Full-time

Research and Development Chef

The R&D Chef reports to the Managing Chef and participates in the creative development of new menu items, and proactively improves current menu items to support a competitively superior dining experience.

The R&D Chef also assists in the day to day operation of the Restaurant Support Center Test Kitchen.

ROLES AND RESPONSIBILITIES

  • Remains current on industry and consumer trends and knowledge; supports the team in the development of on-trend, competitively superior food
  • Supports others in converting brand strategies into compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand equity
  • Monitors results of guest feedback as it relates to the introduction and execution of menu offerings; supports menu offering improvement plans
  • Work collaboratively and coach team members by seeking out and supporting training, development, and other professional growth opportunities
  • Develops and nurtures relationships with cross functional business partners
  • Develops food within specified cost parameters to enable achievement of business targets (guest count, margin, menu mix and sales) while delivering on flavor requirements
  • Tests, refines, evaluates, and implements culinary improvements to preparation techniques, processes, or tools for existing or new product development;

ensures consistent application of culinary development standards

  • Assist in the design and execution of guest driven product development including benchtop prototypes, consumer testing, and evaluation of plant trials and full-scale production batches
  • Prepare product specification reviews with accuracy and support operations excellence
  • Supports others to create a range of dishes from a creative brief to meet business initiatives
  • Explores new and exciting culinary techniques and presentations; seeks and leverages inspiration from industry trends, international cuisine, and searches for opportunities to infuse creativity into the development process;

evolves cooking styles

  • Ensures the consistent application of culinary development standards, processes, and established methodologies
  • Supports testing, refining, evaluation, and implementation of preparation techniques, processes, or tools for existing or new product development
  • Translates and documents development recipes by simplifying steps for executional replication
  • Participates in development and accuracy of documentation of recipes and recipe costing and procedures
  • Test and evaluate new products and culinary equipment to support operations excellence, review product specifications for accuracy and operational implications
  • Visits restaurant and / or attends operations meetings to gain operator feedback and insight for potential enhancements to systems, methods, and procedures;

participates in improvement plans to support operations excellence

  • Work closely with vendors, quality, and supply chain partners to identify opportunities and improve existing formulas
  • Works directly with the kitchen assistant and sous chef to ensure the RSC test kitchen is fully operational and inventory is at adequate levels
  • Schedule and prepare food reviews for cross-functional partners and vendors when necessary
  • Maintain accurate records on project files, food reviews, product formulations, yield data, procedures, and costing analysis
  • Oversee the sample requests and inventory with the assistance of the kitchen assistant

REQUIRED SKILLS

  • Demonstrates advanced fundamentals of cooking and professional terminology
  • Strong organizational skills and ability to multitask in a fast-paced work environment
  • Collaborative and ability to work well with others
  • Strong communicator- ability to synthesize culinary ideas into compelling written / oral communications

REQUIRED EDUCATION AND EXPERIENCE

Associate degree in Culinary Arts and minimum three (3) years progressive experience in restaurants, hotel, manufacturing / supplier R&D environment, OR an equivalent combination of education, training, and experience.

OTHER QUALIFICATIONS

  • Ability to drive innovation and creativity into the product development process
  • Demonstrates leadership qualities, holds self and others to high standards
  • Demonstrates an understanding and capability in executing company strategy
  • Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs
  • Demonstrates the ability to operationalize culinary concepts
  • Displays knowledge of and empathy for Operations priorities, systems, methods, and processes
  • Conduct yield and performance analysis tests for all new and current ingredients
  • Ability to travel when needed
  • Passion for food and a visionary of the art of the possible
  • Highly organized with the ability to work in a fast-paced environment while managing multiple projects and meeting deadlines
  • Self-starter with demonstrated ability to manage multiple initiatives simultaneously
  • Demonstrated ability to interact professionally with internal and external business contacts
  • Demonstrated ability to communicate and function effectively within a complex corporate environment
  • Ability to adapt to changing business environments, solve problems, and take advantage of improvement opportunities
  • Professional curiosity and initiative to identify and present process improvement and growth opportunities
  • Ability to take ownership to produce accurate, descriptive, and timely results
  • Ability to multi-task and prioritize tasks
  • Excellent oral and written communication skills

PREFERRED EDUCATION AND EXPERIENCE

  • Bachelor’s Degree in Culinary Arts
  • Multi-unit experience preferred
  • R&D background preferred
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Research and Development Chef

The R&D Chef reports to the Managing Chef and participates in the creative development of new menu items, and proactively improves current menu items to support a competitively superior dining experience.

