A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
The Research and Development Chef is responsible for developing innovative food products, improving existing recipes, and translating culinary concepts into scalable, consistent, and commercially viable products. This role combines culinary creativity, production practicality, sensory evaluation, cost awareness, and strong documentation to support new product development, customer needs, operational efficiency, and brand standards.
ESSENTIAL FUNCTIONS
Develop, test, and refine new recipes, product concepts, ingredients, fillings, toppings, sauces, baked goods, prepared foods, and menu items based on business needs, customer requests, seasonal opportunities, and market trends. Improve existing formulas for taste, texture, appearance, yield, shelf life, cost, production efficiency, consistency, and customer satisfaction. Conduct benchtop trials, production tests, taste panels, and product evaluations; document results, adjustments, costing notes, sensory feedback, and final recommendations. Translate culinary concepts into standardized formulas, procedures, specifications, and production-ready instructions that can be consistently executed at scale. Partner with Production, Purchasing, Sales, Marketing, Operations, and Leadership to support product development, commercialization, customer tastings, and launch readiness. Evaluate ingredients, substitutes, and processing methods to support product quality. Support product rollouts by preparing samples, presenting product concepts, troubleshooting development or production challenges, and training production team members on new recipes and preparation standards.
QUALIFICATIONS
Scheduling:
Must be available to start work as early as 5am and stay until work is complete. Typical schedule is Monday-Friday but must be available on weekends and holidays as needed No less than 45 hours per week.
Physical Ability:
Must be able to lift up to 50 pounds, Standing for extended periods
Mental Ability:
Good decision-making skills (uses independent judgment) Teaching / Coaching skills (able to provide guidance, support, and nurturing) Planning / Organizational skills Evaluation skills
Pre-Employment Requirements:
Must pass pre-employment physical, TB or Mantoux test, and drug screening.
Environmental Conditions:
Air Conditioned office environment Occasional time spent in the Commissary production areas
Education:
High School diploma or
GED Experience:
One year in a supervisory position (preferred) Knowledge and experience with basic computer skills Prior experience in a manufacturing environment (preferred)
Desired Skills:
Excellent interpersonal skills Excellent communication skills oral and written Active listening skills Self - development skills (desire and ability to learn) Positive attitude and willingness to change Knowledge and experience in various cooking methods and equipment
Desired Attributes:
Demonstrates the company's Core Values of "Commitment, Humble, Integrity, Passionate, Supportive". Self-motivated Action-oriented (exercising initiative to follow-up and follow through) High level of accuracy Detail oriented (must be very accurate) Ability to work under minimal supervision Ability to work under pressure to meet deadlines. Team player
Disclaimer:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
