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Future Opportunity at Clover Food Lab, Inc.

Clover Food Lab
CompanyClover Food Lab
CategoryUncategorised
LocationBoston
RemoteOn-site (inferred)
EmploymentNot stated
LevelNot stated
SalaryNot stated by the employer
Posted6 Jun 2023
Last verified9 Aug 2026
SourceEmployer ATS (workable)
Applications are handled by the employer, not by us.Apply on the employer's site →
Description
If you don't see an opening that aligns with your skills, feel free to reach out to us here. We may have a future opening better suited for your skills. Clover Food Lab is a fast casual restaurant group with one audacious goal – to make vegetables so irresistible that millions are inspired to reduce their meat consumption, resulting in a reversal of global warming. We currently operate 11 restaurants in the Boston area, a Commissary Kitchen in Cambridge, and a local Meal-Box delivery program. Requirements We are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about a role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be the right candidate for this or other roles. 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. Benefits Competitive salary Full health, vision and dental benefits available to full-time benefit-eligible staff Company paid Life & Disability benefits Company paid Commuter Benefit Company paid Blue Bike Program membership Company paid Weekly CSA Farm Share Program Fitness Pay-Back Program Eligible to participate in 401k Savings Plan after 1 year Discounted Clover meals, apparel and shelf-stable groceries sold in our store Free cooking classes Free knife skills 101, 102, 103 classes 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