and crew. Typical March-November Season: 6 weeks on / 3 weeks off or 4 weeks on / 4 weeks off. Qualifications: U.S. Coast Guard Master's license: minimum 100T, desired 1600T or greater. Transportation Worker Identification Credential (TWIC) Captain experience on coastal and river waterways: min 2yrs, desired 5yrs with Z-drive experience. Excellent communication skills and team-building skills. Pre-employment drug test and continual participation in random testing. Perks: Competitive salary. Health, dental, and vision plans available. Matching 401(k) plan available. World-class training in our own ship simulator facility. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation*

Restaurant Team Member Reports To: Restaurant Manager A Dunkin' Restaurant Team Member is generally responsible for preparing food and beverages according to Dunkin' Brands operational standards, providing guests with great service and maintaining a clean, safe, and organized workspace. Responsibilities Include: Follow Brand standards, recipes and systems Follow food safety standards Prepare food and beverages Assemble and package orders and serve to guests Understand restaurant menu including limited time offers and promotions and be able to answer guest questions Maintain a clean and organized workstation Clean equipment and guest areas Stocking items such as cups, lids, etc at workstation Take orders at the Drive Thru or Front Counter POS and handle payments (if applicable) Follow speed of service standards Serve and communicate with guests Maintain a guest focused culture in the restaurant Communicate effectively with managers and coworkers Organize and maintain stock room and refrigerated areas Education/Experience: * None Key Competencies Works well with others in a fast-paced team environment On time, demonstrates honesty and a positive attitude Willingness to learn and adapt to change Guest focused Physical Demands/Working Conditions: Standing on feet Repetitive motion including bending, stooping and reaching Lifting objects including boxes, ice and product up to 20lbs (if applicable) Working in a small space ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"9261611"},"date Posted":"2025-09-18T10:58:14.918921+00:00","employment Type":["PART_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"100 Weston Rd.","address Locality":"Fort Lauderdale","address Region":"FL","postal Code":"33326","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer Careers Overview Working at Baskin-Robbins Culture Benefits & Perks Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close Careers Home Working at Baskin-Robbins Culture Benefits & Perks Training & Development * Purpose and Values * Search Careers Back Restaurant Team Member

Department: Culinary Operations (Partnering with Accounting, Product & Innovation) Reports To: Director of Culinary Operations Status: Full-Time - Exempt At Fitlife Foods, we feed people's journey through fresh, chef-crafted prepared meals that fuel performance in every part of life. We're the largest omnichannel prepared meals company in the Southeast, serving customers through our retail stores, home delivery, and wholesale channels, all powered by our Culinary Center in Plant City, FL. We're a fast-moving, growth-minded team of 150 people who believe in our values of winning, curiosity, ownership, gratitude, and purpose . As a LEAN operating environment , we're continuously looking for ways to improve how we work. We seek individuals who embrace curiosity, take initiative to learn, and apply LEAN thinking to drive accuracy, efficiency, and continuous improvement across every process. Now we're looking for a hands-on Procurement & Inventory Manager who thrives on clarity, communication, and accountability and who brings cost awareness and accuracy to our purchasing process. You'll take ownership of Fitlife's procurement, vendor relationships, and inventory alignment to ensure every ingredient and material supports quality, consistency, and operational readiness. This role is based in a high-volume food manufacturing and meal production environment, sourcing raw ingredients, proteins, produce, packaging, and consumables used in daily batch production. Your Mission You'll be the connector between Culinary, Production, and Finance, ensuring smooth purchasing operations, cost accuracy, and proactive communication. Your success will be measured by your ability to maintain predictable, transparent purchasing processes that balance cost accuracy, quality, and operational readiness while providing visibility that supports the Culinary Operations in managing overall food cost performance. This position requires direct experience in food manufacturing and centralized meal production as it is responsible for sourcing raw food ingredients and packaging materials that support daily batch production, meal assembly, and distribution. This is a production-driven procurement role. This is not a retail, front-of-house, convenience, or menu-driven purchasing position. Key Responsibilities Procurement & Vendor Management Build and maintain strong supplier relationships across distributors and Group Purchasing Organizations (GPOs) that supply raw food ingredients, proteins, produce, dry goods, and packaging materials used in centralized meal production. Negotiate pricing and contracts to secure best-in-class value in quality, consistency, and cost. Maintain accurate purchase order timelines and proactively communicate delays, substitutions, or risks. Partner with the Executive Chef and the Product Team to source ingredients and materials with defined specifications, pack sizes, yields, and lead times that align with new menu launches and brand standards and support production execution and food cost targets. Track supplier performance through structured scorecards and quarterly reviews. Manage vendor selection and substitutions with a clear understanding of how ingredient changes impact recipes, nutritional, labeling, and production flow. Ensure packaging materials align with shelf life, storage, food safety, and distribution requirements. Inventory & Cost Coordination Support visibility into theoretical vs. actual food costs by maintaining accurate data tied to recipes, yields, and batch production, helping identify variance trends. Oversee ingredient and packaging forecasting, ordering, and rotation to minimize waste and ensure production readiness. Collaborate with Finance to verify accurate invoice coding, cost confirmation, and budget alignment. Partner with Data & Technology teams to maintain clean, timely data integration between recipe management, purchasing, and production reporting systems (Parsley, ERP, or similar). Provide clear weekly updates on purchasing trends, potential risks, and data accuracy to support informed cost decisions. Maintain ingredient-level visibility tied to recipes, yields, and batch production rather than menu or location-based purchasing. Understand how procurement decisions impact prep loss, waste, production efficiency, and theoretical vs. actual food cost in a manufacturing setting. Cross-Functional Communication Lead weekly procurement touchpoints with Culinary, Production, and Finance to review open orders and priorities. Document and distribute action items to ensure accountability across departments. Create and maintain a simple escalation process for vendor or supply issues, ensuring swift resolution and full transparency. Operational Strategy & Process Improvement Identify and implement process improvements that reduce manual work and increase accuracy. Apply LEAN principles and curiosity-driven problem solving to streamline workflows, eliminate waste, and enhance efficiency across manufacturing-focused procurement and inventory processes. Champion proactive cost awareness and continuous improvement through data-driven insights. Support new product launches by ensuring all materials and costs are finalized ahead of test weeks or production. Who You Are Bachelor's degree in business, Supply Chain, or related field (or equivalent experience). 5-8 years of hands-on procurement and inventory experience within food manufacturing, commissary, or centralized meal production environments. Direct experience sourcing raw food ingredients and packaging materials used in daily batch production. Strong understanding of how ingredient specifications, yields, and substitutions impact recipes, food cost, labeling and production execution. Comfortable operating in a production-driven environment where accuracy, documentation, and predictability matter more than variety or merchandising. Proven ability to manage supplier relationships supporting daily production schedules and keep multiple moving parts aligned under tight timelines. Experienced or eager to learn within a LEAN operating system , applying continuous improvement principles to enhance accuracy and efficiency. Curious and self-driven, you seek better ways to work, learn fast, and take initiative to improve processes. Detail-oriented communicator who thrives on follow-through, documentation, and proactive updates. Highly organized and comfortable balancing competing priorities in a fast-paced environment. Collaborative partner who builds trust across departments through transparency and accountability. Proficient in Excel and purchasing or inventory software (experience with Parsley, ERP, or similar systems preferred). Success Looks Like Accurate and timely cost data support the Culinary Operations in meeting food cost goals. Clear visibility into theoretical vs. actual variances, with proactive communication on drivers and needed corrections. Zero missed communication on key supply items. Predictable purchasing cadence supporting Culinary and Production needs. Reliable vendor performance with visibility into risks before they become issues. Continuous improvement of workplace culture, grounded in accuracy, communication, and accountability. What You'll Gain Competitive compensation and growth potential Comprehensive health, dental, and vision coverage Paid time off and holidays Continuing education and professional development 401(k) retirement plan The opportunity to make a measurable impact in a growing, purpose-driven company Important Note: Experience limited to retail foodservice, front-of-house operations, convenience stores, travel plazas, or menu-driven buying without direct responsibility for sourcing raw ingredients for centralized meal production will not be sufficient for this role.

