Development Chef

Job Title: Development Chef (NOC: 62200)

Terms of Employment: Full-time, at least one weekend day per week.

Wage Rate: $60,000 - $100,000 annually, plus benefits.

Anticipated Start Date: January 6, 2025

Location of work: 250 Duke Street, Dryden, ON, P8N 1H4

Vacancies: 1

Education: Completion of College Degree in related field, and/or College studies in progress with at least one year completed.

Experience: Prior experience in developing menus, recipes, and working around dietary restrictions.

Skills: Personable with members of the public. Comfortable and trustworthy with cash. Organized and detail oriented. Collegial with other staff. Service-oriented. Interested in career advancement. Passionate about resolving food insecurity on a large scale. Comfortable getting hands dirty. Comfortable on ladders.

Languages: English

Career Duties

• Develop and create innovative menu items and recipes.
• Conduct market research to identify culinary trends and customer preferences.
• Collaborate with suppliers to source high-quality ingredients.
• Develop and work with a culinary team to test and refine new recipes.
• Ensure all menu items meet quality and taste standards.
• Participate in food tastings and presentations.
• Train kitchen staff on new recipes and cooking techniques, and educate retail staff on new products.
• Monitor food costs and work to improve profitability.
• Maintain a clean and organized work environment.
• Stay up-to-date with industry trends and best practices.
• Develop and implement food safety and sanitation standards.
• Collaborate with marketing and sales teams to promote new menu items.
• Provide feedback and guidance to kitchen staff.
• Manage inventory and order supplies as needed, coordinating with retail operations.
• Create and maintain detailed recipe documentation.
• Participate in menu planning and development meetings.
• Ensure compliance with all health and safety regulations.
• Assist with special events and catering as needed.
• Evaluate customer feedback and make improvements to menu offerings.
• Mentor and develop junior chefs and kitchen staff.
• Develop educational content for the public and formal education programs.
• Periodically lift and move about 50 lbs.
• Other duties as required for daily operations of the facility.