What are the responsibilities and job description for the R&D Produce Chef position at GBC Food Services?
Description
The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts focused on fresh fruits, vegetables, salads, prepared foods, sauces, etcetera and seasonal Limited-Time Offers (LTOs), driving culinary innovation, supporting operational growth, and maintaining industry best practices. The R&D Produce Chef will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization.
Requirements
Primary Responsibilities
The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts focused on fresh fruits, vegetables, salads, prepared foods, sauces, etcetera and seasonal Limited-Time Offers (LTOs), driving culinary innovation, supporting operational growth, and maintaining industry best practices. The R&D Produce Chef will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization.
Requirements
Primary Responsibilities
- Partner with the Executive R&D Chef to develop and launch new products, create seasonal and Limited- Time Offerings.
- Research emerging culinary and produce trends, then translate these concepts into scalable commercial recipes
- Conduct kitchen trials, including in-store testing, quality evaluation, and performance tracking to support future menu decisions.
- Support culinary operations and assist the Executive R&D Chef with company-wide initiatives and special projects such as client presentations, catering opportunities, product demonstrations, and special events.
- Develop and lead culinary training programs for Regional Managers, Regional Directors and Franchisees on the preparation techniques, product specifications, portion control and plating/presentation standards
- Ensure all product development aligns with operational efficiency, profitability goals, and brand standards.
- Lead and collaborate with QA on Safety Culture and Steritech implementation as well as sanitation, food safety practices, maintaining product quality and shelf life.
- Perform additional duties and special projects as assigned.
- Strong knowledge of produce preparations, presentation, and food safety standards within the grocery prepared foods industry.
- Proven ability to develop innovative menu items while balancing operational efficiency and commercial growth.
- Excellent communication, leadership, and training skills with the ability to effectively mentor and develop others.
- Strong organizational and project management abilities.
- Ability to work independently and manage multiple priorities in a fast-paced environment.
- Flexibility to travel frequently, including overnight stays, multi-day trips away from home and work extended hours as business needs require.
- 3–5 years of produce or fresh experience within the grocery industry required.
- Demonstrated success training and mentoring of team members, Franchisees and Operators.
- Proven ability to independently operate and manage a produce kiosk.
- Comprehensive understanding of culinary operations and product development in the fresh/produce grocery sector.
- Prolonged periods of standing, food preparation, and working in kitchen environments.
- Occasional desk work and computer use.
- Ability to lift up to 15 pounds as needed.
- Ability to travel up to 50% of the time.