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Job Title:

Research and Development Chef - Portland, OR


Central Kitchen


Prepared Foods

Employment Type:

Regular Position

Expected Hours Per Week:

Full-time (salary)



Wage Range:


External Job Description:

Position 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 needs.
• 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 food items.
• Establishes and maintains effective verbal and written communication systems.
• 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 work ethic.
• Demonstrates an understanding of basic Human Resources concepts.
• Leads weekly R & D and NPD meetings with management team for all departments.

Staff Development
• 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 responsibilities.
• 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.

Financial Stewardship
• 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 quality.
• 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.


• Due to Federal and State regulations must be at least 18 years of age.
• Minimum 5 years management experience in a multi-faceted, high volume production environment.
• Minimum 4 years of experience as an R&D Chef required.
• Extensive experience with product design, production development and costing.
• Experience with vegan, vegetarian, paleo and gluten-free foods preferred.
• Bachelor’s degree in culinary arts, food science or culinology required.
• Member of RCA desired.
• Excellent record of maintaining first-rate sanitation and food handling standards including HACCP programs, good manufacturing standards and food safety regulations.
• 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 management systems.
• Demonstrated skills in time management and organizing workload and workflow.
• 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 influence.
• Ability to get results through others by training, coaching and holding staff accountable.
• 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 environment.
• Knowledge of Microsoft Office Suite required.
• Ability to maintain a flexible schedule in order to meet needs of the Central Kitchen.
• Bilingual a plus.

Permits and Licenses: Varies by state, may include a Food Handler’s Card and OLCC Server Permit. Serv Safe certification required.

Physical Requirements
• 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 depth perception.

Interested?  Simply click APPLY and your Online Profile will be sent to the Hiring Manager in charge of this position.  If you have not yet created an Online Profile, you will be prompted to do so. 

(HINT:  If it's been awhile since you created your Profile, check to be sure it is updated and accurate before clicking on APPLY.)





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