Do you enjoy learning and developing, building meaningful relationships, and making a substantive difference in others' lives, solving problems, eating for free and fostering a culture of fun? Fitlife Foods is the leading multi-channel prepared meals company throughout Florida and Georgia. With 12 retail locations and a sustainable home delivery subscription business, Fitlife powers customers to be their best by offering with the best in prepared meals, and wellness coaching. Fitlife's core focus is to elevate the way people feel. This extends to the products that we create and how we impact people's lives, from our customer service to the way we connect with each other within the company. We are continually trying to elevate each other's learning and growth. Fitlife Foods runs on the Entrepreneurial Operating System or EOS. Hot Production Cook I Team Member Mission We pride ourselves on our meals served from our Culinary Center and are looking for an experienced and passionate Hot Production Cook to help support our team. The ideal candidate for this position has previous experience preparing, enjoys working in a busy environment and take direction well and mutli-tasking effectively. If you have restaurant industry experience and a passion for food prep and strong customer service, we want you! Responsibilities Prepares food that is to be grilled, broiled, steamed, sautéed or prepared for other prep areas. Knife skills required. Ability to communicate and work as part of a team with all departments. Ability to review and comprehend recipes and other necessary documentation. Calm demeanor to work in a high-stress, fast-paced environment. Follows standardized recipes and/or product directions for preparing, seasoning, cooking, and tasting. Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits, vegetables and trimming and cutting meat, poultry, or fish for culinary use. Assist other line employees with daily responsibilities. Prepare production in accordance with established standards set by Kitchen Leadership Sees to the proper labeling, rotation, storage temperature and environment required. Strive to eliminate over-production. Maintain quality inventory control of your production. Ensure that production and storage areas are maintained in accordance with city and state health department codes. Responsible for performing job duties in accordance with mission, vision, and values of Fitlife Foods. Maintains a clean, safe, hazard-free work environment within area responsibility. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (ie. emergencies, changes in personnel, workload, rush jobs or technical developments). Requirements Minimum of one (1) year experience working in restaurants, banquets, or commissary kitchens. Be able to work weekends, holidays, and extended periods of time Knowledge of proper food handling procedures Ability to read, understand and carry out task per plate or recipe guide Ability to take, understand and use constructive criticism to produce the best you and the best product Ability to bend, stop, kneel, and twist Ability to sit, stand and do repetitive work for long periods of time Ability to read, write, identify, and verify numbers Ability to interpret, understand and follow instructions Must maintain personal hygiene in accordance with Fitlife standards Physical Requirements: Standing extended periods of time, lifting and carrying up to 25 pounds and may require occasional lifting and or moving up to 50 pounds, regularly required to stand and walk, and frequently required to reach with hands and arms. The employee frequently must squat, stoop, or kneel, reach above the head and reach forward. Hours of Work Four days a week Schedules are subject to change. Will require working early morning, mid-morning, afternoon and/or evening hours as well weekends and Holidays. Work Environment Exposure to extreme temperatures due to steam and heat from cooking, dishwashing, and refrigeration. Work area subject to high noise levels, sharp tools and cutting hazards. Work will take place indoors. Will work with cleaning chemicals. Will be required to follow Emergency Operations Work Assignment per customer requirements. The mental demands, physical demands and environmental factors described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Benefits Competitive compensation Training and advancement opportunities Recognition and bonus programs Referral bonus Free meal per week Forkin' Fithub Meal discount Exciting and fun work culture Group health, dental, vision plan Paid time off and holidays 401(k)

Department: Culinary Center Reports to: Chief Operating Officer FLSA Status: Exempt Fitlife Foods is the largest omnichannel prepared-meals company in the Southeastern United States, serving customers through 12 retail stores, home delivery, and corporate partnerships across the region. Our 15,000-sq.-ft. Culinary Center in Plant City, Florida, is the operational heartbeat of the business-producing chef-crafted, nutritionally balanced meals that help people feel better, live better, and perform better. We are a mission-driven company built around one clear idea: feed people's journey. As we scale beyond $50M over the next three years, we continue to expand our B2B partnerships and strengthen our position as the Southeast's most trusted prepared-meals brand. We operate on the Entrepreneurial Operating System (EOS) within a LEAN environment, ensuring tight alignment between Vision, People, and Process. Your Mission The Director of Culinary Center Operations is a key member of Fitlife's Executive Leadership Team. This position leads all production, assembly, QA, procurement, partnership, logistics, and delivery operations within the Culinary Center. They ensure the entire facility operates with excellence, meets USDA compliance requirements, and delivers world-class quality, safety, and efficiency at scale. This leader translates company goals into operational performance, builds strong, capable teams, and creates systems that elevate quality while reducing complexity and cost. The role requires a balance of strategic operational leadership and hands-on coaching-shaping a culture of ownership, curiosity, continuous improvement, and human connection. The ideal candidate has deep experience in high-volume food manufacturing or commissary operations, thrives in fast-paced environments, and knows how to scale people, processes, and systems for growth. Key Responsibilities: Operational Leadership Drive day-to-day operations using the EOS framework, ensuring discipline in scorecards, Rocks, L10s, and cascading communication. Translate company goals into executable weekly, monthly, and quarterly operating plans. Own production scheduling and throughput, ensuring labor, equipment, and capacity align with demand forecasts. Partner closely with Culinary Innovation and Supply Chain to convert recipes and menu changes into efficient, scalable production. Serve as the central point of accountability for operational performance, food safety, quality, and regulatory compliance. Implement and continuously improve SOPs, training materials, and systems that support scale and standardization. People & Culture Lead, coach, and empower leaders at every level-from department heads to line supervisors. Build succession plans and structured development pathways to grow internal talent. Model Fitlife's core values-Winning, Curiosity, Ownership, Purpose, and Gratitude. Foster a culture of safety, accountability, recognition, and operational excellence. Partner with People Operations to optimize staffing, scheduling, communication, and employee engagement. Process Excellence & Continuous Improvement Champion LEAN principles and embed continuous improvement into daily work. Implement scalable systems that improve throughput, reduce downtime, reduce waste, and increase accuracy. Use data and root-cause problem-solving to identify gaps, eliminate constraints, and improve predictability. Collaborate cross-functionally with Retail, Home Delivery, Customer Service, and R&D to anticipate volume changes and future capacity needs. Strengthen alignment between recipe development, production processes, and costing to minimize variance and accelerate innovation speed-to-market. Financial & Performance Management Partner with Finance and Procurement to own food cost, labor utilization, waste reduction, and yield improvement. Maintain visibility into key performance metrics: cost per meal, throughput, yield, waste, labor efficiency, and scrap. Turn data into proactive decisions that balance financial discipline with product quality and team morale. Support capital planning, equipment justification, and annual budget development for the Culinary Center. Strategic & Cross-Functional Collaboration Collaborate with Culinary Innovation on menu rollouts to ensure operational feasibility and launch readiness. Partner with IT to enhance system integrations (Parsley, Power BI, production systems). Communicate clearly and consistently across all leadership teams, providing insights that inform forecasting, planning, and priority-setting. Serve as a member of the Executive Leadership Team, contributing to company-wide strategy, culture-building, and execution of the VTO. Quality, Safety & Compliance Own HACCP, USDA/FSIS, and food safety compliance across all departments within the Culinary Center. Ensure sanitation, labeling, traceability, and QA systems meet or exceed all regulatory requirements. Lead audit preparation, non-conformance investigation, and corrective action planning with a proactive, preventative mindset. Qualifications: Education & Experience Bachelor's degree in food science, Business, Operations, or related field preferred. 