Corporate Chef

Solina • Eastvale, CA

19d • $60,000 - $85,000 • Onsite

About The Position

The Corporate Chef supports Culinary and Kitchen Innovation in Eastvale to maximize the effectiveness of the Culinary R&D Team and develop innovative menu items. The role assists with recipe creation, execution, and development; manages tastings; and executes food demonstrations for the Leadership Team. It also coordinates kitchen staff schedules and development and manages the Eastvale Center for Culinary facilities to ensure high standards for food preparation, sanitation, and organization.

The position is based in Eastvale, California, and may involve working in the manufacturing plant and traveling. Travel is estimated at 10–15%. The role may require weekend work to meet department and business demands. Salary range: $60,000–$85,000.

Requirements

• Associate degree in culinary arts or completion of a formal apprenticeship program; equivalent combinations of education and experience will be considered.
• At least 5 years of culinary and kitchen operations experience.

Nice To Haves

• Command of classic and contemporary culinary methods and techniques, with the ability to execute complex recipes.
• Ability to teach and demonstrate fundamental and advanced cooking skills.
• High degree of technical and professional culinary knowledge.
• Strong leadership skills and ability to direct others' activities.
• Self-management, organization, multitasking, time management, and attention to detail.
• Engaging and articulate, with strong speaking, training, and presentation skills.
• Strong communication and interpersonal skills, including verbal and presentation skills.
• Food Safety Certification.
• Ability to organize and manage multiple projects under extreme deadlines and within specific parameters.
• Demonstrated ability to collaborate with a diverse team.
• Willingness to learn and contribute proactive strategies.

Responsibilities

• Assist with recipe creation, recipe organization, and successful, timely recipe development.
• Assemble and execute recipes daily.
• Coordinate and execute weekly tastings of new and focus menu items.
• Take primary responsibility for sanitation, cleanliness, organization, and maintenance of the Eastvale facilities.
• Coordinate and manage special events hosted at Solina and offsite as needed.
• Manage the Eastvale kitchen, including work schedules, labor expense, and professional development.
• Continually seek ways to improve personal performance and set and work toward stretch goals.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree