Corporate Chef
$31,200–$41,600 year
On-siteHillsdale, Michigan, United States
Job Summary
Develop and maintain the culinary vision, menu architecture, and innovation pipeline for GBC's sushi and Asian-inspired fresh-food programs. Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, and field validation to commercialize new products. Create standardized recipes, control yields, build accurate costs, and partner with Supply Chain to qualify ingredients and protect product quality. Collaborate with Food Safety and Quality Assurance on allergen controls, sanitation, and regulatory requirements. Design hands-on training, certifications, and production tools to enable consistent execution across franchisees and field teams. Conduct store, commissary, and vendor visits to audit standards, coach teams, and diagnose execution issues. Provide culinary leadership for new store openings, conversions, pilots, and market launches while establishing KPIs for launch readiness, recipe compliance, and sales performance. Travel up to 40-50% for trials, vendor reviews, and retailer meetings. Full-time, Monday-Friday with flexibility for early mornings, evenings, weekends, and extended on-site periods.
Required Qualifications
- Eight to ten years of progressive culinary experience
- At least three years of culinary leadership experience
- demonstrated success developing, standardizing, and launching sushi, Asian-inspired, or other fresh-food products across multiple locations
- Current ServSafe Manager Certification
- ability to obtain and maintain ServSafe Manager Certification
- Ability to stand and walk for extended periods
- Ability to perform frequent bending, reaching, repetitive hand work, and precise knife or food-preparation tasks
- Ability to lift and carry up to 50 pounds
- Ability to safely work around sharp tools, hot surfaces, steam, refrigeration and freezer environments, raw foods, and common food allergens
- Ability to travel by air and ground
- Ability to work in corporate kitchens, test kitchens, warehouses, vendor facilities, commissaries, and retail food-preparation areas
Desired Qualifications
- Degree or diploma in culinary arts, food science, hospitality management, or a related discipline
- equivalent progressive culinary experience
- Certified Executive Chef
- HACCP
- food safety
- product-development credentials
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.