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Part-Time Remote Support Team Member – Workweek Lunch (2 Positions Open)

January 5, 2021 by Talia Koren Leave a Comment

Hi! I’m Talia Koren, the founder of Workweek Lunch, and I’m looking for TWO patient and detail-oriented Support Team members to be there for our lovely customers when they run into issues using our site, have account questions and more. We are proud of the customer service we’ve been able to offer so far and need YOUR help to keep it going as we grow!

This role is ideal for someone who loves to be a helping hand and knows the value of amazing customer service. Knowing how to cook is a major plus. You’ll be talking directly with customers on multiple platforms, so being able to manage different channels and stay organized is a must.

We’re looking for two Support Team members based in the US. One for weekends only (a few hours every weekend) and the other is for weekdays during business hours.

You won’t be alone. We will still have other WWL Team Members jump in as needed depending on the volume of support requests!

Please read the full application before applying! More details below.

Summary of the Support Team Roles

The below applies to both roles.

  • These are entry-level roles. Experience isn’t required, but previous retail or customer-facing experience is a huge plus.
  • Our customers generally need help with issues such as using our new website and understanding its functionality, logging in or updating their account, canceling or re-starting their memberships and other changes to their accounts.
  • We manage support requests and customer questions through email, our Facebook group and Slack.
  • Knowing how to cook will help a lot in this role, as you may need to answer cooking questions occasionally.
  • We will train you on everything when you get started since we use a few platforms that aren’t widely known.
  • These are part-time remote roles. You can be based anywhere in the US.
  • You must be able to work during business hours Monday – Friday OR day-time hours on weekends.

Detailed Responsibilities – Weekday Support Team Member

  • You must have a working laptop/computer and wifi.
  • You must be patient, positive and have a natural desire to help others. In this role, you’re playing a major part in our member’s success in the kitchen!
  • Manage emails in our customer service inbox: all emails get a response within 1-2 hours if possible during business hours. Outside of business hours, we aim to respond within 12-18 hours.
  • Customer account management: this involves updating customer’s email information, canceling or re-starting their accounts when they run into issues, helping them get the weekly emails if they’re missing them and processing refunds.
  • Answering general questions on our platforms: in addition to email, we receive questions from customers via Instagram DM, in our Facebook Group. You will help manage those as well!
  • Responding to bug reports: This is new, but since we have a new site, we occasionally respond to bug reports that come in via Slack to get more info or notify members that the issue they’re reporting has been fixed.
  • Recipe fixes: When members point out recipe mistakes, you will help us correct them. You will get the correct info for recipes from me or our Recipe Team members.
  • Communicate with our Recipe and Site Development team members: To get information to relay to customers, you will communicate with other team members! We use Slack to chat and we’re all super friendly!
  • Collect Feedback: You will be contributing to a shared grid (Google Sheet) where we collect positive and constructive feedback from members to refer back to.
  • Facebook Group Support: You will be a part of our member’s only Facebook group to field questions and support our amazing Facebook moderator! Our Facebook moderator will also tag you in posts that require attention.
  • Ad Hoc Projects: If it’s a slow week and you’re interested in helping out other aspects of WWL, we are open to it!

Detailed Responsibilities – Weekend Support Team Member

  • You must have a working laptop/computer and wifi.
  • You must be patient, positive and have a natural desire to help others. In this role, you’re playing a major part in our member’s success in the kitchen!
  • Manage emails in our customer service inbox: all emails get a response within 1-2 hours if possible during biz hours. Outside of business hours, we aim to respond within 12-18 hours.
  • Customer account management: this involves updating customer’s email information, canceling or re-starting their accounts when they run into issues, helping them get the weekly emails if they’re missing them and processing refunds.
  • Answering customer questions on Instagram DM: in addition to email, we receive questions from customers via Instagram DM. You will be helping to manage these as well!
  • Checking in on our Facebook group: most of the cooking goes down on the weekends and we see heavier activity on Saturdays and Sundays. We’ll need you to pop in and help answer questions so customers can accomplish their weekend meal prep successfully!
  • Communicate with Weekday Support Team Member about what came in over the weekend that they may need to handle!

Compensation & Hours – Weekdays Only

  • This is an entry-level part-time remote role. You must be based in the US.
  • We’ll need you for 10-12 hours/week, and you must be available every day of the workweek (Monday-Friday). We work 9 am-6 pm ET / 8 am-5 pm PT – so you’ll need to be able to come online sometime in this window!
  • Rate: $1,350/mo to start. Payment schedule TBD depending on your needs!
  • We do not provide health or retirement benefits at this time.
  • You can take off as much time as you need as long as you tell us ahead of time so that we can have someone cover you!

