Culinary Research & Development Chef
About The Position
As the Research & Development Chef, you will play an integral part in creating and developing new menu recipe concepts and reworking existing recipes for The Cheesecake Factory and Grand Lux Cafe concepts. You will also assist with the presentations of food “sensitivity” and continuing culinary educational training programs for our Field Culinary team. Reporting to the Vice President, Culinary Development, you will work with a team of 13 at The Cheesecake Factory corporate support enter in Calabasas Hills, CA. As our Research & Development Chef, you will play an integral part in supporting the research and development for a global $3.8 billion publicly traded company with over 350 full-service restaurants and more than 49,000 total staff members.
Requirements
- 3+ years working experience within upscale casual dining and high-volume restaurant environments.
- 1+ years working experience as a Research & Development chef creating new menu items.
- Understanding of both casual dining and high-end food quality standards including, flavor profiles, presentation highlights and service requirements.
- Advanced culinary skills: proper knife handling and general kitchen equipment use.
- Superior ability to taste flavors and understand basic food science.
- Knowledge of HAACP and proper sanitation procedures.
- Strong communication skills - both verbal and written
- Proficient in Microsoft Office (i.e. Word, Excel, Power Point and Outlook)
- Advanced mathematical skills
- Average typing skills
- Ability to work on multiple projects
- Knowledge of workplace safety procedures
Nice To Haves
- Formal culinary training/school.
- ACF Certified.
- Serve-Safe Certified.
- Bachelor’s Degree.
Responsibilities
- Create innovative, best-in-class menu recipes designed to deliver exceptional quality and consistency in a high-volume restaurant environment.
- Collaborate in defining and refining the critical culinary elements that uphold The Cheesecake Factory and Grand Lux Cafe’s renowned food quality standards.
- Balance culinary creativity with operational practicality to develop menu items that can be successfully executed in complex, high-volume kitchens.
- Enhance existing recipes to improve food quality, elevate the guest experience, and drive operational efficiencies.
- Conduct yield, performance, and product evaluations on new and existing ingredients to support informed menu development decisions.
- Support Culinary Center training initiatives by helping organize, facilitate, and present educational programs and special events throughout the year.
- Stay current on culinary techniques, industry advancements, and hospitality trends through ongoing research, learning, and professional development.
- Participate in culinary research trips to explore emerging food trends, experience diverse cuisines, and gather inspiration from leading restaurants and chefs.
- Leverage global culinary trends and insights to bring fresh ideas and innovation to the menu development process.
- Apply both classical and contemporary cooking techniques to create recipes that meet targeted flavor, quality, and presentation standards.
Benefits
- Medical, Dental & Vision
- Eligible for benefits first day of the month following date of hire
- 401K with company match
- 3 weeks of vacation which increases to 4 weeks starting in your 5th year
- 5 days of sick time per year (first year prorated)
- Tuition Reimbursement of $2,500 for qualified programs
- Adoption Assistance Benefit of $2,500
- 25%-35% discount when dining as a guest
- Reusable gift card loaded annually for your dining enjoyment
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
