Executive Chef - Research and Development
Dallas, TX 75243 US
Our client in Dallas, TX has an immediate opening for a Executive Chef – Research and Development on a direct hire basis.
Team atmosphere and environment
Passion for serving customers and the community
A company with strong core values
Executive Chef – Research and Development Role:
As an Executive Chef – Research and Development, you will lead our Culinary Innovation and Menu Development team. This role is instrumental in spearheading creative processes, driving innovation, and ensuring our culinary offerings align seamlessly with our brand and customer expectations.
Spearhead the creation of cutting-edge menus, recipes, and culinary concepts that align with organizational objectives and customer preferences.
Collaborate closely with cross-functional teams to ensure menus are both innovative and meet budgetary constraints.
Stay abreast of the latest culinary trends, ingredients, and cooking techniques to drive continuous innovation in our food offerings.
Conduct ongoing research and experimentation to develop unique dishes and concepts.
Uphold the highest standards of food quality and safety across all facets of menu development.
Collaborate with quality control teams to ensure and maintain consistent quality in our culinary offerings.
Develop recipes and menus with a keen focus on cost control while preserving the use of high-quality ingredients and presentation standards.
Monitor ingredient costs, engage in supplier negotiations, and contribute to cost-saving initiatives.
Cultivate and nurture relationships with vendors and suppliers to consistently source high-quality ingredients and products.
Evaluate supplier performance and negotiate favorable terms to support our culinary goals.
Oversee comprehensive menu testing, tasting, and feedback sessions, incorporating valuable input from cross-functional teams.
Adapt and refine recipes based on feedback and ongoing assessment of product performance.
Provide effective training and mentorship to culinary teams, ensuring they can consistently execute new recipes and techniques.
Utilize data analytics and reports to evaluate the performance of new menu items, track customer preferences, and make strategic adjustments accordingly.
Executive Chef – Research and Development Background Profile:
Bachelor’s degree in culinary arts, Food Science, or a related field. Advanced degrees or certifications are advantageous.
Extensive experience as a chef, preferably in a research and development or executive chef role.
Proven experience with Latin cuisine. Bilingual proficiency is preferred.
Strong culinary creativity and innovation skills.
Knowledge of food safety regulations and quality control practices.
Excellent leadership and communication skills.
Proficiency in culinary software and menu development tools
Features and Benefits:
Medical and Prescription Drug Coverage
Vision and Dental
Paid Time Off
Frontline Source Group is an Equal Opportunity Employer. Candidates must be authorized to work in the United States without sponsorship. The client cannot sponsor any visas.
Disclaimer: Sensitive and personal data will not be requested by Frontline Source Group or its affiliates until a job offer is made and accepted. If you ever doubt the validity of our job postings, we encourage you to call one of our branch locations to verify the status on any job.
Meet Your Recruiter
Mike Cook is a specialized grocery retail recruiter for Frontline Source Group. With more than 35+ years in the grocery retail industry, Mike started as a part-time courtesy clerk. He worked his way up to serve in-store leadership positions with both traditional and specialty food formats. Including Brookshire Grocery Company and Central Market/H-E-B. Beyond store operations, his expertise lies in hiring, training, and developing company leaders.
Throughout his career, Mike has placed an emphasis on professional development and continuing education. He was in the charter class of Brookshire University, graduating as salutatorian. He also has earned certificates of proficiency in management specialized leadership and retail management from Tyler Junior College. The later certification was in collaboration with the Western Association of Food Chains. And, he has received numerous awards and accolades for customer service and leadership.
Mike has a passion for community service, having served as a board member for the Bear Creek Specialty Utility District (formerly Lavon Water Supply Corporation) from 2007-2013; Community Independent School District board trustee from 2013-2017; and currently as Lavon City Councilman, Place 2 since 2017.