R&D Sous Chef – Menu Innovation & Training Lead

NBCUniversal; California (MO); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Job summary

NBCUniversal is seeking a Sous Chef R&D to collaborate with R&D Chefs on researching and implementing new food products across the resort and UDX. You will formulate and test products, source ingredients, and guide full life-cycle projects from staffing through grand opening.

Responsibilities include developing culinary concepts, reviewing design packages, ensuring menu accuracy in systems, and partnering with Talent Development to train staff for new offerings and marquee events.

Qualifications

• Associates degree or equivalent from a college or technical school preferred.
• 2+ years prior experience working as an Sous Chef R&D or restaurant Chef, or equivalent combination of education and experience.
• Certified Professional Food Manager Certification required.
• Completion of post-secondary culinary arts certificate or degree program or apprenticeship preferred.

Responsibilities

• Plan and design new culinary concepts with R&D Chefs meeting Universal specifications.
• Assist in development of menu items, plate presentations, and recipes for events.
• Research new food products and market trends to develop future menu concepts.
• Review design drawings and training materials; ensure items are set up in Eatec and prepared per recipe.
• Support training of new food and beverage offerings and marquee events.
• Ensure HACCP and safety standards are followed.

Skills

Culinary degree

Food safety (HACCP)

Product development

Menu design

Team collaboration

Education

Associate degree or equivalent

Culinary certificate/degree or apprenticeship

Certified Professional Food Manager Certification

Job description

NBCUniversal is seeking a Sous Chef R&D to collaborate with R&D Chefs on researching and implementing new food products across the resort and UDX. You will formulate and test products, source ingredients, and guide full life-cycle projects from staffing through grand opening.

Responsibilities include developing culinary concepts, reviewing design packages, ensuring menu accuracy in systems, and partnering with Talent Development to train staff for new offerings and marquee events.