10+ years of leadership experience in large-scale food manufacturing, meal production, or commissary operations. Proven ability to scale teams and systems through growth and operational transformation. Experience in LEAN or EOS environments strongly preferred. Skills & Competencies Deep knowledge of production planning, inventory management, quality systems, and process optimization. Strategic operator with the ability to translate vision into day-to-day execution. Financially fluent: budgeting, forecasting, costing, labor management, and KPI interpretation. Emotionally intelligent leader who builds trust, alignment, and high performance across diverse teams. Strong communicator who brings clarity, structure, and calm to fast-paced environments. Growth-minded, humble, and team-focused. Bilingual English/Spanish preferred. What Success Looks Like A high-functioning Culinary Center that delivers consistent quality and reliability above federal standards. Predictable weekly operating performance: on-time production, high accuracy, low waste, and minimal rework. Food cost, yield, waste, and labor efficiency metrics align with budget and improve quarter over quarter. Clear, proactive communication and alignment between Culinary Operations, Procurement, Retail, and Logistics. Scalable systems and processes that support geographic expansion and new product lines. Engaged, well-trained team with strong morale, low turnover, and a culture of continuous improvement. Benefits Competitive compensation Group health, dental, vision, FSA/HSA, life and disability insurance Cell phone allowance Flexible work schedules Paid time off and holidays Continuing education opportunities 401(k) Fitlife's Commitment to Inclusion Fitlife Foods is an equal opportunity employer. We are committed to building a diverse team and fostering an inclusive culture where all employees are valued, supported, and empowered to succeed.

Captain - River and Coastal American Cruise Lines is seeking Mates for our growing fleet sailing unique itineraries along inland and coastal waterways of the East Coast, Pacific Northwest, Columbia-Snake Rivers, Great Lakes, and Mississippi-Ohio-Cumberland-Tennessee-Arkansas Rivers. Our U.S. flag ships are state-of-the art designed for safe operation and five-star service to 100-200 guests Captains are the senior shipboard officers responsible for safe vessel operations, adherence to company and regulatory standards, and representing the company as a professional leader and example. Our Captains are master mariners with piloting experience in challenging coastal and river waterways. Our Captains are prudent decision-makers continually assessing potential risk weeks, days, and hours ahead of the vessel and crew. Our Captains are meticulous professionals, in service to our guests and as examples to our crews. American Cruise Lines offers competitive pay and benefits, along with comprehensive professional development programs. Captains enjoy comfortable onboard stateroom accommodations and chef prepared meals. American Cruise Lines operates our own bridge simulator, enabling rigorous recurrent training and development focused on critical decision-making and advanced piloting skills. American Cruise Lines recruits and retains the best professional mariners in the industry. Our company's values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America's Story on the Finest American Ships. Responsibilities: Safety and Security of the passengers, crew and vessel. Safe vessel operations, adhering to company and regulatory standards. Prudent vessel maneuvering, docking, undocking, and anchoring. Comprehensive daily inspection of all vessel interior and exterior spaces. Supervision and Development of Mates, Engineers, and Deckhands. Oversight of Hotel Officers and Service Crew ensuring five-star guest service. Captain hospitality greetings at the gangway, guest safety announcements, and special dinner events. Administrative log keeping, reports, and communications. Leadership of safe, secure, clean, and comfortable onboard environment for passengers and crew. Typical March-November Season: 6 weeks on / 3 weeks off or 4 weeks on / 4 weeks off. Qualifications: U.S. Coast Guard Master's license: minimum 100T, desired 1600T or greater. Transportation Worker Identification Credential (TWIC) Captain experience on coastal and river waterways: min 2yrs, desired 5yrs with Z-drive experience. Excellent communication skills and team-building skills. Pre-employment drug test and continual participation in random testing. Perks: Competitive salary. Health, dental, and vision plans available. Matching 401(k) plan available. World-class training in our own ship simulator facility. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation*

American Cruise Lines, the largest U.S. cruise company, offers unique experiences exploring America's rivers and coasts. We're hiring Crew Members for the 2026 cruising season. You'll work in our shipboard hotel and restaurant providing outstanding hospitality and serving as a proud representative of our brand. This is a temporary position where we challenge you to work onboard for 28 weeks. Our company's values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America's Story on the Finest American Ships. Food Service Crew Member Responsibilities: Provide a personalized, high-quality dining service. Set up and break down meals and events. Greet guests by name, offer menu/wine suggestions, and answer questions. Relay orders and serve with attention to detail. Hospitality Crew Member Responsibilities: Maintain safe and welcoming guest areas, including staterooms and common spaces. Greet guests by name and respond to housekeeping requests. Clean rooms, stock supplies, and organize inventory. Support special events like embarkation, tea service, and cocktail parties. Highlights: Pay - Wages range from $1,000 to $1,400 per week with additional bonuses. With all major living expenses covered aboard, you have an extraordinary chance to save your earnings. Hospitality Experience - This is an introductory position to the cruise industry and a strong foundation for a career in hospitality. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training. Travel the Country - We have over 50 itineraries, spanning over 35 states in America. Crew Connections - Create lifelong memories and relationships with fellow crew members and guests from all over the country. Qualifications: You must be at least eighteen (18) years of age and an American citizen or Green Card holder. You must be willing and able to work a minimum of 12 hours per day, for 7 days a week, for up to 28 weeks. Employees must be able to meet moderate physical demands including lifting, bending, climbing, and extended periods of standing or walking. Under Federal Law and the Department of Transportation, we are required to pre-employment drug test all shipboard employees which includes testing for Marijuana and other controlled substances. To provide safe and conscientious service to our guests, the consumption of alcohol is strictly prohibited. All shipboard employees also have emergency and safety functions essential to the safe operation of the ship that are included in your training. American Cruise Lines has grooming standards that include limitations on visible tattoos and piercings. This is a temporary employment position not to extend beyond 28 weeks of shipboard work. We encourage you to utilize the skills you develop to apply for management positions within American Cruise Lines, but such positions cannot be expected and are not guaranteed. American Cruise Lines is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, age, disability, or genetic information. Successful individuals work well under pressure, keep composure and have a positive attitude. The talent and dedication of American Cruise Lines' employees have made us America's Leading Small Ship Cruise Line. * Job sites across the nation.

