Sous Chef R&D
Core
Research new food products, design culinary concepts, and implement themed food items for resort and theme park venues.
Role type
Sous Chef R&D (Product Development & Culinary Innovation)
Builds
New food products, menu items, plate presentations, and recipes for marquee events and future projects.
Domain
Hospitality / Theme Parks / Food Science
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> product features (recipes, menu items, plate presentations)
Required skills
Recipe development, flavor profiling, plating, food safety (HACCP), market trend analysis, product development science, sensory evaluation, culinary chemistry, engineering basics, multi-cuisine expertise
Preferred skills
Certified Executive Chef (CEC), post-secondary culinary arts degree, experience in theme parks or resorts
Technologies
Eatec, HACCP systems
Responsibilities
Plan and design new culinary concepts meeting operational specifications; research suppliers and market trends; facilitate training for new food offerings; review facility design drawings and operational materials; ensure quality and safety standards compliance.
Seniority
Mid-level, hands-on IC