R&D Produce Chef

<p>Description</p><p>The R&amp;D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&amp;D Chef. This role is responsible for creating menu concepts focused on fresh fruits, vegetables, salads, prepared foods, sauces, etcetera and seasonal Limited-Time Offers (LTOs), driving culinary innovation, supporting operational growth, and maintaining industry best practices. The R&amp;D Produce Chef will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization.</p><p>Requirements</p><p><strong>Primary Responsibilities</strong></p><ul><li>Partner with the Executive R&amp;D Chef to develop and launch new products, create seasonal and Limited- Time Offerings.</li><li>Research emerging culinary and produce trends, then translate these concepts into scalable commercial recipes</li><li>Conduct kitchen trials, including in-store testing, quality evaluation, and performance tracking to support future menu decisions.</li><li>Support culinary operations and assist the Executive R&amp;D Chef with company-wide initiatives and special projects such as client presentations, catering opportunities, product demonstrations, and special events.&nbsp;</li><li>Develop and lead culinary training programs for Regional Managers, Regional Directors and Franchisees on the preparation techniques, product specifications, portion control and plating/presentation standards</li><li>Ensure all product development aligns with operational efficiency, profitability goals, and brand standards.</li><li>Lead and collaborate with QA on Safety Culture and Steritech implementation as well as sanitation, food safety practices, maintaining product quality and shelf life.&nbsp;&nbsp;&nbsp;</li></ul><p><br/></p><p><strong>Secondary Responsibilities</strong></p><ul><li>Perform additional duties and special projects as assigned.</li></ul><p><br/></p><p><strong>Required Skills &amp; Abilities</strong></p><ul><li>Strong knowledge of produce preparations, presentation, and food safety standards within the grocery prepared foods industry.</li><li>Proven ability to develop innovative menu items while balancing operational efficiency and commercial growth.</li><li>Excellent communication, leadership, and training skills with the ability to effectively mentor and develop others.</li><li>Strong organizational and project management abilities.</li><li>Ability to work independently and manage multiple priorities in a fast-paced environment.</li><li>Flexibility to travel frequently, including overnight stays, multi-day trips away from home and work extended hours as business needs require.</li></ul><p><br/></p><p><strong>Education &amp; Experience</strong></p><ul><li>3–5 years of produce or fresh experience within the grocery industry required.</li><li>Demonstrated success training and mentoring of team members, Franchisees and Operators.</li><li>Proven ability to independently operate and manage a produce kiosk.</li><li>Comprehensive understanding of culinary operations and product development in the fresh/produce grocery sector.</li></ul><p><br/></p><p><strong>Physical Requirements</strong></p><ul><li>Prolonged periods of standing, food preparation, and working in kitchen environments.</li><li>Occasional desk work and computer use.</li><li>Ability to lift up to 15 pounds as needed.</li><li>Ability to travel up to 50% of the time.</li></ul><p><br/></p><p><br/></p><p><br/></p>