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Worker Benefits

Work where you want, when you want. Find flexible shifts in dynamic hospitality environments, part-time, full-time and per diem.

Worker Benefits

Work where you want, when you want. Find flexible shifts in dynamic hospitality environments, part-time, full-time and per diem.

FastTrack Culinary Training

Our FastTrack course for individuals new to culinary arts, prepares entry level workers for dynamic commercial kitchens in just 20 hours. The course can be taken online and also supported with in-person instruction from our professional chefs at our training facilities.

Staffing Solutions

A wide range of back-of-the-house and front-of -the-house staff can be requested using our mobile SNAPapp. Employers can seamlessly post shifts, track hours, and process payroll.

Staffing Solutions

A wide range of back-of-the-house and front-of -the-house staff can be requested using our mobile SNAPapp. Employers can seamlessly post shifts, track hours, and process payroll.

Connecting job seekers to
job opportunities since 2002

Total Clients
Students Trained
Total Shifts Filled

What our clients are saying…

“Using the Snapchef Portal has made ordering, managing and planning our temporary labor use by and far way easier than prior experiences with other temp services. Arwen, Mohammed and Cherise are quick to respond to any issues we may have throughout the entire process. Arwen is quick to resolve last minute requests and without fail almost always has someone to fill in last minute. If there are issues with specific employees they are quick to correct any issues and ensure that it does not happen again. All in all the whole process is made extremely easy from start to finish.”
Holly Brennan, Stonehill College, Sodexo
“I want to thank you for assisting us with staffing our open Deli Cook position while we search for the right candidate. Jon Pearson and Mike who filled in most of the time were the right fit for our staff and operation.

I find the Snapchef website easy to use when placing orders especially being able to request particular staff like Jon and Mike. The site is user friendly. I like how I can confirm hours worked with breaks and give a quick rating or feedback of each staff member if I choose.

Again, thank you for helping us with our staffing needs with qualified individuals and your quick response when needed. You have been a pleasure to work with throughout the year.”

Ben Miller, Compass
“Snapchef has become an invaluable partner here at Brightview Commons, helping to ensure that our dining services department fully exceeds our residents expectations. The Snapchef portal and app have made scheduling very easy, as our needs are constantly changing and fluctuating. The office team is always available to answer questions and is very helpful. Arwen Robitaille, Operations Manager for Rhode Island, has exceptional communication skills and is always within in reach.”
Max Manning, Brightview Commons

It has been a pleasure partnering with Snapchef to staff our kitchen while our kitchen manager was out on leave, and then again when one of our cooks resigned.  Shana and Sean have been all stars since day one, and I feel very blessed to have had them at Manville.

David Zimmer, Director, Manville School

Hey Leanna,

Cali did well this past week. She’s got a great attitude and like you had previously said, she’s so eager to be working and learning new things. Anything we asked her to do was done without any kind of hesitation and she’s not afraid to ask any kind of questions or be corrected. I think she’s got great potential and I would take her any time.

Lindsay Kustigian, Sodexo Manager at Anna Maria College

I have had the pleasure of working with Snap Chef Worcester for 10 plus years.  No matter what time I call they are always there to support our needs to run our business.  They care about their employees and make sure they are trained to support business’ needs.  In addition, they work with you to find the right fit for your location.  It is truly a partnership that helps a business be a success.

Jennifer Eddy, General Manager, Bose for Sodexo

As you know we have been very challenged with short staffing for almost 2 years and knowing that I can log into your Snap app or the online portal and request someone with the skill set we need has been wonderful. I also like that I can see who is being sent prior to arrival and that I can adjust timecards accordingly. I just wanted to take a moment to say thank you to you and your team in the Worcester office (Sara & Adriene) for always supporting us. I also appreciate all the communication from you and your team. I am always notified of changes and when the team members arrive onsite. You’ve even gone up and above for us by sourcing folks from the Boston office to assist me in a pinch as well. Kudos to you all!!!

“As the director of culinary operations for Roger Williams University, I find using the Portal and Snap app to be efficient and useful. Once I became familiar with the platforms, it made scheduling and adding in any special requests simple. It has been an absolute pleasure working with the Snapchef office especially with Arwen Robitaille. I always felt confident with reaching out to the office for any questions that I may have had. The response time is on point and consistent, which is key when running a larger operation.”
Jonathan Cambra, Roger Williams University

What’s Cookin’

Snapchef Partners with SHFM to Support Active-Duty Service Members


We are proud to join in SHFM Foundation's Military Appreciation Initiative, known as the "We Care Program" for the second year in a row and we were excited to have Benchmark Strategies (one of our local partners) match our donation!   The We Care Program allows SHFM members to support a member of the military by purchasing goods, packing and sending a very much appreciated Care Package to an Active-Duty Service Member. Many of our Air Force Personnel, Sailors, Marines and Soldiers are deployed, far from home, in areas with limited access to retail convenience items, the everyday things we take [...]

Recipe of the Week: Italian Cassata Cake


Our recipe of the week comes from Director of Franchise Development, Walter Miska. Walter has this to say," My grandmother would make this for our family when I was a child. I could always make room for Cassata – no matter what was served for Sunday Dinner". Ingredients: 2 lbs. Ricotta 1 c. sugar 1 tsp. vanilla 2 1/2 doz. unfilled lady fingers 1/4 c. white Creme de Cocoa liquor 1/4 c. mini chocolate chips 1/4 c. candied fruit (optional) Split cherries for decoration Directions: Combine Ricotta, sugar, vanilla and liquor. Beat with electric mixer at medium speed about [...]

Recipe of the Week: Shrimp Fettuccine Alfredo


Our recipe of the week comes  from Boston Operations Manager, Roly Luna. Roly has this to say, about why this recipe is his fave! "This is one of the dishes my dad knows how to make really well. He used to do it when my mom wasn't home. It was always so nice to see him cook with so much love and passion to feed his kids". Ingredients: Salt Fettuccine Olive oil 1 pound of Shrimp black pepper butter heavy cream grated cheese Directions: cook the pasta season the shrimp with salt and pepper cook the shrimp with the [...]

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