✨ About The Role
- Responsible for overseeing product quality in a mass production kitchen, ensuring consistent premium taste, appearance, and performance of every meal leaving the kitchen
- Lead and train team members through the prep, cooking, and cooling processes, including coaching and developing sous chef staff
- Collaborate with Corporate R&D chefs on ingredient and menu continuous improvement opportunities
- Document and track progress, ensuring proper record-keeping of lot information, sensory results, and yields
- Implement new recipes, provide oversight of kitchen staff to implement new recipes, and collaborate with the R&D team to improve existing recipes
âš¡ Requirements
- Experienced culinary professional with at least 5-8 years of relevant industry experience in a high-volume food preparation setting
- Strong attention to detail and a passion for maintaining high-quality standards in food production
- Ability to lead and train a team of kitchen staff to consistently execute culinary vision and deliver premium meals
- Proficient in food safety regulations and guidelines such as HACCP, FSMA, SQF, and USDA regulations
- Skilled in planning, organizing, and prioritizing kitchen projects and activities