Red Lobster

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R&D Chef

at Red Lobster

Pay: $65000 to $86700/year
FL<br><br><b>Reports to</b><br>Dir Culinary Development<br><br><b>Salary Range</b><br>$65,000 - $86,700<br><br><input type='hidden' id='descFooter'>
Posted: 9/18/2019
Job Reference #: 581918
Keywords: restaurant, food

Job Description

Title
R&D Chef

Job Description

R&D Chef Job Description
 
The R&D Chef reports to the Corporate Executive Chef/Director of Culinary and participates in the creative development of new menu items, proactively improves current menu items to support a competitively superior dining experience and manages the RSC test kitchen in day to day  operation with minimal direction.
 
ROLES AND RESPONSIBILITIES
 

  • Remains current on industry and consumer trends and knowledge; leads team in the development of on-trend, competitively superior food and delivers food news
  • Supports others in converting brand strategies into compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand equity
  • Monitors results of Guest feedback as it relates to the introduction and execution of menu offerings; supports menu offering improvement plans.
  • Develops and coaches team members by seeking out and supporting training, development, and other professional growth opportunities;
  • Develops and nurtures relationships with cross functional business partners
  • Develops food within specified cost parameters to enable achievement of business targets (guest count, margin, menu mix and sales) while delivering on flavor requirements
  • Tests, refines, evaluates and implements culinary improvements to preparation techniques, processes or tools for existing or new product development; ensures consistent application of culinary development standards
  • Participates in product specification reviews of accuracy and operational implication; ensures new products support operations excellence
  • Supports others to create a range of dishes from a creative brief; manages all or a portion of the stage gate process
  • Explores new and exciting culinary techniques and presentations; seeks and leverages inspiration from industry trends, ethnic and international cuisine, and searches for opportunities to infuse creativity into the development process; evolves cooking styles
  • Ensures the consistent application of culinary development standards, processes, and established methodologies
  • Supports testing, refining, evaluation, and implementation of preparation techniques, processes, or tools for existing or new product development
  • Translates development recipes by simplifying steps for executional replication
  • Participates in development and accuracy of documentation of recipes and recipe costing and procedures
  • Ensures new products and culinary equipment support operations excellence; reviews product specifications for accuracy and operational implications
  • Visits restaurant and/or attends operations meetings to gain operator feedback and insight for potential enhancements to systems, methods and procedures; participates in improvement plans to support operations excellence
 
REQUIRED SKILLS
 
  • Demonstrates advanced fundamentals of cooking and professional terminology
  • Strong organizational skills and ability to multi task in a fast-paced work environment
  • Presentation skills, ability to persuade others
 
REQUIRED EDUCATION AND EXPERIENCE
Associate’s Degree in Culinary Arts and minimum five (3) years progressive experience in restaurants, hotel culinary, and/or manufacturing/supplier R&D environment OR an equivalent combination of education, training, and experience
 
OTHER QUALIFICATIONS
 
  • Ability to drive innovation into the product development process
  • Demonstrates leadership qualities, holds self and others to high standards
  • Demonstrates an understanding and capability in executing Company strategy
  • Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs
  • Demonstrates the ability to operationalize culinary concepts
  • Displays knowledge of and empathy for Operations priorities, systems, methods and processes
  • Conduct yield and performance analysis tests for all new and current ingredients/formulas
  • Ability to travel when needed
  • Passion for food and a visionary of the art of the possible
  • Highly organized with the ability to work in a fast-paced environment while managing multiple projects and meeting deadlines
  • Self-starter with demonstrated ability to manage multiple initiatives simultaneously
  • Demonstrated ability to interact professionally with internal and external business contacts
  • Demonstrated ability to communicate and function effectively within a complex corporate environment
  • Ability to adapt to changing business environments, solve problems, and take advantage of improvement opportunities
  • Sound judgment and decision-making abilities
  • Professional curiosity and initiative to identify and present process improvement and growth opportunities 
  • Proven facilitation skills
  • Ability to take ownership and work independently to produce accurate, descriptive, and timely results
  • Ability to provide presentation support to RSC Leadership
  • Ability to multi-task and prioritize tasks
 
PREFERRED EDUCATION AND EXPERIENCE
 
  • Bachelor’s Degree in Culinary Arts
  • Certified Executive or Certified Research Chef
  • Chain multi-unit experience
  • ACF or RCA certified

 
 



Job Function
Culinary (RSC)

Job Location
Orlando, FL

Reports to
Dir Culinary Development

Salary Range
$65,000 - $86,700