Corporate Chef - Menu & Test Kitchen Lead

FAT Brands Inc; South Fulton (GA); On-site; USD 90,000 - 150,000; Full time

Job summary

OHG Brands in Atlanta, GA seeks a Corporate Chef to lead product development, menu innovation, and test kitchen operations across its global restaurant concepts. You will work with marketing, supply chain, QA, operations, and training to drive culinary strategy, source ingredients, and document recipes.

This role partners with the Innovation team to engineer costs, present new products, and support field teams with culinary guidance. Travel to events and PR appearances may be required.

Qualifications

• Strong culinary education or substantial restaurant concept experience.
• Experience developing menu items for a multi-unit brand.
• Understanding food and labor cost analytics.
• Experience with consumer research and trend analysis.
• Ability to work cross-functionally and manage external partners.
• Strong written and verbal communication with stakeholders.

Responsibilities

• Lead full product development process from ideation to formulation.
• Oversee OHG Brands test kitchen operations and inventory.
• Collaborate with marketing, supply chain, QA, ops, and training.
• Develop culinary strategy and cost-efficient recipes.
• Represent brand in PR, events, and media engagements.
• Support field teams with culinary guidance and training.

Skills

Culinary leadership

Menu development

Food cost & labor understanding

Consumer research & trends

Cross-functional collaboration

External partner management

Written & verbal communication

Influence & decision making

Education

Culinary education or equivalent

Job description

OHG Brands in Atlanta, GA seeks a Corporate Chef to lead product development, menu innovation, and test kitchen operations across its global restaurant concepts. You will work with marketing, supply chain, QA, operations, and training to drive culinary strategy, source ingredients, and document recipes.

This role partners with the Innovation team to engineer costs, present new products, and support field teams with culinary guidance. Travel to events and PR appearances may be required.