Give us a call. 844-4-CHEFHELP | 844-424-3343

Spotlights

Spotlights

Snapchef Training Headquarters
420 Washington Street
Dorchester, MA 02124
Phone: 844-4-CHEFHELP | 844-424-3343
Fax: 508-829-1700

South Boston
30 Preble Street
Boston, MA 02127
Phone: 844-4-CHEFHELP | 844-424-3343
Fax: 508-829-1700

Worcester
44 Southbridge St
Worcester, MA 01608
Phone: 844-4-CHEFHELP | 844-424-3343
Fax: 508-829-1700

Providence
930 Narragansett Blvd
Providence, RI 02905
Phone: 844-4-CHEFHELP | 844-424-3343
Fax: 508-829-1700

Testimonials

I was so happy to come across Snap Chef when our Food Service Director left abruptly last summer. I didn’t realize this was a niche in temporary staffing. To say that they provided us a solution for our food service needs is an understatement. I was sourcing potential candidates within 24 hours of my first contact with Snap Chef. They took care of all screening and background checks and, the approval and billing process was seamless. I definitely recommend Snap Chef and will use them again should our school have the need.
Scott Kennedy, District Manager, Eurest
"Just wanted to mention that the lady at the grill today was the best there has been in a long time! She was happy-go-lucky, but serious, very quick and attentive. Can we keep her, can we keep her????
Jeannie
"I came to Snap Chef because I heard there was an opportunity for work. I worked in many places and with your encouragement I took a full-time position through your "temp-to-perm" program. I just wanted to write and say how much I appreciate what you and Snapchef did for me. I’ll never forget it!"
Nuno
"When I first moved to Boston, I was concerned that it might take me some time to find work in the culinary field. I went to Snapchef on my second day in my new city and was working 2 days later. Being sent to different clients for various lengths of time allowed me to stay sharp in all aspects of kitchen work. After being at a major local hospital for an extended period I was offered a full-time position as a manager of the food services department. I now have a great full-time career all thanks to the team at Snap Chef."
Scott
"I was just made chef at the restaurant I've been working at! It's hard to believe I started with Snapchef as a dishwasher and had never worked in a professional kitchen. I remember the orientation and the ServSafe class and realized this could be a real job for me and my family. I learned so much while working at Snapchef!
Paul
"I just wanted to pass along some feedback on Rodney our Snapper Utility. He did a fantastic job for me and was always willing to learn and tackle special projects. He performed the required job flow with consistency and was a team player. He covered the position really well and needed no supervision on required tasks. Thank you for continuing to send him here to cover over the last 3-4 months. Today is the last day we’ll need him. Please give him a pat on the back for a job well done for you! Take care of him, he is a good guy."
Parys
"Todd joined our Culinary Arts Advisory Board in 2012 and has been an active and invaluable member, using his extensive industry experience to help us refine our culinary academic program, identify placement opportunities for our students, and introduce us to his many connections in the hospitality industry. Todd is “giving back” in the best way possible to help those in the community who need training and a pathway to a career in the culinary sector."
Maarten Hemsley, Founder and Chairman, New England Center for Arts & Technology
"I want to thank you for sending Lester and Souza. Their performance and flexibility have been outstanding."
Tina Beatty, Sodexo
"I am very pleased with my temp today, he is just what I need. I would not be upset to see him for the rest of the week ;)"
Steven White, Sodexo Business & Industry Solutions
"I just wanted to let you know how great Edward Saulnier is. He's been here all week and has been doing a great job both with prep and at the grill. He is very pleasant with everyone and keeps the work station clean.... it's clear that he has pride in what he does and it shows."
Aretha Phillips, Sodexo
"I went to Snap Chef on my second day living in Boston and was working 2 days later. After being a major local hospital for an extended period of time, the client offered me a full-time position as a manager of the food services department. I now have a wonderful career all thanks to the team at Snap Chef."
Scott Siegel, Supervisor, Food & Nutrition Services New England Baptist Hospital
"Just a note, John's been amazing. He's really a great asset to the kitchen and we've been able to do our own work while he's been here, instead of cooking."
Kathleen Laycock, Food and Nutrition manager Beth Israel Deaconess Needham
"I have had Tim the chef at my account for a week and a half. He’s done an excellent job so far and today was no exception. He’s professional, courteous and an overall nice person. He does very well with the guests, too. I’m grateful for his effort and wanted you to know."
Mark Merola, On-Site Service Solutions Sodexo @ EMC Franklin
"I just wanted to let you know that Ed is doing a great job at My Brother’s Table. He seems happy to be here, works incredibly hard and has been putting out great meals for our guests. We are really happy to have him and it seems like a great fit. Thank you so much for your patience and for working with us to find the right person. "
Meredith Nash, Operations Director, My Brother's Table
"Want to let you know that John Barros is a consummate professional. He’s great at what he does and works the entire shift from start till end no questions asked. He does whatever needs to be done and has a great attitude. With some vacations coming up soon I'd really appreciate to have him fill in on our team. I can't say enough good things about his work ethic."
Joseph Pina, Sodexo/EMC Executive Chef
"I know there are many times that we as chef managers need qualified temp labor to help cover large events or vacations when our hourly associates or salaried float team is not available. Snapchef is the company which has proven itself time and time again for sending quality staff with professional courtesy and knowledge."
Steve Minnon, Eurest
“Massachusetts is incredibly fortunate to have a company such as Snapchef to contribute to our state’s thriving small business sector and help strengthen the local economy.”
Charlie Baker, Governor, State of Massachusetts
“Snapchef’s mission and impact in bridging Eastern Massachusetts residents with needed job skills made this partnership a natural fit.”
Catherine D’Amato, CEO, Food Bank
“Snapchef does so much to improve the health and economic vitality of communities.”
Joe Wadlinger , Citizens Bank / Interwise
Snapchef internships give our culinary students the unique chance to work in multiple kitchen facilities, giving invaluable hands-on experience. Even better, after completing their internship, numerous students have been offered full-time employment with a variety of Snapchef clients.
Maureen Dumas, Vice President Career Services, Johnson & Wales University
"Shantell Henry spent her first day with us when we were severely understaffed. The line was spotless and well-kept all night . . . she blew us away with how well she kept the line she worked on. She is the kind of employee I wish I could keep here."
Justina Banning, Buffet Sous Chef, Foxwoods Casino
Johnson & Wales University works closely with Snapchef to provide unique internship experiences for our culinary and baking & pastry students, through which they’re given the opportunity to work for more than 10 different Snapchef clients. This gives them the exposure of working in multiple kitchen facilities and different food service establishments to help them choose the path they’d like to pursue. After completing their internship, numerous students have been offered full-time employment with Snapchef clients.
Maureen Dumas, Vice President, Experiential Education & Career Services JWU

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