The R&D Chef also assists in the day to day operation of the Restaurant Support Center Test Kitchen.

ROLES AND RESPONSIBILITIES

  • Remains current on industry and consumer trends and knowledge; supports the team in the development of on-trend, competitively superior food
  • Supports others in converting brand strategies into compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand equity
  • Monitors results of guest feedback as it relates to the introduction and execution of menu offerings; supports menu offering improvement plans
  • Work collaboratively and coach team members by seeking out and supporting training, development, and other professional growth opportunities
  • Develops and nurtures relationships with cross functional business partners
  • Develops food within specified cost parameters to enable achievement of business targets (guest count, margin, menu mix and sales) while delivering on flavor requirements
  • Tests, refines, evaluates, and implements culinary improvements to preparation techniques, processes, or tools for existing or new product development;

ensures consistent application of culinary development standards

  • Assist in the design and execution of guest driven product development including benchtop prototypes, consumer testing, and evaluation of plant trials and full-scale production batches
  • Prepare product specification reviews with accuracy and support operations excellence
  • Supports others to create a range of dishes from a creative brief to meet business initiatives
  • Explores new and exciting culinary techniques and presentations; seeks and leverages inspiration from industry trends, international cuisine, and searches for opportunities to infuse creativity into the development process;

evolves cooking styles

  • Ensures the consistent application of culinary development standards, processes, and established methodologies
  • Supports testing, refining, evaluation, and implementation of preparation techniques, processes, or tools for existing or new product development
  • Translates and documents development recipes by simplifying steps for executional replication
  • Participates in development and accuracy of documentation of recipes and recipe costing and procedures
  • Test and evaluate new products and culinary equipment to support operations excellence, review product specifications for accuracy and operational implications
  • Visits restaurant and / or attends operations meetings to gain operator feedback and insight for potential enhancements to systems, methods, and procedures;

participates in improvement plans to support operations excellence

  • Work closely with vendors, quality, and supply chain partners to identify opportunities and improve existing formulas
  • Works directly with the kitchen assistant and sous chef to ensure the RSC test kitchen is fully operational and inventory is at adequate levels
  • Schedule and prepare food reviews for cross-functional partners and vendors when necessary
  • Maintain accurate records on project files, food reviews, product formulations, yield data, procedures, and costing analysis
  • Oversee the sample requests and inventory with the assistance of the kitchen assistant

REQUIRED SKILLS

  • Demonstrates advanced fundamentals of cooking and professional terminology
  • Strong organizational skills and ability to multitask in a fast-paced work environment
  • Collaborative and ability to work well with others
  • Strong communicator- ability to synthesize culinary ideas into compelling written / oral communications

REQUIRED EDUCATION AND EXPERIENCE

Associate degree in Culinary Arts and minimum three (3) years progressive experience in restaurants, hotel, manufacturing / supplier R&D environment, OR an equivalent combination of education, training, and experience.

OTHER QUALIFICATIONS

  • Ability to drive innovation and creativity into the product development process
  • Demonstrates leadership qualities, holds self and others to high standards
  • Demonstrates an understanding and capability in executing company strategy
  • Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs
  • Demonstrates the ability to operationalize culinary concepts
  • Displays knowledge of and empathy for Operations priorities, systems, methods, and processes
  • Conduct yield and performance analysis tests for all new and current ingredients
  • Ability to travel when needed
  • Passion for food and a visionary of the art of the possible
  • Highly organized with the ability to work in a fast-paced environment while managing multiple projects and meeting deadlines
  • Self-starter with demonstrated ability to manage multiple initiatives simultaneously
  • Demonstrated ability to interact professionally with internal and external business contacts
  • Demonstrated ability to communicate and function effectively within a complex corporate environment
  • Ability to adapt to changing business environments, solve problems, and take advantage of improvement opportunities
  • Professional curiosity and initiative to identify and present process improvement and growth opportunities
  • Ability to take ownership to produce accurate, descriptive, and timely results
  • Ability to multi-task and prioritize tasks
  • Excellent oral and written communication skills

PREFERRED EDUCATION AND EXPERIENCE

  • Bachelor’s Degree in Culinary Arts
  • Multi-unit experience preferred
  • R&D background preferred
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ons :

Produces and oversees breakfast, lunch and dinner depending on

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