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Principal Duties and Responsibilities:
· Researches, develops, tests, documents, and implements new promotional items and recipes in our cafeterias
· Follows the culinary calendar in conjunction with the changing needs of Marketing, General Services, Operations, QA and Training
· Participates in the photographing and videoing of recipes for the e-recipe system
· With direction from the Corporate Chef, develops and maintains an ongoing plan to ensure improvement in all duties and responsibilities
· Involved in creating training tools and manuals to enhance field operations in relation to culinary skills.
· Provides hands-on support to field operations when requested
· Reviews existing recipes and tests new products and equipment for our cafeterias
Requirements:
· Minimum of 5 years experience at sous-chef level in a high-volume, scratch kitchen in the foodservice industry required
· Bachelor's degree or cooking school degree preferred
· Corporate experience a plus
· Have a high level of culinary expertise in many styles of cuisine, advanced knowledge of food preparations and kitchen logistics and practice safe food handling and safe sanitation procedures
· Must be able to manage multiple tasks and meet deadlines
· Excellent oral and written communication skills
· Travel required
· Computer literate in Microsoft Office
· No restrictions on schedule
· Possesses a professional manner and good presentation skills.
· Must be able to work in a team-oriented flexible environment
We offer competitive compensation and excellent benefits!
Apply now!