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Fresh Food Innovation and Impact

Job in Boston, Suffolk County, Massachusetts, 02298, USA
Listing for: Clover Food Lab
Full Time position
Listed on 2026-01-07
Job specializations:
  • Restaurant/Food Service
    Cafe / Restaurant, Dishwasher / Kitchen Assistant, Catering, Cook & Chef
Job Description & How to Apply Below
Position: Future Roles in Fresh Food Innovation and Impact

Overview

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.

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
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