Job Description
Culinary Operations Specialist Edible Cuts Kenosha, WI Job Details Full-time $22•$24 an hour 5 hours ago Benefits Disability insurance Health insurance Dental insurance Paid time off Vision insurance 401(k) matching Qualifications Teamwork Manufacturing facility Team development Culinary Arts Attention to detail Productivity software Full Job Description Edible Cuts Inc. is at the forefront of food innovation, delivering premium, scalable culinary solutions for retail and foodservice markets. We specialize in creating exceptional, high-quality food products that meet rigorous regulatory standards, align with current market trends, and delight consumers. We are seeking an experienced Culinary Operations Specialist to bring professional kitchen leadership, menu development expertise, and operational structure to our Kenosha production facility. This role bridges culinary creativity and commercial production — ensuring our products are delicious, high-quality, and consistently scalable. If you are a seasoned Sous Chef, Lead Cook, or Kitchen Manager ready to apply your craft in a structured production environment — with set daytime hours, no weekends, and a collaborative team — this is your opportunity.
CORE RESPONSIBILITIES
Culinary Organization:
Establish and maintain efficient kitchen station setups, prep workflows, and organizational systems to optimize daily production flow. Menu & Product Development:
Conceive, develop, and refine recipes for fresh prepared meals, salads, and specialty snack items — from initial concept through kitchen prototype. Scale-Up & Production:
Translate successful prototypes into repeatable manufacturing processes by creating precise batch formulas and step-by-step SOPs for production teams. Quality & Consistency:
Serve as the final quality checkpoint for taste, texture, presentation, and consistency — ensuring all products meet our premium standards prior to commercialization. Kitchen Leadership & Training:
Coach and develop production team members in culinary technique, knife skills, and food presentation; set and uphold the standard for kitchen professionalism. Food Safety & Compliance:
Partner with QA and Procurement to enforce sanitation protocols, temperature controls, and full compliance with FDA, USDA, and GMP standards. QUALIFICATIONS
Culinary Background:
Formal culinary training or degree, with demonstrated experience as a Sous Chef, Head Chef, Kitchen Manager, or entry-level R D culinary role. Production Knowledge:
Hands-on experience transitioning recipes from kitchen prototypes to large-scale production runs, proficiency in writing batch formulas and SOPs. Leadership:
Proven ability to manage high-volume prep schedules, organize large-scale ingredients, and develop kitchen staff. Precision & Documentation:
Detail-oriented approach to ingredient measurement, recipe documentation, and process improvement. Technical Proficiency:
Working knowledge of food safety and production protocols; proficiency with Google Workspace (Gmail, Drive, Sheets). Collaboration:
Strong communication skills with the ability to work cross-functionally alongside Production, QA, Procurement. BENEFITS
Health Coverage:
Medical, Dental, and Vision Insurance Life & Disability:
Employer-provided Life and Disability Insurance Retirement:
401(k) with employer matching Paid Time Off:
Paid Vacation, PTO, and Sick Leave Pay:
$22.00•$24.00 per hour Schedule:
Monday•Friday 6am•2:30pm W/Flexibility as needed Pay:
$22.00•$24.00 per hour Benefits:
401(k) matching Dental insurance Health insurance Paid time off Vision insurance Application Question(s): What is your expected compensation rate? Experience:
Culinary:
3 years (Required) Work Location:
In person
