Recipe Development Chef

2 weeks ago

Baltimore, United States Johns Hopkins University Full time

Hopkins Dining manages a self-operated dining program that services our students, staff, and faculty with both retail and residential operations in seven locations on the Homewood and Peabody campuses. JHU will be expanding the footprint of dining with the addition of the Hopkins Student Center, SNF Agora Institute, and additional planned improvements.

The Recipe Development Chef will report to the Campus Executive Chef and work in collaboration with the Director of Culinary Innovation, Campus Executive Chef, Dietitian, Sustainability Manager, and Food Service Systems Team to strategize and develop innovative recipes, menus, programming, and engagement with students.

**Specific Duties & Responsibilities**
- Culinary Excellence_
- Exemplifies the traits of a Culinary Leader: Passionate, Dedicated, Knowledgeable, Enthusiastic with a strong drive to be on the cutting edge of Culinary Innovation.
- Work collaboratively with all kitchen staff and supervisors.
- Recipe Development_
- Develop innovative and diverse recipes that align with Hopkins Dining's culinary vision.
- Stay current with culinary trends and incorporate them into the menu offerings.
- Research ingredients, flavors, and cooking techniques to continuously improve the dining experience.
- Accurately formulate, test, and document all recipes and formulations using standard forms and procedures.
- Assure all recipes are prepared and presented on time and at a high quality by standard recipes and requirements established by the Director of Culinary Innovation utilizing traditional forms and procedures.
- Maintain a clean, sanitary, and safe culinary environment, ensuring best practices, standards, and policies are followed.
- Create and maintain testing schedule and timeline with support from the recipe admin team.
- Assign goals weekly and monthly to meet deliverables.
- Create, test, and edit recipes as needed.
- Coordinate large-scale testing with the Culinary team to ensure batch, transportation, and production are feasible.
- Certify new products by conducting testing, observing market trends, and modifying recipes.
- Fundamental knowledge of the food service industry: i.e., intermediate terminology; identify standards of personal hygiene, sanitation, and safety; proper knife technique; identify liquid and dry measurements; identify ingredients used for cooking and baking; ability to read and follow a standard recipe.
- Strong written and verbal communication and ability to effectively communicate and read the English Language.
- Quality Assurance_
- Implement and oversee quality control measures to ensure consistency and excellence in all dishes.
- Establish and maintain standardized recipe procedures to be followed by front-line associates.
- Conduct regular audits and inspections to ensure adherence to recipe standards and identify areas for improvement.
- Ability to train operators and support teams on proper recipe testing procedures to ensure that we capture the best recipes from the field.
- Perform other duties as assigned.
- Collaboration with Students_
- Engage with students to understand their preferences, dietary needs, and feedback on current menu offerings.
- Host tastings and gather input from student focus groups to incorporate their ideas into the menu.
- Exhibit a strong commitment to religious dietary standards and dietary restrictive diets with a strong ability to develop for all diets.
- Training and Support_
- Work closely with front-line associates, providing training on recipe execution and presentation.
- Address any challenges or questions related to recipes, ensuring a smooth and efficient workflow in the kitchen.
- Work with the Director of Culinary Innovation on any special projects.
- Menu Optimization_
- Analyze menu performance and collaborate with the Culinary Innovation Team to identify opportunities for menu optimization and enhancement.
- Application Process_- Ability to demonstrate, teach, and integrate knowledge of,
- Principles of Cooking and Culinary Fundamentals and Production Systems.
- Formula and Recipe Development (ratios, e.g., percent vs. per batch, yield).
- Culinary Uses and Applications of Products.
- Accommodating Allergens and Dietary Preferences.
- Flavor Building (e.g., top, mid, and base notes; fond, stock, cooking method, seasoning).
- Ability to 'Convert' from f.i.t. to cafe (e.g., effects of scale-up on finished product).
- Weigh and Measurement Conversions.
- Food Service Commercial Kitchen Equipment and Tools.
- Large-scale production (e.g., technologies affecting products).
- Regional and Authentic representations of World Cuisines (including preparation, spicing, and presentation).
- Food Safety (HACCP), Workplace Safety, Sanitation and Organization.
- Food Safety Practices and HACCP and the ability to identify.
- Food Sanitation (including prevention of foodborne illnesses, etc.).
- Previous experience working in a union environment.

**Physical Demands & Work Environment**
- Must

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