R&D Chef

JOB TITLE: R&D Chef

FLSA STATUS: Exempt

DEPARTMENT: Research and Development

REPORTS TO: Director of Culinary Research & Development

LOCATION: Lake Forest, CA Test Kitchen

SALARY RANGE: $89,000 - $110,000 / Annual

SUMMARY:

The position supports the organization in the identification, ideation, development and implementation of New Product initiatives and Innovation pipelines in support of the Brand vision and growth strategies, bringing Core Menu brand positioning to life through the optimization, benchmarking, testing and validation of current menu offerings. Skills required include a blend of highly developed culinary creativity with a demonstrated knowledge of food (a well-developed understanding of American/Mexican/Latin fusion inspired food is greatly preferred). Practical operational capabilities must include: food costing and related financial skills, practical experience with both quantitative and qualitative evaluation of foods and food equipment/procedures, effective utilization of vendor/supplier assets against strategic goals and a demonstrated ability to effectively train peers and unit-level internal partners in support of new product roll-outs.

Key responsibilities include: concept ideation; prototype development; manufacturer scale up, operational viability optimization, training and presentation of concepts and products, analytical evaluation of products, maintenance of the internal recipe and costing database and the efficient sourcing and management of the Test Kitchen product inventory.

Must demonstrate the ability to successfully manage multiple projects concurrently in a lean, dynamic and fast-paced culture.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Identify and present opportunities to optimize Core Menu products, procedures or workflow.
• Liaise with Operations and various departments to provide culinary/R&D solutions and improvements to in-restaurant performance.
• Support training department with the development and execution of operations procedure, job aids and in-field training.
• Regularly audit unit-level execution of food and beverage initiatives, providing feedback and solutions for improvement.
• Maintain and regularly update the internal recipe and recipe costing databases, yield calculations and vendor portfolio.
• Partner with Purchasing and other departments on the development of packaging and procedural solutions for all products.
• Prepare appropriate documentation and materials to ensure a seamless transition from Research and Development to key departments, including cost analysis.
• Interact in partnership with Operations/Purchasing/QA to refine product specifications to deliver executional consistency, viability and recipe yields
• Take on additional projects as required by department or concept. Partner with Purchasing on an as-needed basis to validate cost savings opportunities.
• Support Marketing on projects requiring a culinary resource such as photo shoots
• Maintain the cleanliness and organization of the test kitchen, test kitchen coolers and freezers, and all equipment and small wares. The test kitchen must be kept clean to company and county health department standards.
• Assist R&D team with development and presentations.
• Support the team to maintain our Research & Development plans and timelines, including key tasks and milestones to meet project due dates.
• Perform technical functions, such as product yields, shelf life, time hold and improvements studies.
• Set up and break down cooking stations.
• May perform other responsibilities as assigned. Responsibilities and duties may change when circumstances dictate. (e.g., emergencies, changes in workload, rush projects, other tasks)

SUPERVISORY RESPONSIBILITIES:

NA

QUALIFICATIONS:

• 2+ years minimum progressive experience as an R&D Chef/Executive Chef. Experience in the chain restaurant (QSR/Fast Casual) segment preferred.
• Creativity: ability to identify opportunities and create new, innovative solutions. Strong analytical/investigative and troubleshooting skills
• Ability to manage multiple projects from start to finish while maintaining priorities and details
• Culinary expertise: theoretical understanding and practical application of culinary principles.
• Ability to create a prototype product solely from an idea. Can reverse engineer a finished product back to its source ingredients. Well-developed sense of taste, aesthetics, and value-drivers in food. Knowledge of American/Mexican/Latin cuisine.
• Operations experience - is familiar and comfortable with the level of operational capabilities and equipment platforms within our category and is able to design products for success within those parameters.
• Financial acumen: has experience in food costing, yield analysis and financial reporting.
• Consumer driven: integrates consumer feedback, trends and insights into product development process.
• Demonstrated ability to take direction, formulate a plan and execute that plan with limited direct supervision.
• Demonstrates the exceptional attention to detail required when documenting formulations, inputting costs, evaluating products and managing multiple deliverables/timelines.

LANGUAGE SKILLS:

• Must openly engage and leverage knowledge and experience during cross-functional ideations, meetings and planning sessions.
• Assist with culinary execution for specific PR initiatives
• Excellent written and oral communication skills
• Demonstrated strength presenting ideas in a food cutting, training, or PR initiative environment.
• Must work well with diverse groups and support a working team relationship
• High energy, positive, proactive, and flexible team player
• Able to work independently, proactively, and communicate with the team (verbal and written)

COMPUTER SKILLS:

Good computer skills with advanced knowledge of Microsoft Excel, Word and Power Point.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is regularly required to stand and/or walk for extended periods of the workday.

Must be able to lift up to 40 lbs.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Travel up to 20%

EQUIPMENT USED:

• All relevant kitchen/food production equipment
• Computer, fax, calculator, copier, phone.

Licenses / Permits Required:
• ServSafe Manager Certification (can be obtained once hired)
• Food Handler's Certificate (can be obtained once hired)
• Valid Driver License and reliable transportation