Compensation & Hours – Weekend Only

  • This is an entry-level part-time remote role. You must be based in the US.
  • We’ll need you for 4 hours on the weekend (2 hours per each day of the weekend), and you must be able to come online on both Saturday and Sunday.
  • Rate: $400/mo to start. Payment schedule TBD depending on your needs!
  • We do not provide health or retirement benefits at this time.
  • You can take off as much time as you need as long as you tell us ahead of time so that we can have someone cover you!

Our customers already love the existing customer service we provide and we’re aiming to stay consistent and improve as we go. I can’t wait to keep improving our already great service with your help!

Please do not apply if you have a full-time job!

Apply here

Click the link above to apply. Looking forward to e-meeting you!

Please do not email us a resume or DM us via Instagram about this role.

About Workweek Lunch:

WWL is an online meal plan subscription and food blog dedicated to helping people all over the world meal prep to save time, money and eat more homecooked meals.

I started WWL in 2016 as a food blog and Instagram account and we launched the subscription in 2018. The subscription includes weekly meal plans, tested meal prep recipes, a meal planning tool and access to a private community.

It’s the only meal plan subscription that aligns with Intuitive Eating and is not made for weight loss, calorie counting or food restriction, which is one of the main reasons people come to us over our competitors. WWL has been featured in the New York Times, Women’s Health, Buzzfeed, The Kitchn, NBC Better, Prevention and more.  

Scroll to the bottom of this page to read more about our company culture and mission.

WWL has big plans to scale up in 2021 and the years to come. We just launched our new incredible membership website (the future home to all these recipes) which will help us continue to build our member base. We’re also developing new products to help our customers and readers improve as home cooks. 

Our Culture & Mission

The mission behind Workweek Lunch is to help people create their own systems around food that allow them to live a more full life. It’s easy to feel bogged down by worrying about every meal. Our content and services help busy folks with meal planning, recipe searching, grocery list making, food budgeting and learning how to streamline the cooking process so they can spend less time in the kitchen and more time doing what’s important to them.

We currently have a small entirely remote team of two full-time employees (including me) and a handful of contractors based all over the country. Everyone on our team is friendly, inclusive and we’re all self-starters. We’re passionate about serving our community and customers, learning more about the ins and outs of our industry and having fun while working, of course!

At WWL, we work hard and we get it all done, but it’s important to us that work is never a source of stress. We’re making meal plans, not saving lives. We value our work and having a life outside it, which is parallel to our philosophy around meal prep and food.

Workweek Lunch is an Equal Opportunity Employer. Workweek Lunch does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need.

