Sous Chef/Culinary Coordinator

Revolution Foods•Bell, CA

2d•Onsite

About The Position

The Sous Chef/Culinary Coordinator is a hands-on culinary operator who brings precision, organization, and follow-through to everything they do. At Revolution Foods, this role sits at the intersection of culinary execution and project coordination—supporting both day-to-day kitchen work and larger initiatives that shape how we scale fresh, scratch-cooked meals across our network. You’ll be just as comfortable in the kitchen preparing RFP tasting samples as you are coordinating timelines, managing recipe documentation, and supporting cross-functional projects. As we continue to expand our scratch cooking capabilities and evolve our systems, this role offers the opportunity to grow into broader ownership of culinary initiatives across the business.

Requirements

2–4+ years of culinary experience, ideally in a commissary, institutional, or high-volume food environment
Strong attention to detail with pride in accuracy, organization, and consistency
Comfort balancing hands-on kitchen work with coordination and administrative responsibilities
Ability to manage multiple priorities and keep projects moving without losing sight of the details
Strong communication and collaboration skills across Culinary, Nutrition, Operations, and Purchasing

Nice To Haves

Exposure to recipe standardization, documentation, or food production systems is a plus
Experience in K–12, RFP processes, or regulated food environments is helpful but not required
Bilingual Spanish highly preferred (written and verbal)

Responsibilities

Prepare and cook food samples for RFP bid tastings, ensuring dishes accurately represent menu quality, portioning, and presentation standards
Validate portion sizes, yields, and plate weights during hands-on production to ensure accuracy and consistency
Support the development of bid materials by contributing menus, production notes, and insights grounded in real kitchen execution
Assist with post-award transitions, translating approved menus into clear, kitchen-ready recipes
Coordinate and track multiple culinary projects, keeping timelines on track from concept through production rollout
Schedule and support cross-functional reviews including tastings, costing, and compliance approvals
Flag risks, delays, or competing priorities early and help drive resolution
Own and maintain recipe documentation across the portfolio, ensuring all recipes are accurate, version-controlled, and audit-ready
Validate recipes through hands-on testing to ensure they reflect real production conditions
Partner with Culinary and Nutrition to translate test kitchen work into clear, repeatable recipes
Support recipe testing, scratch cooking trials, and new product development through active participation in the kitchen
Research and evaluate ingredients with Purchasing, balancing quality, cost, and performance
Document observations from production to continuously improve recipes and processes