Assistant Regional Marine Operations Manager - Eastern Region Marine Operations Manager is a regional management position that will primarily travel and work onboard ships and work remotely from home when not aboard. Marine Operations Manager directs safe regional vessel operations and adherence to company and regulatory standards. The Manager directly supervises and develops shipboard Captains, Navigation Mates, Mates, Third Mates, Senior Deckhands. The Manager issues regional Sailing Instructions to Captains, assesses day-to-day emergent operating conditions and vessel Voyage Planning, and issues timely revised Sailing Instructions to sustain operations. The Manager issues standard marine operating guidance and procedures for prudent vessel operations aligned with American Cruise Lines' policy. The Manager ensures fleet vessels, operations, and reporting adheres to applicable federal and state regulatory standards. In coordination with Captains, the Fleet Operations Center, and the Director of Marine Operations, Managers coordinate verbal and written inspection and incident reporting to the USCG. The Manager contributes and makes recommendations for marine shipboard officer hiring and development, completing in-person hiring assessments and coordinating development with ACL Talent Acquisition and Development Departments to optimize marine officer recruitment, hiring, and development. The Manager approves regional Captain, NavMate, Mate, and Third Mate schedules optimizing mariner skills, experience, and development. The Manager is a relief Captain and sails aboard company vessels regularly to assess and mentor marine officers, ensure adherence to company and regulatory standards, and maintain professional proficiency. Managers are proactive managers and prudent decision-makers continually reducing risk and standardizing execution, keeping fleet operations and crew readiness ahead of planning timelines and operational schedules. Marine Operations Managers are present aboard ships regularly to guide, develop, and assess the performance of Captains, Navigation Mates, Mates, Third Mates, and Senior Deckhands to ensure the highest standard of marine operations, vessel condition, and guest experience. The Marine Operations Manager is accountable for the marine crew performance and fleet standardization of the shipboard marine operations inclusive of helm-gangway watch standing, exterior cleaning, vessel security rounds, launch operations, deck system operation and maintenance, and guest logistic support. Managers are team-oriented leaders and meticulous professionals in service to our guests, as supportive examples to our crews, and as professional partners within the maritime industry. Marine Operations Managers coordinate with Regional Hotel Operations Managers and Regional Port Engineers. Marine Operations Managers report to the Director of Marine Operations. Typical onboard periods are 1-3 days aboard individual ships, rotating throughout the region. Marine Operations Managers develop fleet management and crew leadership skills critical to their professional growth within ACL and within the marine industry. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Supervise, Schedule, Evaluate, and Develop world-class Shipboard Captains, Navigation Mates, Mates, Third Mates, and Sr Deckhands. Issue Captain's Sailing Instructions directing Fleet Execution of Company Cruise Itineraries. Assess and Oversee Daily Fleet Voyage Planning, Execution, and Timely Change Orders. Establish, Observe, and Enforce Fleet Readiness and Procedures aligned with Regulations and ACL Policy. Review, Observe, and Enforce shipboard company and regulatory standards across the fleet. Supervise Marine Shipboard Officer Licensing, Certification, and Reporting Requirements. Guide Performance, Assessment, and Posting of Marine Officers. Sail periodically as Captain to maintain proficiency, navigate itineraries, and fill emergent gaps. Directly supervise and evaluate Captains. Supervise Navigation Mates, Mates, Third Mates, Sr Deckhands, and through shipboard Captains. Ensure Shipboard Marine Department perform to ACL Operations Manual Standards. Develop and Oversee Standardized Daily-Weekly-Monthly Procedures for Marine Department Tasks. Set professional example and builds genuine teamwork within Deck Departments. Identify and Resolve Challenges: Personnel, Operations, Logistics. Focus Shipboard Marine Teams on: Safe-Secure-Clean Daily Execution of Operations. Sustain Professional Relationships with Dock, Port, Logistics Stakeholders. Assist with Interviewing, Onboarding, Developing new Captains, Navigation Mates, Mates and 3rdMates. Coordinate Shipboard Teamwork together with Regional Hotel Ops Managers and Regional Port Engineers. Maintain Proficiency to Sail as Captain. Develop Advanced Shiphanding and Maneuvering Skills with Ability to Assess Officers. Oversee Shipboard Deck Department routine discipline in adherence to Regulatory Safety-Security- Environmental compliance. Build Teamwork across Marine, Hotel, and Engineering Operations. Minimum Qualifications: * Masters License 100T. * 3-yrs+ experience as a Captain. * Ability to sail as needed during the training and development process. * Prior U.S. Coast Guard experience or familiarity with maritime operations and regulations are strongly preferred. * Poised leadership, communication, and problem-solving skills. * Desire to travel and work a flexible schedule. * Proficiency in Microsoft Office. * US Coast Guard regulated pre-employment drug test and periodic consortium testing. * Willingness and ability to travel frequently (approximately 50%) to vessels within the assigned region. Attributes for Success: Ability to supervise, mentor, critique, and coach. Confidence to constructively assess performance and assertively guide performance to standards. Poise to adapt, problem solve, and make decisions in dynamic environment Superior time management. Commitment to lead and live by example. Why Join American Cruise Lines? At American Cruise Lines, our people are the driving force behind our success. As the nation's leader in U.S. river cruising, we're experiencing rapid growth - and we're investing in top talent to grow with us. When you join our team, you'll find a dynamic work environment that values innovation, collaboration, and excellence, with real opportunities to build your career and make an impact.

