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

Job Description

Work today, get paid today! Schulte Hospitality Group believes you should be in control of your income, that's why we're proud to partner with DailyPay , giving you access to your money when and where you need it! Schulte Hospitality Group is seeking a dynamic, service-oriented Executive Chef to join our team! SHG is an organization whose success is rooted in its service culture.

Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do.

We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development.

We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, a robust benefit package and an atmosphere designed to encourage and promote career growth within the company.

Our Company : Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry.

We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries.

Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment;

hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance / sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets / exceeds federal, state, corporate, and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet / exceed management / budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferredMinimum of three (3) years of experience in a culinary leadership roleFood safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests PERKS / BENEFITS Work Today, Get Paid today with DailyPay! Track your daily income with updates after every shift you workTransfer your earnings instantly or next dayAutomatically save a portion of your paycheck In addition to DailyPay, Schulte Hospitality Group offers a robust selection of perks / benefits that include, but aren't limited to : Paid Time Off, Unlimited Referral Bonuses, Growth and Career Opportunities, Hotel Discounts, 401K, Health / Dental / Vision Insurance, Short-Term / Long-Term Disability, Flexible Spending Accounts, Health Savings Account, Pet Insurance, Dependent Tuition Benefits, EAP Program, Marketplace Discounts at various retailers such as Disney, Apple, AT&T, Verizon and more, and a flexible and fun working environment! *Schulte Hospitality Group is an Equal Opportunity Employer.

Immediately Hiring : Executive Chef!

The ideal candidate will have 10+ years of experience.

We offer our Executive Chefs benefits and perks here are a few :

• Quarterly Bonus
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Domestic Partner Benefits
• Paid Time Off
• 401(k)

Summer House on the Lake is making its Disney Springs debut in 2023. Summer House on the Lake will be open daily for lunch and dinner service, with weekend brunch available Saturdays and Sundays.

The California-inspired menu is reminiscent of the overall Summer House brand and includes simple, seasonal ingredients specific to the local Florida market.

The full-service restaurant will also include three outdoor patios with one area overlooking the lake, an in-house bakery featuring the brand’s famous cookies, and an extensive wine and handcrafted cocktail list that offers a selection of alcoholic and nonalcoholic to-go drinks on-tap that can be enjoyed around Disney Springs property.

No matter the weather, the bright and airy vibes always fill the atmosphere. Whether you’re in for date night, a family get-together, or brunch with friends, summer is waiting for you on the other side.

Caring. Creative. Careers.

Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work.

We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.

If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.

EOE. We participate in E-Verify / Participamos en E-Verify

Executive Chefs are responsible for the following : Oversees and monitors all back of house (BOH) operations, ordering and systems for the restaurant;

develops menu items in partnership with Partners / Chef Partners; and ensures effective BOH training programs in collaboration with the designated trainer and chefs.

• The Executive Chef is responsible for all food and and BOH employees and maintains a focus on : menu creative process and menu changes, all that can be replicated in a high volume environment;
• overseeing all BOH hiring, training and approving all BOH schedules; mentoring, teaching chefs and annual reviews;; overseeing BOH reviews for hourly team members;
• monitoring and controlling BOH labor and food costs; reviewing and approving all invoices and inventories prior to statement preparation;

overseeing all BOH cleaning, organizing and sanitation; and growing the business.

Essential Functions

• Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders
• Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements
• Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.)
• Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order
• Partner with GM, designated managers and chefs to regularly review and maintain recipe books
• Create new and maintain existing recipe costing in partnership with GM and designated chefs
• Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders / restrictions
• Ensure proper food storage and food quality standards including consistency and presentation
• Ensure repair and maintenance needs are met and / or communicated to designated manager
• Understand and follow the food allergy procedure and special orders / restrictions
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
• Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner
• Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team
• Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination
• Ensure that kitchen equipment is maintained and repaired as needed
• Assist with or perform the following tasks if needed : pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards;

and review kitchen personnel needs and issues

• Contribute to shift meetings when needed
• Participate in all new openings (local and out-of-state) as needed
• Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed
• Travel overnight occasionally as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectivelyunder pressure
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and / or lift up to 25 pounds, occasionally move and / or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Organize and conduct periodic informational seminars for employees
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed

Luke’s Kitchen and Bar, is the third concept by the partners of Park Lights Hospitality Group, of Luma on Park and Prato led by visionary chef Brandon McGlamery, Executive Chef Jason Campbell, and operations maven Tim Noelke.

We are an everyday neighborhood restaurant that delivers culturally and community inspired, ingredient-driven dishes focused on our unique takes on American cuisine.

We make everything in-house and we source locally as much as possible. Inspired by the culinary traditions from coast to coast, our team delivers carefully curated oysters, an array of small plates, and entrees cooked over an open fire grill.

The beverage program features classically-inspired libations prepared with fresh and house-made ingredients, as well as an extensive selection of craft beer and wine.

We are looking for an experienced Line Cook to join our talented team and help prepare meals according to our standard recipes.

In this position, your principal goal will be to prepare high-quality meals that meet the exact specifications.

You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills.

Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth.

Please Specify Whether You Are Looking for AM or PM Position

Job Duties

• Ensure the preparation station and kitchen are set up and stocked.
• Make sure food preparation and storage areas meet health and safety standards.
• Clean prep areas and take care of leftovers.
• Stock inventory and supplies.
• Cook menu items with the support of the kitchen staff.

Skills and Qualifications

• High school diploma or equivalent qualification.
• A minimum of 2 years’ experience in a similar role.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team.

Working at Luke's Kitchen and Bar

• Health insurance

ons :

Produces and oversees breakfast, lunch and dinner depending on

schedule, for quality assurance of meal presentation and portion

control

Prepares and coordinates all meals from standardized recipes

Assists in the coordination of prep for the following day’s menu

Participates in a pre-meal meeting with food servers to review

detail of daily menu

Keeps stock rooms, coolers and freezers clean and rotated. All

food must be labeled, dated and stored in accordance with local,

state and county health department policies

Ensures an adequate number of culinary employees each shift and

ensures absences are covered as to not allow coverage holes

Assists in menu and recipe development

Assists in food ordering and inventory

Assists in the adherence to maintaining budget compliance for

daily food costs

Assists in applying appropriate loss prevention procedures

Assists in training, scheduling, of employees in accordance with

HRA’s human resources policy

Assists in the coordination and execution of special events

Maintains kitchen cleanliness and food preparation according to

state and local health department code requirements