Sushi Chef

GBC Food Services; Richardson (TX); Sur place; USD 70 000 - 95 000; Plein temps

Résumé du poste

GBC Food Services is seeking an R&D Sushi Chef to lead the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role focuses on creating new rolls, seasonal LTOs, and supporting culinary innovation across the organization.

The candidate will train Regional Managers and Franchisees, coordinate catering and events, and ensure products meet profitability and brand standards while collaborating on company-wide initiatives.

Qualifications

• 3–5 years of sushi chef experience in grocery sushi required.
• Proven ability to mentor Franchisees and Operators.
• Proven ability to independently operate and manage a sushi kiosk with sales.
• Ability to produce approximately 150 sushi packages per day.
• Strong understanding of culinary operations and product development.

Responsabilités

• Partner with the Executive R&D Chef to develop and launch new sushi products and menu concepts.
• Create and introduce new sushi rolls on a quarterly basis, including seasonal and promotional LTO offerings.
• Conduct R&D for new sushi products, including in-store testing, quality evaluation, and performance tracking.
• Support culinary operations and assist with company-wide initiatives and special projects.
• Develop and lead culinary training programs for Regional Managers and Franchisees.
• Coordinate and execute presentations, catering opportunities, product demonstrations, and special events.
• Ensure all product development aligns with operational efficiency, profitability goals, and brand standards.
• Perform additional duties and special projects as assigned.

Connaissances

Sushi preparation

Food safety

Menu development

Leadership

Training

Project management

Communication

Travel flexibility

Description du poste

The R&D Sushi Chef leads the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role is responsible for creating new sushi rolls and seasonal Limited-Time Offers (LTOs), helping with culinary innovation, supporting operational growth, and maintaining industry best practices. This role will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization.

Primary Responsibilities

• Partner with the Executive R&D Chef to develop and launch new sushi products and menu concepts.
• Create and introduce new sushi rolls on a quarterly basis, including seasonal and promotional LTO offerings.
• Conduct research and development (R&D) for new sushi products, including in-store testing, quality evaluation, and performance tracking to support future menu decisions.
• Support culinary operations and assist the Executive R&D Chef with company-wide initiatives and special projects.
• Develop and lead culinary training programs for Regional Managers and Franchisees.
• Coordinate and execute presentations, catering opportunities, product demonstrations, and special events.
• Ensure all product development aligns with operational efficiency, profitability goals, and brand standards.

Secondary Responsibilities

• Perform additional duties and special projects as assigned.

Required Skills & Abilities

• Strong knowledge of sushi preparation, presentation, and food safety standards within the grocery sushi industry.
• Proven ability to develop innovative menu items while balancing operational efficiency and commercial growth.
• Excellent communication, leadership, and training skills with the ability to effectively mentor and develop others.
• Strong organizational and project management abilities.
• Ability to work independently and manage multiple priorities in a fast-paced environment.
• Flexibility to travel frequently and work extended hours as business needs require.

Education & Experience

• 3–5 years of sushi chef experience within the grocery sushi industry required.
• Demonstrated success training and mentoring of team members, Franchisees and Operators.
• Proven ability to independently operate and manage a sushi kiosk generating at least $5,000 in weekly sales.
• Ability to produce approximately 150 sushi packages per day, including all required preparation work.
• Comprehensive understanding of culinary operations and product development in the grocery sushi sector.

Physical Requirements

• Prolonged periods of standing, food preparation, and working in kitchen environments.
• Occasional desk work and computer use.
• Ability to lift up to 15 pounds as needed.
• Ability to travel up to 50% of the time.