Operations Systems Coordinator Status: Full-Time/Non-Exempt Reports to: Director of Data and Technology Do you want to be part of something bigger than just a “job”? At Fitlife Foods, your results make a meaningful impact on you, your team, and every customer you serve. Fitlife Foods is the leading multi-channel prepared meals company in Florida and Georgia. Since 2011, we've grown to 12 retail locations and an eco-friendly concierge home-delivery subscription business. We power people to be their best through chef-crafted prepared meals and personalized wellness coaching. Our core values - Winning, Ownership, Purpose, Gratitude, and Curiosity - aren't just words on a wall. They guide us every day and create a culture where autonomy, mastery, and purpose fuel both personal and professional growth. Operations Systems Coordinator Mission The Production Systems Coordinator is an on-site, operations-focused support role that supports the accuracy and day-to-day reliability of production systems used inside the Culinary Center. This role supports system updates, validates production data, documents workflows, and helps ensure frontline teams can rely on accurate digital tools. This is not an IT helpdesk role. It is a hands-on operations support position designed as a developmental pathway into a future Production Systems Analyst role. Key Responsibilities In this role, you'll be responsible for: Support item setup, menu transitions, and system accuracy in production tools. Validate system-generated production data prior to production cycles. Assist with menu changeouts by entering and checking system updates. Flag discrepancies or risks before they impact production. Observe production workflows and document AS-IS processes. Assist in drafting TO-BE workflows and SOPs under guidance. Reduce reliance on manual or Excel-based work where possible. Act as an on-site liaison between Culinary Center Teams and Technology. Escalate issues clearly and in a timely manner. Support system testing, validation, and basic troubleshooting What Success Looks Like Accurate and dependable production system data. Fewer system-related disruptions on the production floor. Clearer workflows and improved documentation. Demonstrated readiness for increased ownership and complexity. What You Bring High School diploma or GED. One to three years of experience in operations, manufacturing, food production, or inventory roles is highly preferred. Exposure to ERP, WMS, MES, or production systems preferred. Comfortable working on the production floor in a fast-paced environment. Strong attention to detail and follow-through. Clear communicator with curiosity and a growth mindset. Bilingual English/Spanish preferred Experience in EOS or high-growth organizations preferred. Benefits We believe in fueling your journey while you fuel others'. Competitive pay that reflects your contributions. Health, Dental, and Vision Benefits to support your wellness. Generous Paid Time Off & Holidays so you can recharge and thrive outside of work. 401(k) plan to support your future Fitlife Foods is proud to be an equal opportunity employer, committed to building a diverse and inclusive environment.

Status: Part-Time/Full-Time Do you want to be part of something bigger than just a “job”? At Fitlife Foods, your results make a meaningful impact-on you, your team, and every customer you serve. Fitlife Foods is the leading multi-channel prepared meals company in Florida and Georgia. Since 2011, we've grown to 12 retail locations plus an eco-friendly concierge home delivery subscription business. We power people to be their best through chef-crafted prepared meals and personalized wellness coaching. Our core values - Winning, Ownership, Purpose, Gratitude, and Curiosity - aren't just words on a wall. They guide us every day and create a culture where autonomy, mastery, and purpose fuel both personal and professional growth. The Mission We're on the lookout for people who share our belief in the power of wellness to transform lives. A great Fitlife Wellness Associate is: Passionate about health and wellness and understands how balanced nutrition and active living create real change. Naturally engaging, with a talent for creating memorable customer experiences. Competitive in spirit, with a drive to meet goals and empower others along the way. A true team player who loves collaboration and celebrates growth with others. Someone who spreads optimism and gratitude, knowing positivity inspires better choices. Highly motivated to succeed and excited to contribute to the team's success. Key Objectives In this role, you'll: Create engaging, interactive customer experiences that educate and inspire. Provide personalized meal recommendations tailored to each customer's needs. Communicate clearly and effectively with customers to support their weekly meal schedules. Conduct wellness consultations, including BIA scans, and provide tailored guidance for body composition goals. This position is not solely focused on coaching clientele, but more of a health & wellness guide to customers by suggesting how our product can fit into their health & wellness goals/journey. A Day in the Life - Wellness Associate Edition Every day at Fitlife is different-but here's a peek at what yours could look like: Enthusiastically assisting/accommodating all new and returning customers Guiding new customers through our company's 'Why,' along with touring the store and aiding further with any questions concerning nutritional and/or processes. Acquire and maintain knowledge of full menu items with depth, and adapt to changes Romanticizing said knowledge of full menu items, along with loyalty point system knowledge Daily retail operations entail: Organizing and/or restocking the cooler and retail inventory, which also includes putting deliveries away. Maintaining proper appearance and cleanliness of self and store Attention to detail, which includes daily cleaning of the store Packing and storing online orders appropriately End of day counting cooler inventory and prepping the store for the next day Providing wellness guidance and running BIA scan sessions with customers, along with potential follow-up discussions Promoting and recording loyalty reward point items Promoting and selling Member Meal Accounts to new and existing customers for customer retention Nourishing customer and community relationships Testing and providing feedback on company VIP test meals as they are presented Completing any required menu and/or VIP test meal evaluations Marketing/networking with local wellness businesses for partnership and/or community events Representing Fitlife Foods' proven process in totality via capacity, capability, and desire At the end of the day, you'll leave knowing you inspired healthier choices, built meaningful connections, and contributed to your own growth. Qualities You Bring Confidence in connecting with customers and building strong relationships. Excellent communication and interpersonal skills. High energy and a genuine desire to help others. Curiosity and eagerness to learn the stories behind our products. Gratitude and positivity, with a “winning” mindset that uplifts customers and teammates. Reliable availability, especially on Sundays and Mondays, to meet community needs. Ability to safely lift and move items up to 50 pounds as part of shipment and inventory responsibilities. Perks & Benefits Your hard work deserves rewards. At Fitlife as a full-time employee, you'll enjoy: Competitive pay that reflects your value. Referral bonuses when you help us grow our team. Complimentary meals during your shift (fuel up on us!). Health, dental, and vision coverage. Generous paid time off and holidays. 401(k) plan to support your future Fitlife Foods is more than a workplace-it's an opportunity to make a real difference in people's lives while fueling your own journey. If you're ready to bring energy, passion, and purpose to your work every day, we'd love to meet you. Apply now and start becoming your best self with Fitlife Foods. Fitlife Foods is committed to creating a diverse environment and is proud to be an equal opportunity employer.