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Workweek Lunch | Talia Koren
Figuring out the best portion size for meal prep i Figuring out the best portion size for meal prep is a process! But it’s something only you can decide for yourself through experimentation.
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And even when you know generally how much you like to eat in one sitting, you’ll still get it wrong sometimes and make too much/too little food. That’s ok!!
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The containers in the top row of this photo are the “standard” sizes of meal prep containers you’ll find online or in grocery stores. You can find links in story highlights!
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Just note that even though a container holds 3 cups of food doesn’t mean there’s actually 3 cups of food in there! I never fill mine to the very top. That’s just a practicality thing.
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Also 3 cups of a salad is different than 3 cups of chili. It’s not just about the container size, but the balance of what’s IN them too. And I don’t mean balance as in “healthy” vs not... I mean balance of macronutrients like protein, carbs, fat, veg etc.
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For our recipes: most of our members say the portion sizes are on the bigger side, but that only means they get more servings out of it! We never tell anyone how much to eat.
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We always get questions around pancakes, muffins, breads etc. it’s hard because YOU are the one deciding to eat 1 muffin in one sitting or 4. Or all of them. We don’t care. Same with pancakes - it depends on how big YOU make them and how many you want to eat. Same with wraps. How big are your wraps? If they’re small, would you make 2 wraps in a “meal” or 1? It’s really up to you.
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Sometimes I prep too much and don’t finish meals. Sometimes it’s too little and I eat more after the meal. My best advice: go into meal prep knowing your body needs different amounts of food every day. At least you’re prepared because you DO need to eat every day!
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I hope this helps clear up some questions around portion size, which is often sooo connected to dieting and restriction.  But it’s really up to YOU to determine.
Coming next week to WWL: soyrizo/chorizo breakfast Coming next week to WWL: soyrizo/chorizo breakfast burritos! 🌯It kinda rhymes. And it tastes so good!
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👍🏼I’m storing mine in @stasherbag (gallon size) in the fridge and reheating them in the microwave and broiler (yes if you have an air fryer or toaster oven go for it, I don’t have one!)
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👈🏼Swipe to see a burrito rolling tutorial in here too!
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😍We love prepping breakfasts in the WWL Program. Learn more in my bio link about our weekly meal plans, grocery lists, meal planning tools and easy recipes for omnivores and plant-based eaters!
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Oh and yeah I did the trendy quesadilla hack with the leftovers for my lunch today 💯💯
Yes, it’s definitely easier said than done but t Yes, it’s definitely easier said than done but this is basically it. 👇🏼
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It seems counterintuitive but the answer to binge eating isn’t more restriction.
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Restriction is generally what fuels binge eating a good amount of time, although not always. This post is meant to address binge eating as a result of restriction, not Binge Eating Disorder. Just to make that clear!
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And I’m sending compassion and virtual hugs to anyone who is currently dealing with binge eating in any form.
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I used to try so hard to avoid chocolate, peanut m&ms (my fave), bread, pasta, cereal and sweets in general by not having them in the house. But guess what I used to think about ALL THE TIME? All the foods I restricted. And when I had an opportunity to eat them, I ate A LOT of them because I thought it was my last chance. Which led to more guilt and more restriction followed by, you guessed it! More binge eating. It’s such a rollercoaster.
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I started making peace with these foods by buying them for the house one at a time until I felt more in control around them. Until I forgot they were even there. Restriction gives food power over us. Permission does the opposite.
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Now I hardly ever binge eat thanks to incorporating all the foods I like into my daily/weekly eating routine AND eating regularly throughout the day, which is why I don’t get ravenous at night. It took time but I feel a lot better.
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Where are you in your journey when it comes to this? What are steps you’re taking/you’ve taken to help make peace with your binge foods?
It feels like a year went by since we put out last It feels like a year went by since we put out last Wednesday’s new meal plan. 😅
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It’s been a crazy and stressful time to be alive yeah? If this week you noticed a change in your appetite caused by stress - that’s NORMAL. Do your best to roll with it and practice self compassion. And maybe cooking can be a good distraction while also giving you an chance to take care of your future self.
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👈🏼Swipe through to see what we have featured this week in the WWL Program for members!
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👍🏼All of these recipes are either new or freshly updated! Lots to try, and if these don’t inspire you, we have HUNDREDS of meal prep recipes to choose from. You can create your own meal plans in our program! Yay flexibility!
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👇🏼We have:
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🍯Honey Dijon Salmon Greens & Orzo Bowls
(Vegan alt: Everything Tofu)
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🥦Teriyaki Turkey Meatballs
(Vegan alt: Chickpea balls)
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🥕Sheet Pan Veggie Soup (vegan)
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🍓Berry Parfaits with Homemade Granola
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🧇Nut Butter & Jelly Waffles!
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❓Which are you excited to try? Share below!
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🙌🏼And if you want to dive in with this plan and our recipes, planning tools and private community, sign up for the WWL Program in my bio link! Can’t wait to see you inside and help you have a little less stress in your life.
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Photos and recipes by me and @pinkleme, our assistant recipe developer, meal plan production by @alyssalash28
This weekend’s prep was super fun and fairly eas This weekend’s prep was super fun and fairly easy! I still had plenty of time this weekend to enjoy the farmer’s market, watch movies with my partner, finish an audiobook and do some deep cleaning.
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👈🏼Swipe left to see the cost breakdown of what I spent on groceries this week. We consistently spend the most on produce each week thanks to having a stocked pantry!
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👇🏼MEALS
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BTW most of these might not end up in the WWL Program - more on that later! But I hope they give you some good inspiration.
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🥑Mission-Inspired Burrito Bowls with avocado, crema and pico de gallo on the side! I made the tastiest carne asada for this recipe in my cast-iron.
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🥦🧀Broccoli cheddar soup!
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🌯Roasted sweet potato and chickpea wraps with avocado, kale and radishes. These are meant to be eaten cold or room temp,
