Development Chef - Portland, OR
Hours Per Week:
Description: The R&D Chef will be responsible for culinary operations
at our Central Kitchen, a 30,000 SF state-of-the-art kitchen facility
that will support our growing network of stores in the Portland Metro
area. This position will be charged with establishing New Seasons Market
as the market leader in perishable foods.
Central Kitchen Department Operations
Develops strategic initiatives and executes tactics to achieve the
initiatives within required timelines.
Coordinates new product development, research of ingredients, R&D
scale up of seasonal menus and gold-standard recipes.
Establishes quality standards for raw ingredients and finished products
and provides leadership to ensure standards are consistently met.
Analyzes recipes to determine food, labor, and overhead costs as part
of the effort to establish product transfer costs.
Determines batch, scalable and yield specifications to meet the volume
Maintains recipe database with integrity and accuracy.
Writes, edits and maintains detailed process documentation.
Reviews and assesses effective cost control through utilization of a
culinary production management system.
Develops culinary training programs for production employees in
cooperation with Production Leads.
Serves as a culinary resource for the company to further enhance our
position in the market.
Conducts ongoing review and evaluation of equipment and facility
utilization; develops plans for growth and expansion.
Direct the process and procedures for production of all Central Kitchen
Establishes and maintains effective verbal and written communication
Assesses and prioritizes tasks. Provides support as needed.
Creates a warm, welcoming and supportive work environment with
friendliness, understanding, consistency, flexibility, and adaptability.
Provides on-the-floor training. Demonstrates knowledge, skills, and
Demonstrates an understanding of basic Human Resources concepts.
Leads weekly R & D and NPD meetings with management team for all departments.
Mentors department staff. Communicates expectations and provides
ongoing feedback, training and coaching. Demonstrates ability to adapt
approach to different learning styles among staff.
Responsible for overall training and knowledge of staff. Seeks
opportunities to train and develop staff members to take on increased
Promotes a collaborative team environment through recognition, leading
by example and working alongside staff. Demonstrates approachability and
fosters open communication. Creates an environment where staff are
invested and encouraged to contribute ideas.
Works with Human Resources to resolve staff issues and conflicts.
Demonstrates a pro-active approach.
Uses advanced knowledge and skill in recipe formula development that
captures all yields, shrink and line loss as well as production costs.
Conducts advanced financial analysis for all items developed in R &
D. Conducts routine assessment of cost of goods
and proposing potential cost savings while maintaining gold standard
Demonstrates a solid understanding of production cost centers and
factors that influence them. Develops and executes product development
that meets the expectations for production labor cost
Supports Facility Manager in the analysis and execution of production
expectations and needs to meet company financial goals.
to Federal and State regulations must be at least 18 years of age.
Minimum 5 years management experience in a multi-faceted, high volume
Minimum 4 years of experience as an R&D Chef required.
Extensive experience with product design, production development and
Experience with vegan, vegetarian, paleo and gluten-free foods
Bachelors degree in culinary arts, food science or culinology
Member of RCA desired.
Excellent record of maintaining first-rate sanitation and food handling
standards including HACCP programs, good manufacturing standards and food
A deep-seated passion for food and a commitment to support sourcing
local, sustainably-produced ingredients.
Knowledge of and proficiency in application of culinary production
Demonstrated skills in time management and organizing workload and
Ability to plan, prioritize and delegate work.
Ability to overcome obstacles and problem solve effectively.
Demonstrated leadership and management skills.
Strong interpersonal and communication skills.
Strong internal and external customer service focus.
Ability to give and receive feedback in a constructive manner.
Ability to drive successful initiatives through collaboration and
Ability to get results through others by training, coaching and holding
Ability to document and resolve problems, conflicts and issues in
accordance with New Seasons Market Code of Conduct.
Ability to work quickly and efficiency in a fast-paced environment.
Ability to maintain composure under pressure, maintain a positive work
Knowledge of Microsoft Office Suite required.
Ability to maintain a flexible schedule in order to meet needs of the
Bilingual a plus.
Permits and Licenses: Varies by state, may include a Food Handlers Card
and OLCC Server Permit. Serv Safe certification
Consistently required to stand, walk, reach, grasp, twist and turn,
grasp, talk, listen and hear. This may require fine finger manipulations
and repetitive motions with hands and feet.
Frequently required to sit, stoop, bend, push, pull and squat.
Consistently required to lift up to 50 pounds without assistance.
Work performed requires medium physical strength.
Consistently required to use near and peripheral vision, in addition to
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