Corporate Chef
$31,200–$41,600 year
On-siteBay City, Michigan, United States
Job Summary
Develop and maintain the culinary vision, menu architecture, and innovation pipeline for GBC's sushi, Asian-inspired, and fresh-food programs. Lead ideation, recipe development, bench testing, sensory evaluation, and commercialization while creating standardized recipes, ingredient specifications, and presentation standards. Build accurate recipe costs, evaluate margins and waste, and partner with supply chain to qualify ingredients and protect product quality. Collaborate with food safety, quality assurance, and cross-functional teams to design training, conduct audits, and diagnose execution issues. Provide culinary leadership for new store openings, franchise transfers, and market launches, establishing KPIs for launch readiness and recipe compliance. Travel up to 40-50% for store visits, culinary trials, and vendor reviews. 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
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