Descripción de la oferta
Overview The Sous-Chef plays a hands‑on role in bringing our culinary vision to life through kitchen‑based experimentation, gold standard development, and MVP support. Working closely with the Executive Chef and innovation partners, the Sous-Chef helps execute food concepts with creativity, discipline, and a commitment to quality and consistency. This role is key to maintaining culinary standards and translating food inspiration into compelling, testable ideas across platforms and formats. Responsibilities Support Gold Standard Creation: Assist in the design and execution of gold standard dishes for new culinary platforms in RTE, RTC, and AFH formats. Conduct Kitchen Trials & Prep Testing: Prepare and document small‑batch prototypes for MVP development and consumer or internal evaluation. Collaborate Cross‑Functionally: Work with Product Developers, Food Technologists, and Design to help translate chef concepts into scalable food forms. Maintain Culinary Integrity: Ensure every output reflects the culinary vision in taste, texture, visual appeal, and prep experience. Document & Codify Processes: Record recipes, prep steps, and technical notes to support handoff to development and manufacturing teams. Assist in External Chef Collaboration: Support engagements with external chefs or culinary schools through joint sessions, test kitchens, or food jam events. Success in This Role Looks Like: Consistent execution of gold standards across culinary platforms. Prototypes that capture the creative vision while enabling technical translation. Smooth handoff to Product Development and Food Tech teams. Qualifications 5–8 years in culinary innovation, commercial kitchens, or food service product development, with an understanding of structured and corporate environment. Strong knife skills, recipe development, and plating ability. Passion for innovation and cross‑functional collaboration. Comfortable working in an agile, high‑paced test kitchen environment. Culinary degree preferred. #J-18808-Ljbffr
