- Professional
- Ufficio in Cornella de Llobregat
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:
- 5–8 years in culinary innovation, commercial kitchens, or food service product development.
- Strong knife skills, recipe development, and plating ability.
- Passion for innovation and cross-functional collaboration.
- Comfortable working in an agile, high-paced test kitchen environment.
- Culinary degree preferred.
