Sous-Chef, Culinary Innovation

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Overview

The Sous-Chef plays a hands-on role in bringing our culinary vision to life through kitchen-based experimentation, gold standard development, and MVP support. Working closely with the Executive Chef and innovation partners, the Sous-Chef helps execute food concepts with creativity, discipline, and a commitment to quality and consistency. This role is key to maintaining culinary standards and translating food inspiration into compelling, testable ideas across platforms and formats.

Responsibilities

• Support Gold Standard Creation : Assist in the design and execution of gold standard dishes for new culinary platforms in RTE, RTC, and AFH formats.
• Conduct Kitchen Trials & Prep Testing : Prepare and document small-batch prototypes for MVP development and consumer or internal evaluation.
• Collaborate Cross-Functionally : Work with Product Developers, Food Technologists, and Design to help translate chef concepts into scalable food forms.
• Maintain Culinary Integrity : Ensure every output reflects the culinary vision in taste, texture, visual appeal, and prep experience.
• Document & Codify Processes : Record recipes, prep steps, and technical notes to support handoff to development and manufacturing teams.
• Assist in External Chef Collaboration : Support engagements with external chefs or culinary schools through joint sessions, test kitchens, or food jam events.

Qualifications

Seniority level

Employment type

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