Fresh N’ Lean: Executive Chef Of R&D

Description: The Executive Chef of R& D is responsible for planning, implementing, managing company’s overall sales strategy.

Collaborates with the production, kitchen, supply chain and labeling department to achieve R& D processes and procedures.

The R& D Chef will identify areas of improvement and will implement actionable plans to correct areas of noncompliance or improve individual products taking into consideration and working to further develop relationships with vendor partners and inhouse culinary operations.

The R& D Chef will work with cross-functional teams to implement recipe and food production, packaging, safety and quality programs in compliance with regulatory requirements.All employees are responsible to follow all of Nutrition Corp.

protocols of Food Safety.Duties/Responsibilities:Must be able to perform all duties of preps and cooks such as being able to store, prepare seasonings and ingredients, roast, blanch, grill, assemble and wash dishes, and safely operate commercial kettles, slicer, dicer, pots, pans, grills, ovens and other equipment necessary to execute meals.Ensure GMPs and proper PPEs are followed.Train, monitor and maintain FDA, USDA, SQF standards.Communicate effectively with other departments such as Materials, Purchasing, Quality Assurance, Production, Fulfillment, Label and Print Management, Health & Safety, SAP, HR, Payroll and Accounting.Ensure management of proper labeling, knife log, cooking log, cooling log and all other policies set forth by management.Ensure proper safety and sanitation of all kitchen facilities and equipment.Ensure proper food handling and storing practices.Take appropriate temperature, make notes and make appropriate adjustments and changesMaintain a team-oriented environment in the kitchen, reassign work as needed, and maintain a steady and productive workflow with the team.Be a role model and lead by example and always practice company culture.Maintain professional appearance and behavior.Protect all assets of the company.Perform all other duties as assigned by management and the company.Benefits:MedicalDentalVision401K401K MatchingPTOEmployee Referral ProgramEmployee Discount.

Requirements: Work Environment:While performing the Executive Chef duties, the employee will work under the direction of CEO, Chief Operating Officer and Director of Manufacturing in a fast-past environment.Physical Demands:While performing the duties of this job, the employee uses his/her hands to finger, handle or feel objects, tools or controls; reach with hands and arms; stoop, kneel, or crouch; talk or hear.

The employee uses computer and telephone equipment.

Specific vision requirements of this job include close vision and distance vision.

Ability to stand for long periods of time, crawl, stoop, kneel, bend at the waist, and reach.

Lift/push and pull up to 50 lbs.

Work in cold/hot environment.Position Type/Expected Hours of Work:This is a full-time position.

Standard days and hours of work are Monday-Friday 40-hour work week depending on business needs.Other Duties:Please note this job description is not designated to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.

Duties, responsibilities, and activities may change at any time with or without notice.N/ATravelNoneEducation Preferred, But Not Required:High School Diploma/ G.E.D/EquivalenceMust have a Culinary degree or related certificateWork Authorization/Security Clearance (If Applicable)Authorized to work in the USAAAP/EEOKitchenOther Duties:Please note this job description is not designated to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.

Duties, responsibilities and activities may change at any time with or without notice.