R&D Produce Chef at Joseph Automotive Group

Richardson, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Oct, 26

Salary

0.0

Posted On

03 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Produce Preparation, Menu Development, Food Safety Standards, Culinary Training, Project Management, Operational Efficiency, Recipe Scaling, Quality Evaluation, Plating and Presentation, Leadership, Mentoring, Commercial Growth

Industry

Description

Description The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts focused on fresh fruits, vegetables, salads, prepared foods, sauces, etcetera and seasonal Limited-Time Offers (LTOs), driving culinary innovation, supporting operational growth, and maintaining industry best practices. The R&D Produce Chef will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization. Requirements Primary Responsibilities Partner with the Executive R&D Chef to develop and launch new products, create seasonal and Limited- Time Offerings. Research emerging culinary and produce trends, then translate these concepts into scalable commercial recipes Conduct kitchen trials, 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 such as client presentations, catering opportunities, product demonstrations, and special events. Develop and lead culinary training programs for Regional Managers, Regional Directors and Franchisees on the preparation techniques, product specifications, portion control and plating/presentation standards Ensure all product development aligns with operational efficiency, profitability goals, and brand standards. Lead and collaborate with QA on Safety Culture and Steritech implementation as well as sanitation, food safety practices, maintaining product quality and shelf life. Secondary Responsibilities Perform additional duties and special projects as assigned. Required Skills & Abilities Strong knowledge of produce preparations, presentation, and food safety standards within the grocery prepared foods 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, including overnight stays, multi-day trips away from home and work extended hours as business needs require. Education & Experience 3–5 years of produce or fresh experience within the grocery industry required. Demonstrated success training and mentoring of team members, Franchisees and Operators. Proven ability to independently operate and manage a produce kiosk. Comprehensive understanding of culinary operations and product development in the fresh/produce grocery 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.

Responsibilities

Lead the development of innovative produce offerings, seasonal menus, and limited-time offers in collaboration with the Executive R&D Chef. Oversee culinary training for regional managers and franchisees while ensuring alignment with food safety and profitability goals.