Corporate Chef
$31,200–$41,600 year
On-siteGrosse Ile, 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 for new products 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. Conduct store, commissary, and vendor visits to audit standards, coach teams, and diagnose execution issues, providing culinary leadership for new store openings and market launches. Travel up to 40-50% for trials, vendor reviews, and training, working full-time Monday through Friday with flexibility for early mornings, evenings, weekends, and extended on-site periods to support urgent operational needs.
Required Qualifications
- Eight to ten years of progressive culinary experience, including product development and multi-unit foodservice, retail, franchise, commissary, or manufacturing support
- At least three years of culinary leadership experience and demonstrated success developing, standardizing, and launching sushi, Asian-inspired, or other fresh-food products across multiple locations
- Current ServSafe Manager Certification, or ability to obtain and maintain it
- Ability to stand and walk for extended periods and perform frequent bending, reaching, repetitive hand work, and precise knife or food-preparation tasks
- Ability to lift and carry up to 50 pounds and 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 and work in corporate kitchens, test kitchens, warehouses, vendor facilities, commissaries, and retail food-preparation areas as business needs require
- Travel: Up to 40-50% travel is required for store and commissary visits, culinary trials, vendor reviews, training, new openings, retailer meetings, and market launches
- Schedule: Full-time, Monday-Friday, with flexibility for early mornings, evenings, weekends, and extended on-site periods to support production trials, openings, training, and urgent quality or operational needs
Desired Qualifications
- Degree or diploma in culinary arts, food science, hospitality management, or a related discipline preferred
- Certified Executive Chef, HACCP, food safety, or product-development credentials preferred
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