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Corporate Sous Chef/R&D Specialist - Dedham, MA

Location:

Corporate Headquarters

ZIP Code:

02026

Employment Type:

Full Time

Hours of Position:

Monday through Friday, some weekends


Description

JOB SUMMARY: 

 

Creates, develops and implements new menu items for both Papa Gino’s and D’Angelo brand concepts. Develops and enhances quality and operational execution of existing restaurant products. 

 

ESSENTIAL FUNCTIONS:

• Develops and tests new products and ideas. Makes recommendations to the Director of Culinary & Product Development.

• Evaluates new test products and equipment for safety, quality and operational feasibility. 

• Conducts product testing with corporate team members. Collects and communicates feedback.

• Assists in preparing product presentations for the Executive Team.

• Assists in implementation and rollout of all new procedures / products. 

• Modifies existing products or procedures to improve quality of products.

• Documents feedback and recommends procedural or recipe changes to Director of Culinary & Product Development.

• Maintains nutritional data base and product ingredient information. Updates as necessary.

• Communicates product specifications and requirements of the company to vendors.

• Provides technical assistance to the Marketing Department for on-site photo shoots, product promotions and rollouts. 

• Ensures the test kitchen and storage areas are clean, organized and sanitary at all times.

• Works with the Training department to develop training guides and standard operating procedures for restaurant operations.

 

ADDITIONAL RESPONSIBILITIES: 

• Responds to guest inquiries regarding food ingredients and nutrition information. Resolves any product issues.

• Prepares and coordinates luncheons for corporate meetings and events.

 

REQUIREMENTS:  

• 5-7 years of culinary experience, preferably in a Sous Chef position or above.

• Experience in recipe development (i.e. daily specials, catering menus, special functions, etc.)

• Certification in food handling safety.

• Associate Degree in Food Science, Microbiology, Nutrition or related area preferred.

• Culinary Degree or Certification a plus.

• Ability to work cross functionally within the organization and be flexible. 

• Skill in using a personal computer which includes knowledge of Microsoft Word Excel and PowerPoint. 

• An understanding of price/value equations and the ability to work within R & D parameters (food cost, equipment, etc.)

• Regular and reliable attendance and punctuality.

• Ability to communicate effectively and interact professionally with all team members and guests.

Apply Now

 

 

 

 

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