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🫐Homemade Granola Parfaits! These are coming to WWL tomorrow for members - learn more in my bio link. Yes, the granola did get soft but I didn’t mind!
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🍿Snacks: celery, homemade hummus, grapes and homemade popcorn.
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📆All of these meals will be eaten by Thursday! We reheat them in the microwave as needed.
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🤷🏻‍♀️I don’t know the calories because I don’t count!
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😍Feels so good to be back into a regular work/prep routine after the holidays and I’m super motivated by our personal financial goals for 2021 to keep going.
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❓Got questions about this prep? Drop them below!
When I stopped dieting (restricting food to be the When I stopped dieting (restricting food to be the smallest version of me) my world opened up.
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✨It was like all of the sudden I had the time and mental energy to focus on other things like side hustling, dating, planning my move to Colorado, exploring NYC with my friends more and reading more. Oh and learning how to cook with regular butter and flour. 👩🏻‍🍳That’s what I remember about that season of my life. I can’t believe how much time I used to spend in the gym, counting calories and generally avoiding social situations where there would be food  that was outside of my control. And the stress!! All that stress and guilt probably did more harm than what I was eating.
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✨Over the weekend I received more DMs than usual about my food choices and how I “balance” certain things I eat. The truth is I don’t think about it that much anymore. It’s taken years to get here but I can trust my body and thanks to cooking, it’s not a challenge for me to incorporate a variety of health-promoting AND flavorful ingredients.
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✨It’s hard to be fully present when our minds are cluttered with thoughts around food based in guilt and fear (thanks to diet culture). Health is important. But is the focus on it holding us back from actually just living?? We all end up in the same place - I know that’s morbid but it’s true.
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✨Something to think about: does the way you think about food serve you or hold you back? No judgement no matter where you are in your journey.
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✨And if you find the diet mentality helps you or is positive, I’m not here trying to change your mind. My aim is to help folks who may be ready to explore new ways to think about food outside of what’s “good” or “bad.”
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✨This mentality switch doesn’t happen overnight! But I hope this post helps you become more aware of how you think about food. Always come from a place of curiosity when it comes to your relationship with food, not judgement.
Here are mine, what are yours? 👇🏼👇🏼 . Here are mine, what are yours? 👇🏼👇🏼
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🙏🏼I hope if you’re stuck on what to make for the week, this can give you some inspiration.
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🙌🏼These are all easy, versatile and the types of meals I make when I need a break from recipe development - which sometimes requires me (and my assistant developer) to eat food we aren’t necessarily in the mood for. It’s part of the job!
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Stay tuned in stories to watch my meal prep session go down today!! Looking forward to this week already... hoping it’s better than the first week of 2021 🙏🏼
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RECIPES for these meals can be found in the WWL Program for members (except for the freezer preps - they’re not ready yet). Learn more about our weekly flexible meal plans, recipes and grocery lists in my bio link! You can jump in on a free trial before you commit.
Last Saturday I prepped 32 dinners for the freezer Last Saturday I prepped 32 dinners for the freezer and we cracked into a few of them this week! 😅Here’s how the freezer prep stir fry went down.👇🏼
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🥦I froze chopped chicken in soy sauce and honey (a very easy stir fry sauce), along with bell peppers, carrots, broccoli, garlic and ginger.
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😮You’re SUPPOSED to blanch veggies (flash cook them in boiling water) prior to freezing, but I didn’t. And it was fine.
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⏰We took the stir fry bag out of the freezer and put it in the fridge at 12pm and cooked at 6pm that day. So the ingredients were partially frozen. I think that’s why I overcooked my chicken - I thought it was more frozen than it was. This takes practice!
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🍜We cooked noodles on the side (my partner is obsessed with noodles) to go with this meal.
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👩🏻‍🍳Was it the best stir fry I ever had? No, mostly because of my chicken mistake. But it was still WAY better than the stir fries I tried to make when I first learned how to cook. And I’m excited to eat it again in a few weeks since we have another batch waiting for us in the freezer!
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🤷🏻‍♀️Also - we got 3 servings out of this. Not 2 like I was hoping for. But I’m not complaining! My partner enjoyed the leftovers for lunch the next day.
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👉🏼You don’t have to use a plastic bag for these freezer meals. As I explained in my previous post about freezer meals, this was our first go at this and I want to make sure we LIKE this method of cooking before investing money into specific reusable bags and containers for this. I’m all for using less plastic. And saving money. And being practical.
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🙏🏼I hope you find my sharing this experience useful! If you can’t prep full meals on the weekend, this method of freezer prep still helps save time, money and mental energy on busy weeknights.
It doesn’t matter how real I try to keep it here It doesn’t matter how real I try to keep it here on IG, it’s impossible to share everything. So this is a reminder that IG content is never the full picture! And perfect eating does. Not. Exist.
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😤Finding balance is soooo hard. And once you find it, something in life changes and you’re thrown off again. Circumstances change. Priorities change. The weather changes. And we can only control so much.
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🌮For me, balance is very much about meal prepping to reduce the stress of figuring out and dealing with every meal while leaving room for spontaneity.
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🗓If you’ve been here for awhile, you know I leave 1/3 of meals in my personal weekly plan open for random meals, takeout, etc.
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👉🏼Even in the WWL Program (more info in my bio link), our meal plans consist of 14-16 out of 21 planned meals per week (that you can change of course!) because planning every meal is unrealistic, miserable and will eventually lead to food waste.
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🍔I even plan around my cravings! If I’m craving a burger on a Tuesday but still have meals to eat that I prepped, I pencil in a burger date with my partner for later in the week. It helps us avoid food waste AND honor cravings. I’m not restricting by not “allowing” myself to eat a burger the moment I want it - I’m being practical and eating the food available to me first and having a burger later. This is a way I’ve built trust around my body and its cravings.
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💕TL/DR: food choices are personal. They’re different for everyone. You know what’s best for you. And You can never know the full story based on one IG post or one meal your friend/family member orders at a restaurant.
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Hope you have a relaxing weekend 🙌🏼
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