Do you enjoy learning and developing, building meaningful relationships, and making a substantive difference in others' lives, solving problems, eating for free and fostering a culture of fun? Fitlife Foods is the leading multi-channel prepared meals company throughout Florida and Georgia. With 12 retail locations and a sustainable home delivery subscription business, Fitlife powers customers to be their best by offering with the best in prepared meals, and wellness coaching. Fitlife's core focus is to elevate the way people feel. This extends to the products that we create and how we impact people's lives, from our customer service to the way we connect with each other within the company. We are continually trying to elevate each other's learning and growth. Fitlife Foods runs on the Entrepreneurial Operating System or EOS. Hot Production Cook I Team Member Mission We pride ourselves on our meals served from our Culinary Center and are looking for an experienced and passionate Hot Production Cook to help support our team. The ideal candidate for this position has previous experience preparing, enjoys working in a busy environment and take direction well and mutli-tasking effectively. If you have restaurant industry experience and a passion for food prep and strong customer service, we want you! Responsibilities Prepares food that is to be grilled, broiled, steamed, sautéed or prepared for other prep areas. Knife skills required. Ability to communicate and work as part of a team with all departments. Ability to review and comprehend recipes and other necessary documentation. Calm demeanor to work in a high-stress, fast-paced environment. Follows standardized recipes and/or product directions for preparing, seasoning, cooking, and tasting. Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits, vegetables and trimming and cutting meat, poultry, or fish for culinary use. Assist other line employees with daily responsibilities. Prepare production in accordance with established standards set by Kitchen Leadership Sees to the proper labeling, rotation, storage temperature and environment required. Strive to eliminate over-production. Maintain quality inventory control of your production. Ensure that production and storage areas are maintained in accordance with city and state health department codes. Responsible for performing job duties in accordance with mission, vision, and values of Fitlife Foods. Maintains a clean, safe, hazard-free work environment within area responsibility. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (ie. emergencies, changes in personnel, workload, rush jobs or technical developments). Requirements Minimum of one (1) year experience working in restaurants, banquets, or commissary kitchens. Be able to work weekends, holidays, and extended periods of time Knowledge of proper food handling procedures Ability to read, understand and carry out task per plate or recipe guide Ability to take, understand and use constructive criticism to produce the best you and the best product Ability to bend, stop, kneel, and twist Ability to sit, stand and do repetitive work for long periods of time Ability to read, write, identify, and verify numbers Ability to interpret, understand and follow instructions Must maintain personal hygiene in accordance with Fitlife standards Physical Requirements: Standing extended periods of time, lifting and carrying up to 25 pounds and may require occasional lifting and or moving up to 50 pounds, regularly required to stand and walk, and frequently required to reach with hands and arms. The employee frequently must squat, stoop, or kneel, reach above the head and reach forward. Hours of Work Four days a week Schedules are subject to change. Will require working early morning, mid-morning, afternoon and/or evening hours as well weekends and Holidays. Work Environment Exposure to extreme temperatures due to steam and heat from cooking, dishwashing, and refrigeration. Work area subject to high noise levels, sharp tools and cutting hazards. Work will take place indoors. Will work with cleaning chemicals. Will be required to follow Emergency Operations Work Assignment per customer requirements. The mental demands, physical demands and environmental factors described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Benefits Competitive compensation Training and advancement opportunities Recognition and bonus programs Referral bonus Free meal per week Forkin' Fithub Meal discount Exciting and fun work culture Group health, dental, vision plan Paid time off and holidays 401(k)

Job Description Department: Culinary Operations (Partnering with Accounting, Product & Innovation) Reports To: Director of Culinary Operations Status: Full-Time - Exempt At Fitlife Foods, we feed people's journey through fresh, chef-crafted prepared meals that fuel performance in every part of life. We're the largest omnichannel prepared meals company in the Southeast, serving customers through our retail stores, home delivery, and wholesale channels, all powered by our Culinary Center in Plant City, FL. We're a fast-moving, growth-minded team of 150 people who believe in our values of winning, curiosity, ownership, gratitude, and purpose. As a LEAN operating environment, we're continuously looking for ways to improve how we work. We seek individuals who embrace curiosity, take initiative to learn, and apply LEAN thinking to drive accuracy, efficiency, and continuous improvement across every process. Now we're looking for a hands-on Procurement & Inventory Manager who thrives on clarity, communication, and accountability and who brings cost awareness and accuracy to our purchasing process. You'll take ownership of Fitlife's procurement, vendor relationships, and inventory alignment to ensure every ingredient and material supports quality, consistency, and operational readiness. This role is based in a high-volume food manufacturing and meal production environment, sourcing raw ingredients, proteins, produce, packaging, and consumables used in daily batch production. Your Mission You'll be the connector between Culinary, Production, and Finance, ensuring smooth purchasing operations, cost accuracy, and proactive communication. Your success will be measured by your ability to maintain predictable, transparent purchasing processes that balance cost accuracy, quality, and operational readiness while providing visibility that supports the Culinary Operations in managing overall food cost performance. This position requires direct experience in food manufacturing and centralized meal production as it is responsible for sourcing raw food ingredients and packaging materials that support daily batch production, meal assembly, and distribution. This is a production-driven procurement role. This is not a retail, front-of-house, convenience, or menu-driven purchasing position. Key Responsibilities Procurement & Vendor Management Build and maintain strong supplier relationships across distributors and Group Purchasing Organizations (GPOs) that supply raw food ingredients, proteins, produce, dry goods, and packaging materials used in centralized meal production. Negotiate pricing and contracts to secure best-in-class value in quality, consistency, and cost. Maintain accurate purchase order timelines and proactively communicate delays, substitutions, or risks. Partner with the Executive Chef and the Product Team to source ingredients and materials with defined specifications, pack sizes, yields, and lead times that align with new menu launches and brand standards and support production execution and food cost targets. Track supplier performance through structured scorecards and quarterly reviews. Manage vendor selection and substitutions with a clear understanding of how