Research & Development Executive Chef

ISS•South San Francisco, CA

1d•$80,000 - $90,000

About The Position

We capture creativity from the field through our "lifecycle of an idea," which creates a pathway from our field to our test kitchen, fueling our Foodlab programs and branded concept modules. Guckenheimer is a chef-driven organization, and our differentiator in the marketplace is our focus on what we call "Food Obsessed" We are committed to ongoing health and wellness and partnering with our clients to help engage their employees in making balanced and healthier options when eating at work. We aim to update, create, and maintain a pipeline of chef created and Guckenheimer "f.i.t. Kitchen" Certified recipes that support a balanced approach to café dining. The goal of the R&D Chef is to serve as an effective interface between the Director of Culinary Innovation and hourly employees (namely R&D Chefs reporting to him), to ensure that all projects coming to the f.i.t. Kitchen are done with quality and within specified timelines. This role ensures that all recipe testing and development promote and affirm the integrity and quality of Guckenheimer food programs and food quality. This role exemplifies the traits of a Culinary Leader: Passionate, Dedicated, Knowledgeable, Enthusiastic, with excellent communication, project management and functional management and mentoring skills with a strong drive to be on the cutting edge of Culinary Innovation.

Requirements

Must be 18 years of age or older (compliance with FLSA in operating commercial equipment)
Culinary solid background with a passion for creating and developing recipes with integrity in taste and process
Strong aptitude and interest in recipe development and recipe testing
Strong project management skills. Ability to break a large given project into components so that tasks can be clearly assigned to hourly R&D Chefs reporting into this position. Ability to demonstrate proactive thinking and planning and to translate project to clear timeline, budget, etc.
Strong ability to multi-task and know intuitively which projects need more attention, which need less attention, as well as ability to know how much effort is enough to get the particular task done. This also means intuitively separating high priority tasks from low value-adding tasks and being able to juggle multiple tasks for themselves as well as the hourly R&D chefs reporting into this position. This also implies quickly pivoting as needed based on changing needs.
Strong functional management experience to manage and mentor staff reporting to this position (e.g. R&D Chefs) so that they see this role as a go-to role for their needs. Ability to provide clear direction to these employees.
Extremely strong communication and interpersonal skills to interface between different parties (e.g. Director of Culinary Innovation and R&D Chefs reporting into this position, with commissary kitchen)
Strong written skills to be able to accurately document recipes exactly to the specifications required for the recipe database.
Strong skills in quickly understanding what is required and fixing mistakes and not needing to be repeatedly given the same instructions. Ability to understand and retain task requirements. Being able to appreciate nuances required.
Ability and commitment to review current processes and develop a culture of continuous improvement. Interest in developing standard operating procedures and other process documents.
Ability and commitment to develop training and onboarding programs for hourly R&D Chefs reporting into this position.
Organized, and detail-oriented. Self-motivated, demonstrates the ability to work independently with minimal supervision
Strong ability to develop and test recipes and to demonstrate the same to hourly R&D Chefs.
Fundamental knowledge of the food service industry: i.e., intermediate terminology; identify standards of personal hygiene, sanitation, and safety; proper knife technique; identify liquid and dry measurements; identify ingredients used for cooking and baking; ability to read and follow a standard recipe
Passionate about food, cooking, trends, and dining
Possess a flexible-spirited professional demeanor; demonstrate a strong work ethic and embrace a team environment.
Ability to exhibit proper food handling procedures following local and state food codes
Minimum of 3 years of experience handling similar tasks as required for this position
Commitment to job schedule and hours
Foodservice certified (CA Food Handlers Card and ServSafeCertified)
Ability to maintain projected budget through food cost and labor cost

Nice To Haves

Knowledge of Principles of Cooking and Culinary Fundamentals and Production Systems
Knowledge of Formula and Recipe Development (ratios, e.g., percent vs. per batch, yield)
Knowledge of Culinary Uses and Applications of Products
Knowledge of Flavor Building (e.g., top, mid, and base notes; fond, stock, cooking method, seasoning)
Ability to "Convert" from f.i.t. to cafe (e.g., effects of scale-up on finished product) – visited client site to demo Korean Shaved Ice project in their cafe
Knowledge of Weigh and Measurement Conversions
Knowledge of Food Service Commercial Kitchen Equipment and Tools
Knowledge of Large-Scale Production (e.g., technologies affecting products)
Knowledge of Regional and World Cuisines (including preparation, spicing and presentation)
Food Safety (HACCP), Workplace Safety, Sanitation Knowledge of Weigh and Measurement Conversions
Knowledge of Food Service Commercial Kitchen Equipment and Tools
Knowledge of Large-Scale Production (e.g., technologies affecting products)
Knowledge of Regional and World Cuisines (including preparation, spicing and presentation)
Food Safety (HACCP), Workplace Safety, Sanitation and Organization
Knowledge of Food Safety Practices and HACCP and the ability to identify
Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)

Responsibilities

Accurately plan and execute projects handed to the f.i.t. Kitchen to ensure that projects are completed within time and to the provided specifications.
Ensure that staff reporting to this position accurately formulate, test, and document all recipes and formulations using standard forms and procedures. This also means that the person in this position is able to do all these tasks to demonstrate how they should be done
Assure all recipes are prepared and presented on time and at a high quality by standard recipes and requirements established by the Director of Culinary Innovation utilizing traditional forms and procedures.
Provide functional management support with mentoring and coaching as needed to hourly employees reporting to this position, so they can see this person as a go-to-person for their needs.
Work collaboratively with all kitchen staff and supervisors
Demonstrate superior communication skills and serve as an effective interface with staff outside the f.i.t. Kitchen (e.g. commissary staff, business development staff etc)
Demonstrate recipes developed in the f.i.t. to senior leadership and other stakeholders who may visit the kitchen from time to time.
Direct partnership with the Director of Culinary Innovation and the hourly R&D Chefs for ongoing support.
Work with the Director of Culinary Innovation on any special projects and communicate the needs, timeline and other details of these projects to the hourly R&D chefs reporting to this position.
Create and maintain testing schedule and timeline with support from the R&D Chefs.
Assign goals weekly and monthly to meet deliverables to the R&D Chefs.
Assure f.i.t. Kitchen has the proper par stocks and supplies according to daily recipes, menus, and events.
Maintain a clean, sanitary, and safe culinary environment, ensuring best practices, standards, and policies are followed.
Identify and report any safety concerns immediately
Supporting with the supervision of the kitchen when DCI is offsite
Demonstrate leadership in team meetings. Run these meetings, walk the team through upcoming deliverables.
Assign goals weekly and monthly to meet deliverables
Show capabilities in juggling multiple deliverables, and assign tasks effectively to hourly R&D chefs and track progress of these and report on these at team meetings and other forums.
Direct partnership with Executive Chef, GM, and Area Manager to define shared space parameters for ordering, receiving, testing, cleaning, etc....
Create, test, and edit recipes as needed
Coordinate large-scale testing with the Commissary team to ensure batch, transportation, and production is feasible.
Finalize and sign off for f.i.t. Kitchen certification
Certify new products by conducting testing, observing market trends, and modifying recipes.
Ability to train R&D Chefs reporting to this position on proper recipe testing procedures to ensure that we capture the best recipes from the field. This also means that the incumbent has to be an expert in these tasks.
Perform other duties as assigned

Benefits

ISS offers full-time employees a variety of benefits, including medical, dental, life, and disability insurance, as well as a comprehensive leave program based on employment status.

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