Chef Consultant
JOB TITLE:
Chef Consultant
Summary:
The Chef Consultant is responsible for supporting the Culinary Research & Education Academy's (CREA) growth by utilizing their culinary expertise in the areas of new products, restaurant development, foodservice operations and menu development.
and developing key relationships and implementing solutions to customers.
EDUCATION/
Experience:
Minimum 6 years experience as a Chef and/or Sous ChefExperience with menu engineering; proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and Restaurant Owner; Familiarity with food safety and HACCP systems as it pertains to FDA and USDA guidelines; demonstrated ability to successfully execute duties in a responsible and responsive manner; excellent written, verbal, and communication skills and ability to work in a team environment; Associates or bachelor's degree in Culinary Arts or Food Science or equivalent certification; ServSafe Certification a plusJOB
Responsibilities:
Participate in the CREA innovation process working in collaboration with Chief Scientist, Chefs and food engineers.
Collaborate with internal partners to deliver Cuisine Solutions product application support for consulting customers including menu engineering and product presentations based on CREA quality standards.
Travel to client sites to consult on and execute CREA's services portfolio.
Recommend changes to client's business operations to improve performance.
Provide consulting support in collaboration with CREA team to assist clients with compliance checks and/or food audits and evaluations.
While working closely with R&D, develop new products, solutions and recipes based on menu trends, consumer insights, and customers' expectations and carry through process from inception through manufacturing, to budget, including first batch production, best serving suggestion and cooking instructions.
Consult on kitchen equipment and kitchen design as applicable to customer.
Responsible as point of contact for existing CREA customers, while aggressively seeking new accounts.
Actively ideate, prepare and serve food innovation presentations that correlate with CREA training or R&D Initiatives as directed by Chief Scientist for guests visiting the test kitchen.
Create and improve work instructions, SOPs, quality plans and integration into kitchen software for internal and/or consulting projects.
Provide sensory support for other research and development projects in collaboration with Engineers.
Learn and retain CREA Sous-Vide Fundamental and Flavor Extraction course content with purpose of planning, proctoring and assisting Chief Scientist and CREA team in future courses.
Perform culinary training programs for clients with focus on Reduced Oxygen Packaging, Modified Atmosphere Packaging and Sous-Vide in kitchen settings; ensuring that they gain the knowledge and skills outlined for the training.
BENEFITSMedical, dental and vision Insurance401(k)Life and Disability InsurancePaid Vacation & Sick leavePaid HolidaysCuisine Solutions is an Equal Opportunity Employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, or disability status.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
Chef Consultant
Summary:
The Chef Consultant is responsible for supporting the Culinary Research & Education Academy's (CREA) growth by utilizing their culinary expertise in the areas of new products, restaurant development, foodservice operations and menu development.
and developing key relationships and implementing solutions to customers.
EDUCATION/
Experience:
Minimum 6 years experience as a Chef and/or Sous ChefExperience with menu engineering; proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and Restaurant Owner; Familiarity with food safety and HACCP systems as it pertains to FDA and USDA guidelines; demonstrated ability to successfully execute duties in a responsible and responsive manner; excellent written, verbal, and communication skills and ability to work in a team environment; Associates or bachelor's degree in Culinary Arts or Food Science or equivalent certification; ServSafe Certification a plusJOB
Responsibilities:
Participate in the CREA innovation process working in collaboration with Chief Scientist, Chefs and food engineers.
Collaborate with internal partners to deliver Cuisine Solutions product application support for consulting customers including menu engineering and product presentations based on CREA quality standards.
Travel to client sites to consult on and execute CREA's services portfolio.
Recommend changes to client's business operations to improve performance.
Provide consulting support in collaboration with CREA team to assist clients with compliance checks and/or food audits and evaluations.
While working closely with R&D, develop new products, solutions and recipes based on menu trends, consumer insights, and customers' expectations and carry through process from inception through manufacturing, to budget, including first batch production, best serving suggestion and cooking instructions.
Consult on kitchen equipment and kitchen design as applicable to customer.
Responsible as point of contact for existing CREA customers, while aggressively seeking new accounts.
Actively ideate, prepare and serve food innovation presentations that correlate with CREA training or R&D Initiatives as directed by Chief Scientist for guests visiting the test kitchen.
Create and improve work instructions, SOPs, quality plans and integration into kitchen software for internal and/or consulting projects.
Provide sensory support for other research and development projects in collaboration with Engineers.
Learn and retain CREA Sous-Vide Fundamental and Flavor Extraction course content with purpose of planning, proctoring and assisting Chief Scientist and CREA team in future courses.
Perform culinary training programs for clients with focus on Reduced Oxygen Packaging, Modified Atmosphere Packaging and Sous-Vide in kitchen settings; ensuring that they gain the knowledge and skills outlined for the training.
BENEFITSMedical, dental and vision Insurance401(k)Life and Disability InsurancePaid Vacation & Sick leavePaid HolidaysCuisine Solutions is an Equal Opportunity Employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, or disability status.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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