Parfait is a modern alternative to the ice cream truck, offering scratch-made frozen novelties on a stick and plant-based soft serve, as well as premium drinks on draught (nitro cold brew coffee, tea, and kombucha) in a custom-built truck that was decommissioned by the USPS.

Founded in Lexington, Mass, in 2018, Parfait’s frozen novelties are designed to highlight their all-natural ingredients; by only working with fruits and vegetables at their peak along with a touch of local honey, maple syrup, and/or medjool dates, we eliminate the need for refined sugar, gluten, dairy, and soy in our recipes.

Sustainability is more than a buzzword in our business--it’s our minimum standard--from sourcing ingredients and packaging materials to growing our operations. 

Our business today is small, but our vision is grand: we want to promote the longevity and vitality of our community by encouraging us all to indulge in more whole foods and warm hospitality.

We are looking for ambitious, hard-working founding team members to help us grow and to grow with us. 

Passion and drive trump formal culinary training, although a higher starting pay rate is available for certified food protection managers (ServSafe, Prometric, etc.) and prior work experience in commercial kitchens.

Kitchen prep shifts are currently 3-4 days/week, 3-6 hours each and take place in Stoneham, MA; schedule is negotiable -- this is a family-friendly job.

Responsibilities include:

- receiving orders

- cleaning, trimming and preparing fresh produce

- meticulously preparing recipes according to Parfait's detailed processes and standards

- packaging products for sale

Everyone on the team is always responsible for:

- maintaining a clean, organized and sanitary work station

- washing dishes (mostly smallwares & utensils)

- putting away clean/dry dishes/smallware/utensils

We want to eat food grown by farmers, not chemists; all of our food is made without artificial flavorings, chemical stabilizers, gluten, dairy, and refined sugar. Our high standards for culinary excellence and service are carried over from our days of working in fine dining; rather than Michelin stars, though, our new goal is to encourage more people to eat real food, one dessert at a time, and we would love for you to join us.