Sous Chef/Culinary Coordinator

Sous Chef/Culinary Coordinator Revolution Foods, Inc. - 3.2 Commerce, CA Job Details $28 - $33 an hour 20 hours ago Qualifications Food and beverage product quality management Project team coordination Food production Spanish New product development Menu concept development Mid-level Administrative experience Schedule management Continuous improvement Plating Request for proposal Document management Cross-functional collaboration Research & development 2 years Communication skills Cross-functional communication Progress tracking (project management tasks) Full Job Description The Sous Chef/Culinary Coordinator is a hands-on culinary operator who brings precision, organization, and follow-through to everything they do. At Revolution Foods, this role sits at the intersection of culinary execution and project coordination—supporting both day-to-day kitchen work and larger initiatives that shape how we scale fresh, scratch-cooked meals across our network. You'll be just as comfortable in the kitchen preparing RFP tasting samples as you are coordinating timelines, managing recipe documentation, and supporting cross-functional projects. As we continue to expand our scratch cooking capabilities and evolve our systems, this role offers the opportunity to grow into broader ownership of culinary initiatives across the business. What You'll Do Prepare and cook food samples for RFP bid tastings, ensuring dishes accurately represent menu quality, portioning, and presentation standards Validate portion sizes, yields, and plate weights during hands-on production to ensure accuracy and consistency Support the development of bid materials by contributing menus, production notes, and insights grounded in real kitchen execution Assist with post-award transitions, translating approved menus into clear, kitchen-ready recipes Coordinate and track multiple culinary projects, keeping timelines on track from concept through production rollout Schedule and support cross-functional reviews including tastings, costing, and compliance approvals Flag risks, delays, or competing priorities early and help drive resolution Own and maintain recipe documentation across the portfolio, ensuring all recipes are accurate, version-controlled, and audit-ready Validate recipes through hands-on testing to ensure they reflect real production conditions Partner with Culinary and Nutrition to translate test kitchen work into clear, repeatable recipes Support recipe testing, scratch cooking trials, and new product development through active participation in the kitchen Research and evaluate ingredients with Purchasing, balancing quality, cost, and performance Document observations from production to continuously improve recipes and processes What We're Looking For 2-4+ years of culinary experience, ideally in a commissary, institutional, or high-volume food environment Strong attention to detail with pride in accuracy, organization, and consistency Comfort balancing hands-on kitchen work with coordination and administrative responsibilities Ability to manage multiple priorities and keep projects moving without losing sight of the details Strong communication and collaboration skills across Culinary, Nutrition, Operations, and Purchasing Exposure to recipe standardization, documentation, or food production systems is a plus Experience in

K-12, RFP

processes, or regulated food environments is helpful but not required Bilingual Spanish highly preferred (written and verbal)

Salary Range:

$28 - $33.00