ingredient changes impact recipes, nutritional, labeling, and production flow. Ensure packaging materials align with shelf life, storage, food safety, and distribution requirements. Inventory & Cost Coordination Support visibility into theoretical vs. actual food costs by maintaining accurate data tied to recipes, yields, and batch production, helping identify variance trends. Oversee ingredient and packaging forecasting, ordering, and rotation to minimize waste and ensure production readiness. Collaborate with Finance to verify accurate invoice coding, cost confirmation, and budget alignment. Partner with Data & Technology teams to maintain clean, timely data integration between recipe management, purchasing, and production reporting systems (Parsley, ERP, or similar). Provide clear weekly updates on purchasing trends, potential risks, and data accuracy to support informed cost decisions. Maintain ingredient-level visibility tied to recipes, yields, and batch production rather than menu or location-based purchasing. Understand how procurement decisions impact prep loss, waste, production efficiency, and theoretical vs. actual food cost in a manufacturing setting. Cross-Functional Communication Lead weekly procurement touchpoints with Culinary, Production, and Finance to review open orders and priorities. Document and distribute action items to ensure accountability across departments. Create and maintain a simple escalation process for vendor or supply issues, ensuring swift resolution and full transparency. Operational Strategy & Process Improvement Identify and implement process improvements that reduce manual work and increase accuracy. Apply LEAN principles and curiosity-driven problem solving to streamline workflows, eliminate waste, and enhance efficiency across manufacturing-focused procurement and inventory processes. Champion proactive cost awareness and continuous improvement through data-driven insights. Support new product launches by ensuring all materials and costs are finalized ahead of test weeks or production. Who You Are Bachelor's degree in business, Supply Chain, or related field (or equivalent experience). 5-8 years of hands-on procurement and inventory experience within food manufacturing, commissary, or centralized meal production environments. Direct experience sourcing raw food ingredients and packaging materials used in daily batch production. Strong understanding of how ingredient specifications, yields, and substitutions impact recipes, food cost, labeling and production execution. Comfortable operating in a production-driven environment where accuracy, documentation, and predictability matter more than variety or merchandising. Proven ability to manage supplier relationships supporting daily production schedules and keep multiple moving parts aligned under tight timelines. Experienced or eager to learn within a LEAN operating system, applying continuous improvement principles to enhance accuracy and efficiency. Curious and self-driven, you seek better ways to work, learn fast, and take initiative to improve processes. Detail-oriented communicator who thrives on follow-through, documentation, and proactive updates. Highly organized and comfortable balancing competing priorities in a fast-paced environment. Collaborative partner who builds trust across departments through transparency and accountability. Proficient in Excel and purchasing or inventory software (experience with Parsley, ERP, or similar systems preferred). Success Looks Like Accurate and timely cost data support the Culinary Operations in meeting food cost goals. Clear visibility into theoretical vs. actual variances, with proactive communication on drivers and needed corrections. Zero missed communication on key supply items. Predictable purchasing cadence supporting Culinary and Production needs. Reliable vendor performance with visibility into risks before they become issues. Continuous improvement of workplace culture, grounded in accuracy, communication, and accountability. What You'll Gain Competitive compensation and growth potential Comprehensive health, dental, and vision coverage Paid time off and holidays Continuing education and professional development 401(k) retirement plan The opportunity to make a measurable impact in a growing, purpose-driven company Important Note: Experience limited to retail foodservice, front-of-house operations, convenience stores, travel plazas, or menu-driven buying without direct responsibility for sourcing raw ingredients for centralized meal production will not be sufficient for this role.

American Cruise Lines, the largest U.S. cruise company, offers unique experiences exploring America's rivers and coasts. We're hiring Crew Members for the 2026 cruising season. You'll work in our shipboard hotel and restaurant providing outstanding hospitality and serving as a proud representative of our brand. This is a temporary position where we challenge you to work onboard for 28 weeks. Our company's values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America's Story on the Finest American Ships. Food Service Crew Member Responsibilities: Provide a personalized, high-quality dining service. Set up and break down meals and events. Greet guests by name, offer menu/wine suggestions, and answer questions. Relay orders and serve with attention to detail. Hospitality Crew Member Responsibilities: Maintain safe and welcoming guest areas, including staterooms and common spaces. Greet guests by name and respond to housekeeping requests. Clean rooms, stock supplies, and organize inventory. Support special events like embarkation, tea service, and cocktail parties. Highlights: Pay - Wages range from $1,000 to $1,400 per week with additional bonuses. With all major living expenses covered aboard, you have an extraordinary chance to save your earnings. Hospitality Experience - This is an introductory position to the cruise industry and a strong foundation for a career in hospitality. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training. Travel the Country - We have over 50 itineraries, spanning over 35 states in America. Crew Connections - Create lifelong memories and relationships with fellow crew members and guests from all over the country. Qualifications: You must be at least eighteen (18) years of age and an American citizen or Green Card holder. You must be willing and able to work a minimum of 12 hours per day, for 7 days a week, for up to 28 weeks. Employees must be able to meet moderate physical demands including lifting, bending, climbing, and extended periods of standing or walking. Under Federal Law and the Department of Transportation, we are required to pre-employment drug test all shipboard employees which includes testing for Marijuana and other controlled substances. To provide safe and conscientious service to our guests, the consumption of alcohol is strictly prohibited. All shipboard employees also have emergency and safety functions essential to the safe operation of the ship that are included in your training. American Cruise Lines has grooming standards that include limitations on visible tattoos and piercings. This is a temporary employment position not to extend beyond 28 weeks of shipboard work. We encourage you to utilize the skills you develop to apply for management positions within American Cruise Lines, but such positions cannot be expected and are not guaranteed. American Cruise Lines is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, age, disability, or genetic information. Successful individuals work well under pressure, keep composure and have a positive attitude. The talent and dedication of American Cruise Lines' employees have made us America's Leading Small Ship Cruise Line. * Job sites across the nation.

