Assistant R&D Chef

Abby; Houston (TX); On-site; USD 70,000 - 95,000; Full time

Job summary

Abby’s Catering seeks an R&D Sous Chef – Data & Training to drive culinary research, recipe costing, and data integrity across ERP systems. You will lead data accuracy, costing workflows, and staff training to ensure consistent culinary standards.

The role bridges Culinary Operations with ERP, requiring strong analytical skills and proficiency in cost analysis and training delivery. Airline/corporate catering experience is a plus.

Qualifications

• Culinary degree or equivalent professional experience.
• Experience in recipe development, costing, and high-volume food production.
• Experience with culinary costing software and data analysis.
• Demonstrated ability to train and develop culinary employees.

Responsibilities

• Develop, test, cost, and standardize recipes for aviation and corporate catering.
• Maintain accurate ingredient specs, yields, portions, allergens, prep methods.
• Develop and deliver training on recipes, prep methods, and SOPs.

Skills

Recipe costing

Data analysis

Training & development

Analytical mindset

Education

Culinary degree or equivalent

Tools

ChefTec

xtraCHEF

AeroChef

ERP systems

Job description

About Abby’s Catering:

Abby’s Catering has been providing one-of-a-kind culinary and hospitality experience since opening in 1980. Our customers are high profile passengers visiting or residing in Houston. Celebrities, government officials, head of states, secretaries, industry leaders, all traveling out of Houston aboard private, corporate, and commercial aircrafts are part of Abby’s valued circle of customers. Abby’s also provides exclusive gourmet delights for corporate offices, private and corporate events as well as food service management contracts.

Position:

The R&D Sous Chef – Data & Training supports culinary research and development, manages recipe and costing data, and leads employee training initiatives.

This position bridges Culinary Operations and ERP, ensuring accurate recipes, reliable production data, effective cost analysis, and consistent execution of culinary standards.

The ideal candidate combines culinary expertise, strong analytical skills, proficiency in recipe costing software, and the ability to train and develop others.

Essential functions

1. Culinary Research & Development

• Develop, test, cost, and standardize recipes for commercial aviation, private aviation, and corporate catering.
• Maintain accurate ingredient specifications, yields, portions, allergens, and preparation methods.
• Support production trials, menu presentations, tastings, and new menu implementations.

2. ERP Integration & Culinary Data Management

• Own culinary data accuracy across AeroChef and related systems.
• Enter and maintain recipes, sub-recipes, ingredients, yields, and units of measure.
• Validate production lists, preparation lists, and warehouse requisitions.
• Troubleshoot recipe configurations, calculation errors, and data discrepancies.
• Support ERP testing, implementation, and process improvements.

3. Culinary Training & Development

• Develop and deliver training on recipes, preparation methods, portion control, and quality standards.
• Create and maintain training materials, recipe guides, and SOPs.
• Train employees on ERP-generated production documentation and workflows.
• Evaluate training effectiveness and provide corrective coaching.

4. Data Analysis & Recipe Costing

• Utilize ChefTec, xtraCHEF, and related software to analyze recipe costs and profitability.
• Validate yields, conversions, ingredient quantities, and automated costing calculations.
• Analyze ingredient consumption, waste, and cost discrepancies.
• Provide data-driven recommendations to improve efficiency and reduce costs.

5. Cross-Departmental Collaboration

• Coordinate with Culinary, ERP, Purchasing, Warehouse, and Production.
• Support project milestones and system adoption.
• Ensure compliance with food safety, HACCP, allergen, and customer requirements.

Requirements

• Culinary degree or equivalent professional experience.
• Experience in recipe development, costing, and high-volume food production.
• Experience with culinary costing software and data analysis.
• Demonstrated ability to train and develop culinary employees.
• Strong analytical, organizational, and problem-solving skills.
• Valid Food Protection Manager Certification (e.g., ServSafe).

Preferred

• Airline catering experience.
• Experience with ChefTec, xtraCHEF, AeroChef, or comparable systems.
• ERP or production planning experience.
• Bilingual English/Spanish.

Prior ERP experience is not required. Strong analytical ability, technical aptitude, training experience, and recipe costing software proficiency are essential.

Reporting & Accountability

The R&D Chef provides direct supervision of culinary development, training, and departmental priorities.

The ERP Director provides functional oversight of culinary data integrity, ERP integration, and system implementation.

Success Measures

• R&D: Accurate, standardized, production-ready recipes.
• Data: Reliable recipe costs, ERP data, and production calculations.
• Training: Effective employee training and consistent execution of culinary standards.
• Implementation: Timely completion of ERP deliverables and successful system adoption.

Company Core Values

You must be willing to embrace our Company Core Values in the way you dedicate yourself to work:

CATCH

• Customer Service
• Accountability
• Teamwork
• Competitiveness
• Honesty

Our Mission:

"To continue to be the leading in-flight and corporate catering company serving the Houston & Dallas Metro market by using locally sourced and sustainable raw ingredients, providing the most memorable and personalized attention to detail all while maintaining a fiscally sound budget and complying with the highest food safety standards."