Position Summary:

The research sous chef primary function is to assist in the design and flavor development of prototype dough related products, sauces and other food related items that may or may not be produced at this facility. The research sous chef will assist in and guide the R&D specialists and techs with the preparation and development of bench top samples and new items using creative yet practical thinking and actions. This person will also document the daily activities of the team members in regards to formula development, process development, scheduling, and the use of resources.

Essential Duties and Responsibilities:

·        Determines kinds and amounts of foodstuffs necessary to prepare items.

·        Develops cooking times and directions.

·        Inspects and cleans racks, pantries, workstations, baking areas, utensils, and equipment

·        Prepares or directly supervises the preparation of a wide variety sauces according to prescribed recipes.

·        Assists the R&D specialist with inventories, requisitioning, and issuing supplies and equipment for food production.

·        Monitors the sample production and activities of the kitchen personnel in the absence of the R&D specialist.

·        Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as needed.

·        Prepares reports, and performs administrative duties as assigned.

·        Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.

·        Consistently maintains standards of quality, presentation, and flavor of foods.

·        Study sample requests to ascertain the type and quantity of ingredients and equipment needed to produce a certain product.

·        Order the staging of ingredients needed.

·        Participate and observe the R & D production process to ensure products conform to specifications.

·        Accurately scale all ingredients according to formulas for mixing.

·        Notice and accurately document any unique characteristics for discussion of the product being produced.

·        Supervise the amount and the quality of the work performed by R & D Bakery Technicians.

·        Ability to accurately start, adjust, and operate the production machinery using approved methods. Notify supervisor or maintenance department when repairs or adjustments are beyond the scope of his or her expertise.

·        Ability to follow directions completely and accurately.

·        Ability to stage ingredients for daily workload and track their usage.

·        Ability to receive goods and place them in their proper containers and/or places for storage.

·        Ability to accurately scale, sheet, hand-form, bake, temper, and freeze, for preparation of dough products.

·        Ability to accurately follow formulas and customer specifications.

·        Ability to accurately pre-melt, freeze, wrap, pack, and/or store in proper locations the finished R & D product and /or samples.

·        Ability to accurately operate and set up the dough mixers, filling mixers, proofers, ovens and dough sheeter.

·        Ability to accurately record batch information such as temperature, and machine settings.

·        Assist in the packaging of samples in the preparation necessary to send to customer.

·        Ability to recommend measures to improve production methods, equipment performance, and quality of products.

·        Ability to suggest changes in working conditions and use of equipment to increase efficiency of department, line, and/or team.

·        Maintain a safe and clean work environment. Insure the production line is cleaned daily.

·        Monitor and maintains GMP’s and the safety of all employees or visitors.

·        Perform other related duties as assigned.

Essential Skills and experience:

·        Certified chef program or five years related experience and/or training or equivalent combination of education and experience.

·        Must be innovative and creative with regards to product development and problem solving.

·        Ability to speak, write and understand in English.

·        Ability to read, write and understand and/or interpret documents such as safety rules, operating instructions, recipes, formulas, customer requests for product and/or samples, and policy and procedures manuals.

·        Ability to measure ingredients accurately.

·        Ability to write standard information into related paperwork.

·        Ability to effectively communicate to appropriate personnel.

·        Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

·        Ability to apply commonsense understanding to carry out simple instructions furnished in written, oral, or diagram form.

·        Ability to deal with problems involving several concrete variables in standardized situations.

·        Knowledge of soups and sauces preparation.

·        Ability to lead and train staff.

·        Ability to understand and follow specific instructions and procedures.

·        Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.

·        Ability to monitor and/or maintain quality control standards.

·        Knowledge of food preparation and presentation methods, techniques, and quality standards.

·        Knowledge of supplies, equipment, and/or services ordering and inventory control.

·        Knowledge of organizational structure, workflow, and operating procedures.