Department: Culinary Operations (Partnering with Accounting, Product & Innovation) Reports To: Director of Culinary Operations Status: Full-Time - Exempt At Fitlife Foods, we feed people's journey through fresh, chef-crafted prepared meals that fuel performance in every part of life. We're the largest omnichannel prepared meals company in the Southeast, serving customers through our retail stores, home delivery, and wholesale channels, all powered by our Culinary Center in Plant City, FL. We're a fast-moving, growth-minded team of 150 people who believe in our values of winning, curiosity, ownership, gratitude, and purpose. As a LEAN operating environment, we're continuously looking for ways to improve how we work. We seek individuals who embrace curiosity, take initiative to learn, and apply LEAN thinking to drive accuracy, efficiency, and continuous improvement across every process. Now we're looking for a hands-on Procurement & Inventory Manager who thrives on clarity, communication, and accountability and who brings cost awareness and accuracy to our purchasing process. You'll take ownership of Fitlife's procurement, vendor relationships, and inventory alignment to ensure every ingredient and material supports quality, consistency, and operational readiness. This role is based in a high-volume food manufacturing and meal production environment, sourcing raw ingredients, proteins, produce, packaging, and consumables used in daily batch production. Your Mission You'll be the connector between Culinary, Production, and Finance, ensuring smooth purchasing operations, cost accuracy, and proactive communication. Your success will be measured by your ability to maintain predictable, transparent purchasing processes that balance cost accuracy, quality, and operational readiness while providing visibility that supports the Culinary Operations in managing overall food cost performance. This position requires direct experience in food manufacturing and centralized meal production as it is responsible for sourcing raw food ingredients and packaging materials that support daily batch production, meal assembly, and distribution. This is a production-driven procurement role. This is not a retail, front-of-house, convenience, or menu-driven purchasing position. Key Responsibilities Procurement & Vendor Management Build and maintain strong supplier relationships across distributors and Group Purchasing Organizations (GPOs) that supply raw food ingredients, proteins, produce, dry goods, and packaging materials used in centralized meal production. Negotiate pricing and contracts to secure best-in-class value in quality, consistency, and cost. Maintain accurate purchase order timelines and proactively communicate delays, substitutions, or risks. Partner with the Executive Chef and the Product Team to source ingredients and materials with defined specifications, pack sizes, yields, and lead times that align with new menu launches and brand standards and support production execution and food cost targets. Track supplier performance through structured scorecards and quarterly reviews. Manage vendor selection and substitutions with a clear understanding of how ingredient changes impact recipes, nutritional, labeling, and production flow. Ensure packaging materials align with shelf life, storage, food safety, and distribution requirements. Inventory & Cost Coordination Support visibility into theoretical vs. actual food costs by maintaining accurate data tied to recipes, yields, and batch production, helping identify variance trends. Oversee ingredient and packaging forecasting, ordering, and rotation to minimize waste and ensure production readiness. Collaborate with Finance to verify accurate invoice coding, cost confirmation, and budget alignment. Partner with Data & Technology teams to maintain clean, timely data integration between recipe management, purchasing, and production reporting systems (Parsley, ERP, or similar). Provide clear weekly updates on purchasing trends, potential risks, and data accuracy to support informed cost decisions. Maintain ingredient-level visibility tied to recipes, yields, and batch production rather than menu or location-based purchasing. Understand how procurement decisions impact prep loss, waste, production efficiency, and theoretical vs. actual food cost in a manufacturing setting. Cross-Functional Communication Lead weekly procurement touchpoints with Culinary, Production, and Finance to review open orders and priorities. Document and distribute action items to ensure accountability across departments. Create and maintain a simple escalation process for vendor or supply issues, ensuring swift resolution and full transparency. Operational Strategy & Process Improvement Identify and implement process improvements that reduce manual work and increase accuracy. Apply LEAN principles and curiosity-driven problem solving to streamline workflows, eliminate waste, and enhance efficiency across manufacturing-focused procurement and inventory processes. Champion proactive cost awareness and continuous improvement through data-driven insights. Support new product launches by ensuring all materials and costs are finalized ahead of test weeks or production. Who You Are Bachelor's degree in business, Supply Chain, or related field (or equivalent experience). 5-8 years of hands-on procurement and inventory experience within food manufacturing, commissary, or centralized meal production environments. Direct experience sourcing raw food ingredients and packaging materials used in daily batch production. Strong understanding of how ingredient specifications, yields, and substitutions impact recipes, food cost, labeling and production execution. Comfortable operating in a production-driven environment where accuracy, documentation, and predictability matter more than variety or merchandising. Proven ability to manage supplier relationships supporting daily production schedules and keep multiple moving parts aligned under tight timelines. Experienced or eager to learn within a LEAN operating system, applying continuous improvement principles to enhance accuracy and efficiency. Curious and self-driven, you seek better ways to work, learn fast, and take initiative to improve processes. Detail-oriented communicator who thrives on follow-through, documentation, and proactive updates. Highly organized and comfortable balancing competing priorities in a fast-paced environment. Collaborative partner who builds trust across departments through transparency and accountability. Proficient in Excel and purchasing or inventory software (experience with Parsley, ERP, or similar systems preferred). Success Looks Like Accurate and timely cost data support the Culinary Operations in meeting food cost goals. Clear visibility into theoretical vs. actual variances, with proactive communication on drivers and needed corrections. Zero missed communication on key supply items. Predictable purchasing cadence supporting Culinary and Production needs. Reliable vendor performance with visibility into risks before they become issues. Continuous improvement of workplace culture, grounded in accuracy, communication, and accountability. What You'll Gain Competitive compensation and growth potential Comprehensive health, dental, and vision coverage Paid time off and holidays Continuing education and professional development 401(k) retirement plan The opportunity to make a measurable impact in a growing, purpose-driven company Important Note: Experience limited to retail foodservice, front-of-house operations, convenience stores, travel plazas, or menu-driven buying without direct responsibility for sourcing raw ingredients for centralized meal production will not be sufficient for this role.

American Cruise Lines, the largest U.S. cruise company, offers unique experiences exploring America's rivers and coasts. We're hiring Crew Members for the 2026 cruising season. You'll work in our shipboard hotel and restaurant providing outstanding hospitality and serving as a proud representative of our brand. This is a temporary position where we challenge you to work onboard for 28 weeks. Our company's values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America's Story on the Finest American Ships. Food Service Crew Member Responsibilities: Provide a personalized, high-quality dining service. Set up and break down meals and events. Greet guests by name, offer menu/wine suggestions, and answer questions. Relay orders and serve with attention to detail. Hospitality Crew Member Responsibilities: Maintain safe and welcoming guest areas, including staterooms and common spaces. Greet guests by name and respond to housekeeping requests. Clean rooms, stock supplies, and organize inventory. Support special events like embarkation, tea service, and cocktail parties. Highlights: Pay - Wages range from $1,000 to $1,400 per week with additional bonuses. With all major living expenses covered aboard, you have an extraordinary chance to save your earnings. Hospitality Experience - This is an introductory position to the cruise industry and a strong foundation for a career in hospitality. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training. Travel the Country - We have over 50 itineraries, spanning over 35 states in America. Crew Connections - Create lifelong memories and relationships with fellow crew members and guests from all over the country. Qualifications: You must be at least eighteen (18) years of age and an American citizen or Green Card holder. You must be willing and able to work a minimum of 12 hours per day, for 7 days a week, for up to 28 weeks. Employees must be able to meet moderate physical demands including lifting, bending, climbing, and extended periods of standing or walking. Under Federal Law and the Department of Transportation, we are required to pre-employment drug test all shipboard employees which includes testing for Marijuana and other controlled substances. To provide safe and conscientious service to our guests, the consumption of alcohol is strictly prohibited. All shipboard employees also have emergency and safety functions essential to the safe operation of the ship that are included in your training. American Cruise Lines has grooming standards that include limitations on visible tattoos and piercings. This is a temporary employment position not to extend beyond 28 weeks of shipboard work. We encourage you to utilize the skills you develop to apply for management positions within American Cruise Lines, but such positions cannot be expected and are not guaranteed. American Cruise Lines is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, age, disability, or genetic information. Successful individuals work well under pressure, keep composure and have a positive attitude. The talent and dedication of American Cruise Lines' employees have made us America's Leading Small Ship Cruise Line. * Job sites across the nation.